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. 🙂

Coconut Sweet Potato Cookies
Recipe type: Cookies, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
Melt in your mouth cookies chock full of sweet potato, coconut, walnuts, and topped with chocolate chips. Vegan, refined sugar-free, and gluten-free!
  • 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
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the flaxseed and water in a small mixing bowl and let sit for 5 minutes to create an egg like consistency.
  3. In a large mixing bowl, combine the flax egg mixture, sweet potato, coconut butter, coconut oil, maple syrup, and vanilla.
  4. Add in the flours, oats, baking soda, baking powder, salt, and cinnamon.
  5. Fold in the coconut and walnuts.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  7. Gently press each scoop of cookie dough down flat using the palm of your hand.
  8. Add 4-5 chocolate chips to the top of each cookie, pressing them in very gently.
  9. Bake for 12-15 minutes or until slightly golden.
  10. 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



  1. I am totally down for talking about sweet potatoes at any and all times of the year! These look great.

  2. These cookies sound really awesome – I love that you used sweet potato (definitely one of my favorites).

  3. How much would you say a medium sweet potato is? I have some sweet potato purée in my fridge, and was just curious how much you thought I should use. Thanks!

  4. So I have this crazy hatred of maple. :/ think honey would work?

    • Chelsy says:

      Sara, I think honey would work just fine. However, sometimes it has a tendency to make baked goods burn a little bit, so just watch the cookies for baking time, but other that that, you can totally substitute equal amounts of honey for the maple syrup in the recipe 🙂 Hope this helps. xoxo!

  5. Oh, these are really good! I made some without chocolate chips as well, I love how the recipe is not sweet.

  6. Debbie says:

    These look delicious. Can’t do flax. Can I substitute eggs? I know it won’t be vegan.


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