Flourless Sweet Potato Fudgy Chocolate Cookies

These soft, rich chocolate cookies are naturally sweetened with sweet potato for an ultra-fudgy, chewy bite you’d never guess is flourless and butter-free.

Ingredients

• 1 cup mashed cooked sweet potato
• 1/2 cup natural peanut butter or almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/4 cup almond flour
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/3 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed sweet potato, nut butter, maple syrup, and vanilla until smooth and glossy.
3. Add the cocoa powder, almond flour, cornstarch, baking powder, and salt. Mix until a thick cookie dough forms, then fold in the chocolate chips.
4. Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them slightly apart. Gently flatten each cookie a little with the back of a spoon.
5. Bake for 10 to 12 minutes, until the tops look set but the centers are still soft.
6. Let the cookies cool on the pan for 10 minutes so they firm up, then transfer to a rack to cool completely.
7. Serve warm for extra gooey centers or chill for an even fudgier texture.

Tip: For the softest, chewiest cookies, use very smooth mashed sweet potato and don’t overbake—the cookies should look slightly underdone when they come out.