1cupmashed sweet potato(this was 1 large potato for me)
2sticks softened Earth Balance vegan butter-y sticks OR 1 cup soy-free Earth Balance
2eggs
1 1/2cupscoconut sugar
2t. vanilla bean paste(or vanilla extract)
1cupJohnna's Favorite Gluten-Free Flour Blend
1cupAlmond Flour
1t. baking soda
1t. baking powder
1/2t. guar guam
1/4t. salt
1/4t. cinnamon
1/2cupchocolate chunks(I use Enjoy Life)
1/2cupcacao nibs(I use Navitas)
Instructions
Preheat oven to 300 degrees. Line baking sheet with silpat mat or parchment paper.
In bowl of stand mixer, cream together the cooked mashed sweet potatoes, Earth Balance, eggs, coconut sugar and vanilla.
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.
Fold in the chocolate chunks and cacao nibs last.
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.