Coconut Chocolate Sweet Potato Cookies
Coconut Chocolate Sweet Potato Cookies might be just the hor d'oeuvre you are searching for. This gluten free and dairy free recipe serves 30 and costs 19 cents per serving. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 46 calories. 307 people have made this recipe and would make it again. It is brought to you by Paleo on a Budget. Head to the store and pick up chocolate, cinnamon, sweet potato, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 32 minutes. Overall, this recipe earns a not so excellent spoonacular score of 21%. Similar recipes include Pannelet Cookies with Sweet Potato and Coconut, Coconut Sweet Potato Breakfast Cookies, and Sweet Potato Coconut Oat Cookies.
Servings: 30
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
½ cup Chocolate
2 tsp. cinnamon
2-3 Tbsp. Butter, Ghee or Coconut Oil
2 eggs
½ tsp. salt
medium sweet potato, mashed
½ cup unsweetened, finely shredded coconut
2 Tbsp. vanilla extract
Equipment:
stove
bowl
oven
pot
aluminum foil
baking sheet
Cooking instruction summary:
Pre-Heat your oven to 375{F}Wash your sweet potato and chop it up and put it in a pot with water to boil on the stove to make the mashed sweet potatoes. You do have a choice here -- peeling or not peeling the sweet potato. I've tried both ways. Not peeling it gives it a lot more texture with I like, but play around with it and find which one you prefer!While that's boiling combine the rest of the ingredients, except for the butter in a bowl. Mix it up well.When your sweet potatoes are fork tender, drain them and add in your butter, ghee or coconut oil in and mash well. Taste test them and if you feel you want more of a creamy/butter taste add a little bit more in :) It says in the Ingredients that you're looking for 1¼ cups {ish} of sweet potato. But if you're a little over or a little under don't worry about it! And if you make too much, you've got half your lunch done for tomorrow!Combine your sweet potato with the rest of the ingredients. I love this part because it melts some of the chocolate so it's less "chocolate chip" and more "chocolate"!On a large baking sheet {I lined mine with aluminum foil}, scoop your cookie dough out using a teaspoon measure -- I did these as heaping teaspoons.And for once I made it easy! Just leave them as they are once you drop them onto the cookie sheet! And these don't really spread out so you can keep them close{ish} together!Bake 10-12 minutes or until they're firm and slightly browned on the bottom.Try to let them cool before eating or be me and eat one right away while burning your tongue!
Step by step:
1. Pre-
2. Heat your oven to 375{F}Wash your sweet potato and chop it up and put it in a pot with water to boil on the stove to make the mashed sweet potatoes. You do have a choice here -- peeling or not peeling the sweet potato. I've tried both ways. Not peeling it gives it a lot more texture with I like, but play around with it and find which one you prefer!While that's boiling combine the rest of the ingredients, except for the butter in a bowl.
3. Mix it up well.When your sweet potatoes are fork tender, drain them and add in your butter, ghee or coconut oil in and mash well. Taste test them and if you feel you want more of a creamy/butter taste add a little bit more in :) It says in the Ingredients that you're looking for 1¼ cups {ish} of sweet potato. But if you're a little over or a little under don't worry about it! And if you make too much, you've got half your lunch done for tomorrow!
4. Combine your sweet potato with the rest of the ingredients. I love this part because it melts some of the chocolate so it's less "chocolate chip" and more "chocolate"!On a large baking sheet {I lined mine with aluminum foil}, scoop your cookie dough out using a teaspoon measure -- I did these as heaping teaspoons.And for once I made it easy! Just leave them as they are once you drop them onto the cookie sheet! And these don't really spread out so you can keep them close{ish} together!
5. Bake 10-12 minutes or until they're firm and slightly browned on the bottom.Try to let them cool before eating or be me and eat one right away while burning your tongue!
Nutrition Information:
covered percent of daily need
