Healthy Double Chocolate Chip Sweet Potato Cookie (Single-Serving)

Need a quick healthy treat or snack just for one? This chocolate sweet potato cookie has a thick fudge brownie texture that's sure to satisfy!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 serving


  • 2.5 oz about 1/2 small one baked sweet potato, mashed
  • 1 tablespoon flaxseed meal
  • 3 tablespoons almond milk
  • 1/2 tablespoon cocoa powder
  • 1/2 scoop (23g) plant based chocolate protein powder (I used Orgain chocolate) *see note
  • 1 tablespoon 7g blanched almond flour
  • 1/2 - 1 tablespoon maple syrup
  • 1/8 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 tablespoon Dairy Free Chocolate Chips


  1. Preheat oven to 350 degrees (a small toaster oven works great for this single-serving recipe) and line a small baking pan with parchment or silicone baking pads
  2. Whisk the flaxseed, almond milk, vanilla, salt, and syrup in a small mixing bowl. Add the mashed sweet potato and baking powder and stir until well mixed. Add the protein powder, cocoa, and almond flour and mix completely.
  3. The dough should be thick, but still fairly wet (think extra thick cake batter). Use a rubber spatula to scrape the bowl clean onto your prepared pan and spread it into a cookie shape. Add your chocolate chips on top and place in the oven to bake for about 25 - 30 minutes until the top looks dry and the cookie feels firm. Remove and cool completely before serving, unless you don't mind it messy, then grab a fork and dive in! (Eater's note: I love eating it chilled in the fridge.)