Vegan Chocolate - Sweet Potato Cookies
Yummy chocolate chip cookies without dairy and eggs with some hidden veggies.
Servings: 18 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.
