- 1 1/2 cup cooked sweet potato, mashed
- 1/2 cup nut butter, such as almond for neutral flavor or peanut for stronger flavor
- 1/4 cup cacao powder
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons coconut flour
- pinch table salt
- 3-4 tablespoons non-dairy milk
- 1/3 cup dark chocolate chips *most are dairy-free, but be sure to check the label as some brands sneak in milk powder
- for sprinkling chunky sea salt
Preheat the oven for 350F.
In a blender or food processor, combine sweet potato, nut butter, cacao powder, maple syrup, baking powder, vanilla, coconut flour, and salt. Slowly add in the non-dairy milk one tablespoon at a time until combined, stopping to scrape the sides of the bowl as needed. Fold the chocolate chips into the batter.
Roll dough into balls and arrange on a baking sheet lined with parchment paper. Flatten lightly and sprinkle with chunky sea salt.
Bake for 10-12 minutes (they will remain very fudgy and soft), then remove from the oven and let cool for at least 10 minutes.
Cookies can be stored in the fridge for up to a week, or in the freezer for a few months.