Sweet Potato Chocolate Chip Cookies

by Sarah den Hoed

2 cups pureed sweet potato (about 2 medium sweet potatoes) 1/2 cup sprouted brown rice flour (can be sub. w/ another kind of flour) 1/2 cup nut butter 2 eggs 3 T maple syrup 1 tsp vanilla
Spices: 1 tsp cinnamon 1 tsp La Boite Yemen #10 (a blend of ginger, cinnamon, and clove- sub with 1/2 tsp ginger, 1/4 tsp clove, and additional 1/4 tsp cinnamon) 1 tsp cacao powder 1/4 tsp allspice 1 tsp baking soda 1 tsp baking powder 1 tsp salt 3/4 cup dark chocolate chips

Preheat oven to 350 degrees.
1. Boil a medium pot of water. Peel and dice sweet potatoes, add to water. Cook till they can be easily forked. Once they are done add to the food processor and pulse till smooth. Let cool.
2. Mix dry ingredients- sprouted brown rice flour baking soda, baking powder, and salt. Cut in the nut butter with a fork or a pastry cutter if you have one. I ended up using my hands.
3. Add eggs, maple syrup, and vanilla. Mix in sweet potato and then chocolate chips.
4. Scoop onto parchment paper or foil lined baking sheet- I used a mini ice cream scooper. Then press down with a fork.
5. Bake for 15-17 minutes