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 Time5minutes
Cook Time30minutes
Total Time35minutes
Servings1serving
Ingredients
2.5ozabout 1/2 small one baked sweet potato, mashed
1tablespoonflaxseed meal
3tablespoonsalmond milk
1/2tablespooncocoa powder
1/2scoop (23g)plant based chocolate protein powder (I used Orgain chocolate) *see note
1tablespoon7g blanched almond flour
1/2 - 1tablespoonmaple syrup
1/8teaspoonpure vanilla extract
1/2teaspoonbaking powder
1/2tablespoonDairy Free Chocolate Chips
Instructions
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
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.
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.)