Sweet Potato Chocolate Chunk Cookies, Gluten-Free, Dairy-Free

Author Johnna


  • 1 cup mashed sweet potato (this was 1 large potato for me)
  • 2 sticks softened Earth Balance vegan butter-y sticks OR 1 cup soy-free Earth Balance
  • 2 eggs
  • 1 1/2 cups coconut sugar
  • 2 t . vanilla bean paste (or vanilla extract)
  • 1 cup Johnna's Favorite Gluten-Free Flour Blend
  • 1 cup Almond Flour
  • 1 t . baking soda
  • 1 t . baking powder
  • 1/2 t . guar guam
  • 1/4 t . salt
  • 1/4 t . cinnamon
  • 1/2 cup chocolate chunks (I use Enjoy Life)
  • 1/2 cup cacao nibs (I use Navitas)


  1. Preheat oven to 300 degrees. Line baking sheet with silpat mat or parchment paper.
  2. In bowl of stand mixer, cream together the cooked mashed sweet potatoes, Earth Balance, eggs, coconut sugar and vanilla.
  3. In a second bowl, combine Johnna's Favorite Gluten-Free Flour Blend, almond flour, baking soda, baking powder, guar gum, salt and cinnamon. Gradually add those ingredients into the sweet potato mixture with the mixer running on low. Mix until blended.
  4. Fold in the chocolate chunks and cacao nibs last.
  5. Drop by generous teaspoonful onto baking sheet. Bake at 300 for 22-25 minutes until just firm in the middle. This cookie has a slightly cake-like texture. Makes approximately 48 cookies.