Cookies - Coconut Sweet Potato Cookies

By tinathorn

Nutritional Facts (per cookie (1/20th of recipe) ): Total Calories: 136, Total Fat: 9.8g (4.3 Saturated Fat), Total Carb: 11.5g, Dietary Fiber: 2.9g, Sugars: 3.1g, Protein: 2.7g

Ingredients

• 2 flax eggs (2 T. flaxseed + 5 T. water)
• 1 medium sweet potato, mashed ( I roasted mine at 400 degrees for 1 hour)
• 1/2 c. melted coconut butter (or your favorite nut butter)
• 2 T. melted coconut oil
• 3 T. pure Maple syrup
• 1 t. pure vanilla extract
• 1/2 c. almond flour
• 1/2 c. gluten-free oat flour
• 1 1/2 c. gluten-free rolled oats
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. fine sea salt
• 1/2 t. ground cinnamon
• 1/2 c. unsweetened, shredded coconut
• 1/2 c. chopped raw, unsalted walnuts
• non dairy-chocolate chips, as needed

Details

Cooking time 20mins
Adapted from mangiablog.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine the flaxseed and water in a small mixing bowl and let sit for 5 minutes to create an egg like consistency.
In a large mixing bowl, combine the flax egg mixture, sweet potato, coconut butter, coconut oil, maple syrup, and vanilla.
Add in the flours, oats, baking soda, baking powder, salt, and cinnamon.
Fold in the coconut and walnuts.
Drop the dough by rounded tablespoons onto the prepared baking sheet.
Gently press each scoop of cookie dough down flat using the palm of your hand.
Add 4-5 chocolate chips to the top of each cookie, pressing them in very gently.
Bake for 12-15 minutes or until slightly golden.
Let cool for 2-3 minutes.