This is legitimately a grain-free recipe! Sweet potatoes provide the perfect base for these rich and creamy cookies. Chunks of walnuts add delicious texture and crunch, and the cocoa and spice give serious depth and flavour.
I made these for Pesach (Passover) when we can’t use flour. Traditional recipes use potato starch, which I’m not such a fan of because of the taste and how it makes me feel after eating a lot of it.
Sweet potatoes may be a unique cookie base, but you wouldn’t even know they’re in there!
They give the cookies a fudgy, brownie-like texture that works so well with crushed nuts (bought those whole and crushed ’em myself for really cheap! [side point, did you know you can open nuts using pliers if you don’t have a nut cracker?!])
This isn’t a recipe that hides veggies to trick your kids into eating more of them. In fact, I highly recommend you involving your kids in making these and getting exposed to sweet potatoes and spices.
Besides for some added health benefits of spices, they just taste good and make food more enjoyable! Chocolate and cinnamon is a long time combination for wonderful reasons, and chili powder is another combo with chocolate that just works so well.
I happened to refrigerate these, as I left the house right after combining the ingredients, but honestly I’ve never done that when following recipes, so I won’t judge you if you decide to skip that step.
What’s your favorite spice combination? Comment below 🙂
Fudgy and grain free, these cookies are delicious anytime!
- 1 1/2 cups mashed sweet potatoes about 3 small
- 1 egg
- 1/2 tsp vanilla
- 1/4 tsp cayenne
- 1/4 tsp cinnamon
- 4 1/2 Tbsp. unsweetened cocoa
- 3 Tbsp. brown sugar
- 1/2 cup chopped walnuts
Microwave or boil sweet potatos for about 4 minutes (depending on size), until soft
Peel potatoes and mash
Preheat oven to 300℉
Combine all ingredients
Refrigerate for 1 hour
Wet hands and form medium sized cookies
Bake for 50 minutes, remove from oven to cool.