I’ve been on a maple spiced kick lately, and these cookies just made this flavor even better. These cookies are made with sweet potato! The sweet potato adds a perfect moistness to the cookies, but they’re still nice and chunky. This recipe is lightly sweetened with pure maple syrup and dates, as well. You’ll also find many other nutrient dense ingredients in these cookies, such as hearty oats and walnuts, flaxseed meal, raw almond butter, and spices. This is such a fun flavor combo, and you’re sure to love these chunky, but gooey cookies! They’re super simple too, so stick around. Per usual, they cookies are vegan and gluten free friendly.
RECIPE
Prep time: 7 minutes
Bake time: 10-12 minutes
Makes: 14-16 cookies
INGREDIENTS
Wet:
1 sweet potato
1tsp almond butter
2tbs maple syrup
1/2tsp vanilla
10 dates 2tbs coconut oil
2tbs unsweetened almond milk
Dry:
1c rolled oats
1c almond flour
1/4c flaxseed meal
1tsp cinnamon
1/2tsp all spice
1tsp baking soda + baking powder
1/2c dairy free dark chocolate
1/2c chopped walnuts
METHOD
1. Preheat oven to 350° and line a baking sheet with parchment paper.
2. At the same, place the dates in a cup of water to soften for 5 minutes.
3. Cook sweet potato {I poke hole in mine & microwave for 4 minutes to save time} then add to blender. 4. Add all other wet ingredients to food processor/blender & pulse until smooth. 5. Remove batter from food processor and trasnfer to a large bowl. 6. Fold in the oats and almond flour, mix, and then add in all the rest of the dry ingredients {besides walnuts & chocolate chips} 7. Once batter is formed, fold in chocolate & walnuts evenly.
8. Use a cookie scooper to transfer dough onto the baking sheet.
9. Press down on the dough balls slightly, sprinkle with pink salt, and bake for 10-12 minutes or until golden brown. 10. Remove from oven & let cool for at least 10 minutes before serving!
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