Vegan Sweet Potato, Maple Syrup, and Chocolate Cookies
Without butter, without eggs, without milk
Boiled sweet potatoes pureed, then organic Dark maple syrup, coconut oil, whole wheat flour, and dark chocolate chips.
25g balls flattened by hand, twenty minutes at 180 °C: they should remain soft in the center.
60 min
Preparation time
Dessert
Category
Low
Difficulty
24 biscuits
Doses
What is needed
Yields 24 cookies.
350 g sweet potatoes (cleaned weight)
60 g of Pure Organic Dark Maple Syrup
35g coconut oil
90g whole wheat flour
10 g instant yeast
1 pinch of salt
80g dark chocolate chips
Seven steps
Boil
Bring a pot of water to a boil. Peel the sweet potatoes, cut them into 2 cm cubes, and cook for 20 minutes, until tender.
The mashed potatoes
Drain them, let them cool, and blend them with a mixer.
The dough
Transfer the purée to a bowl, add the maple syrup and coconut oil, then the flour, baking powder, and salt, incorporating with a spatula. Fold in the chocolate chips.
The balls
Take pieces weighing about 25 g, roll them into balls, and flatten them slightly with your hands.
In a baking dish
Arrange them on a baking tray lined with parchment paper.
Cook
In a preheated oven at 180 °C for 20-25 minutes. They should remain soft in the center.
Cool down
Completely, before transferring them to a serving dish.
Two things to know
The purée must be cold. If warm, it melts the coconut oil and chocolate chips, making the mixture liquid.
They are removed from the oven while still soft. They firm up as they cool: waiting for them to be firm in the oven will make them hard.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from certified organic maple groves.
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