Purple Sweet Potato Chocolate Chip Chunk Cookie (Vegan, Gluten-Free)
Ingredients
- 2 Tbsp ground flaxseed meal
- ¼ cup water
- 1 cup almond flour
- 2 Tbsp coconut flour
- ¼ tsp salt
- 3 Tbsp granulated sugar of choice*
- ¼ cup light olive oil or melted coconut oil
- ¼ cup purple potato mashed
- ⅓ cup chocolate chips sugar free for low carb
Instructions
- In a small cup or bowl, mix the ground flax and water then let sit 5 minutes. Set aside.
- In a separate bowl, mix all the dry ingredients (almond flour, coconut flour, salt, sugar) together.
- Add the wet ingredients into the bowl (mashed sweet potato, oil and the prepared flax-water mixture) and mix until all the ingredients are well incorporated.
- Add the chocolate chips, then let the dough chill in the fridge for 10-15 minutes while you preheat the oven.
- Take the cookie dough out of the fridge and scoop about 3-4 tablespoons of dough onto a parchment lined cookie pan, so that the cookies are at least 1 inch apart.
- Bake the cookies in an oven 350F for about 13-15 or until slightly golden on the top with browned cookie base.
- Let cool slightly before enjoying!
Notes
* You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived sweeteners. For the lower calorie, reduced carb option, use sugar-free sweeteners such as monk fruit sweetener or stevia (just be sure to convert according to package instructions as stevia differs by brand).
Nutrition
Calories: 213kcalCarbohydrates: 7gProtein: 5gFat: 20gSaturated Fat: 2gSodium: 104mgPotassium: 50mgFiber: 4gSugar: 1gVitamin C: 1mgCalcium: 45mgIron: 1mg***Net Carbs: 3g
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