Sweet Potato Chocolate Chip Cookies

By bsmyth10

Ingredients

• Wet Ingredients:
• 2 whole eggs (4 egg yolks if you have a hystamine reaction to egg whites)
• 1.5 cups cooked mashed sweet potato (fresh, not canned sweet potato, just short of 1 pound)
• 3 tablespoons coconut oil (options: ghee or unrefined unfiltered olive oil)
• 2 tablespoons gluten free vanilla extract
• Dry Ingredients:
• 1/2 cup coconut flour, sifted
• 1/4 cup maple sugar or raw coconut sugar
• 1 teaspoon cream of tartar or baking powder
• 1/2 teaspoon celtic sea salt (optional)
• 1/2 teaspoon ground cinnamon
• 1/2 cup gluten free chocolate chips (option: 1/4 cup raw cacao nibs if going for a more antioxidant rich adult cookie)

Details

Servings 12
Adapted from purefreshdaily.com

Preparation

Step 1

Preheat oven to 350 degrees. Prepare cookie sheet by lining with parchment or lightly greasing with coconut oil.

Combine and sift dry ingredients. Set aside.

Cream eggs in bowl for 1 minute using hand mixer or standing kitchen mixer. Add mashed sweet potato, oil, vanilla extract, and blend to combine.

Add dry ingredients to wet ingredients. Blend with mixer to thoroughly combine. Scoop dough with 1 or 2 ounce ice cream scooper and arrange onto prepared cookie sheet. Bake for 30 minutes. Eat warm or cool down and crumble over coconut milk ice cream or yogurt!