Coconut Chai Sweet Potato Cookies

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The healthy, cozy treat that's guilt free 🍠

Six months I found myself on a AIP (autoimmune protocol) and elimination diet of sorts, while still craving ANY kind of sweet treat I could eat (and enjoy).

Sweet potatoes had already become a staple, and I wondered... could they be turned into cookies? After much trial and error, I discovered not only that they CAN, but with a wonderful new flavor combo... coconut and chai 🍂🥥

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HEADS UP - Cook those potatoes first!

You'll need COOKED sweet potato/yam for this recipe.

I typically wash & scrub them (leave the skins on), chop of the ends, and throw them on a pan in the oven at 400ºF for about an hour.

(Cook time may vary depending on size, but if you poke it with a knife, it should be easy to penetrate!)

You can make this recipe with either hot or cooled off sweet potatoe that has been cooked.

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COCONUT CHAI SWEET POTATO COOKIES

Ingredients:

• 1/2 of a regular sized sweet potato or yam (110g) cooked & mashed

• 1/4 cup (45g) melted coconut oil

• 2-4 TB. maple syrup or honey

• 1 tsp. vanilla extract

• 1/2 TB. chai spice (see my blend here)

• 1/2 tsp. salt

• 3/4 tsp. baking powder

• 1/4 cup tigernut flour

• 1/4 cup cassava flour

• 1/3 cup unsweetened coconut flakes

Instructions:

1. Preheat oven to 375ºF.

2. Combine the mashed sweet potato, coconut oil, maple syrup or honey, vanilla extract, & chai spice in a bowl.

3. Add the salt, baking powder, and flours. Mix well.

4. Fold in unsweetened coconut flakes.

5. Scoop cookie dough into 1.5" balls (for best results, place in an air-tight container & refrigerate for at least 1 hour).

6. Place cookie dough balls on a cooking sheet with parchment paper, and flatten each ball with your hand until they're approx. 1/2" thick.

7. Bake @ 375°F for 15-18 minutes.

8. Let cool for 10 minutes on the cooking sheet for extra crispyness!

Enjoy!

STORAGE TIPS:

• You can refrigerate the dough balls for up to 1 week and bake straight from the fridge.

• Or, freeze dough balls for up to 3 months and let come to room temperature before baking.

MY SIGNATURE CHAI SPICE BLEND:

• ½ tsp cinnamon

• ¼ tsp ginger

• ¼ tsp cardamom

• ⅛ tsp cloves

• ⅛ tsp nutmeg

• Pinch of black pepper