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These were another vegan treat lot I baked for the Extinction Rebellion protesters last week. (I made this Best Vegan Banana Bread last week) I wanted to bake some sort of a real chocolatey treat, but still nutritious and good to have when hungry and running low on energy. I enjoyed these new, baking vegan sessions and I’m learning a lot as well. In the end, most things can be veganised (I like putting it like this) with just a few tweaks. I’m definitely in my vegan baking era!
Healthy, but decadent cookies
Hidden veg is my thing. Sadly, I have to say, as my children just won’t eat most veggies. We did try everything possible but they just refuse it. A baked sweet potato has 135 calories, 3g of protein, 30.9g of carbs, and 0.2g of fat. Sweet potatoes are also an excellent sources of vitamins A, C, and B6. Not all of this, but some of this will land in the baked cookies – so these are definitely healthier than your plain chock chip cookies.
Of course they are not gooey but super soft and fluffy instead. With lots of chopped dark chocolate chunks (that’s what I used as I had no chocolate chips) and also dipped into melted dark chocolate, sprinkled with a hint of chilli and salt flakes – these are vey elegant and decadent cookies!
Tips for making vegan sweet potato cookies
I’m quite enjoying my vegan baking sessions lately. I’ve learned, that mushy fruits and veg purees are great as a binding agent, so you don’t have to use eggs. They also add a little extra texture and flavour, so it’s definitely something I prefer.
If you don’t have sweet potato, use pumpkin or butternut squash. It can be banana too but then it’s entirely different cookie.
If you don’t have coconut oil, use margarine or a vegan block.
They will keep in an airtight container for a few day, although I doubt that they will last that long! Enjoy!
Vegan Chocolate - Sweet Potato Cookies
Ingredients
- 125 ml sweet potato puree
- 280 g self raising flour
- 125 g soft brown sugar
- 100 g dark brown sugar
- 100 ml dairy free milk almond, oat or coconut
- 140 ml coconut oil melted
- 200 g dark chocolate chips or chunks 100 g goes into the batter the other is to melt and dip
- 1/4 tsp bicarbonate soda
- 1 tsp vanilla extract
Instructions
- Chop up a large sweet potato or two small ones and roast them in the oven (sprinkle with a little olive oil) until they are soft. When cooked, puree them. Set aside.Preheat oven to 170 Celsius.
- Measure out all ingredients and combine them in a mixing bowl. The batter should be sticky. Line a baking tray with baking paper and with a help of spoon, place spoonfuls of batter them evenly spaced on baking sheet. Pat them down - they are quite sticky, but don't worry.
- Bake them for 25 minutes on 70 degrees. Keep checking, as every oven is different. When they are ready, let them cool.Whilst they are cooling, melt the other half of the chocolate for dipping the cookies.Sprinkle with a teeny weeny bit of chilli salt flakes. Enjoy.
5 comments
Wow these look delicious. Would have never thought to use sweet potato to make cookies but going to try and recreate the recipe as they sound and look divine.
Love all things sweet potato and you have made me so peckish as these look superb
These look amazing! I’ve made some vegan cakes but never tried cookies, so this is definitely being saved to try next time I’m baking a sweet treat.
That looks soooo delicious. It’s a pity that I can`t eat sweet potato on my diet now 🙁 But I so want it lol
That looks so yummy! Going to try this recipe! Thanks for sharing!