Serves: 16 cookies
INGREDIENTS
- ¼ coconut sugar
- ¼ cup maple syrup
- ¼ cup almond milk
- ¼ cup coconut oil
- ¼ cup almond butter
- ¼ cup tahini
- ¼ cup cooked sweet potato
- 1 teaspoon vanilla extract
- 1 cup garbanzo bean flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
INSTRUCTIONS
- If you haven't already prepared your baked sweet potato, be sure to bake it! You can roast it whole in the oven for ~45 minutes at 425°F. Poke the potato with a fork before putting it on a baking sheet to bake.
- Preheat oven to 350°F.
- Grease 1 baking sheets with spray canola oil or a vegan butter. (You can always grease up another sheet if all the cookies don't all fit on one sheet.)
- Combine the coconut sugar, maple syrup, almond milk and coconut oil and mix vigorously with a fork. If your coconut oil is solid, heat it in the microwave or on the stove until it is just melted (but not hot) before mixing it with the other ingredients.
- Mix in the remaining wet ingredients: almond butter, tahini, sweet potato and vanilla extract.
- Add in the flour, baking powder, baking soda and salt and mix until just combined.
- Fold in the chocolate chips.
- Roll golfball-size amounts of dough. Use your hands to flatten them before placing them on the greased cookie sheet. Leave about 1-2 inches between cookies in case they spread.
- Bake for 8-10 minutes or until browned.
- Let cool for 5 minutes on the baking sheet and then transfer to a cooking rack to cool completely.
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