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