Recipes for the whole family

Vegan Cookies with sweet potatoes and maple syrup, no butter, no eggs and no milk are perfect for those who are intolerant or simply like healthy, wholesome desserts.

Sweet potato gives a natural creaminess and makes these cookies irresistibly soft, and maple syrup enhances the flavor with its enveloping touch. Make them and they will make everyone’s taste just right!

Vegan Cookies with sweet potatoes, maple syrup and chocolate

Vegan Cookies con patate dolci, sciroppo d'acero e cioccolato - ricetta

60 minutes

Dessert

Low difficulty

24 cookies

Ingredients

350 g sweet potatoes (weight when cleaned)
60 g MapleFarm Pure Maple Syrup – BIO Dark
35 g of coconut oil
90 g of whole wheat flour
10 g of instant yeast
1 pinch of salt
80g of dark chocolate chips

Instructions

Bring a pot of water to a boil. Peel the sweet potatoes, cut them into cubes of about 2 cm, and cook them for about 20 minutes, until soft.
Once cooked, drain the sweet potatoes and let them cool, then blend them with a blender until pureed.
Transfer the mashed sweet potatoes to a bowl and combine the maple syrup and coconut oil. Combine the flour, baking powder and salt and incorporate with a silicone spatula. Then amalgamate the chocolate chips.
Take many small pieces of dough of about 25g each with your hands, form them into balls and flatten them slightly with your hands.
Arrange the dough balls on a baking sheet lined with baking paper.
Bake the cookies in a preheated oven at 180°C (350°F) for about 20-25 minutes. The cookies should remain soft in the center.
Let them cool completely before transferring to a serving plate.