Okay Houston, we seriously have a problem.
By “we” I totally mean me.
You may not really see this as a problem.
Who am I kidding?
It’s a massive problem for me.
Well kind of.
Why am I talking about sweet potatoes in the middle of June?
It’s okay y’all.
We’ve got some coconut to round’ us out.
Because coconut totally equals summer.
And because coconut is a required baking ingredient in my house.
Cookies are no exception.
Sorry I’m not sorry coconut haters.
Coconut haters secretly love coconut.
They are just too cool to admit it. 😉
Yesterday my hair-stylist Olympia (I know cool name, right?) sprayed my hair with this coconut mist…it smelt like the beach, on a hot summer day, with a pina colada in my hand.
I totally wanted to eat it.
Maybe I should tell you how these cookies are super healthy.
Vegan, gluten-free, refined sugar-free…ugh.
I love myself.
And you love me too.
Eat these for a cookie break/snack or breakfast.
You know you were thinking it. 🙂
- 2 flax eggs (2 T. flaxseed + 5 T. water)
- 1 medium sweet potato, mashed ( I roasted mine at 400 degrees for 1 hour)
- ½ c. melted coconut butter (or your favorite nut butter)
- 2 T. melted coconut oil
- 3 T. pure Maple syrup
- 1 t. pure vanilla extract
- ½ c. almond flour
- ½ c. gluten-free oat flour
- 1½ c. gluten-free rolled oats
- ½ t. baking powder
- ½ t. baking soda
- ½ t. fine sea salt
- ½ t. ground cinnamon
- ½ c. unsweetened, shredded coconut
- ½ c. chopped raw, unsalted walnuts
- non dairy-chocolate chips, as needed
- 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.
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