If you like your cookies soft and pillowy then these are the cookies have your name all over them. I present to you chocolate chip cookies featuring SWEET POTATO. I jump at any opportunity I can to use whole foods in my baking to get them extra nutrients! This works so well as well, the combination of the sweet potato, ghee and coconut sugar gives the flavour rich caramelly undertones. JUST. DIVINE.
You can substitute the ghee for coconut oil if you're dairy free
Ingredients 1/2c baked and peeled white flesh sweet potato 1 egg 3 tbsp ghee 3/4 c coconut sugar 1 tsp vanilla extract 1/4 tsp salt 3/4 c almond flour 1/4 tapioca flour 1 tsp baking soda 1c chopped dark choc
sea salt flakes for sprinkling
Method Blend the first 5 ingredients in a blender until smooth and scrape out into a large bowl. Combine the salt, almond flour, tapioca flour and baking soda in a separate bowl and mix into the wet, lastly stir in the chocolate chunks, cover and chill in the fridge for at least an hour. Preheat oven to 180c. line some cookie trays with parchment or use the same one a couple of times and using a small scoop, put about 8 dough balls per tray, evenly spaced. Bake for 8-10 mins. around 5 minutes in, take the tray, raise it slightly and tap it against the oven rack a few times to spread the cookies out. Once the edges have browned, take them out the oven, let cool slightly, sprinkle some salt flakes then transfer to wire rack.