These were another vegan treat lot I baked for the Extinction Rebellion protesters last week. (I made this Best Vegan Banana Bread last week) I wanted to bake some sort of a real chocolatey treat, but still nutritious and good to have when hungry and running low on energy.
Of course they are not gooey but super soft and fluffy instead. With lots of chopped dark chocolate chunks (that’s what I used as I had no chocolate chips) and also dipped into melted dark chocolate, sprinkled with a hint of chilli salt flakes – these are vey elegant and decadent cookies!
I’m quite enjoying my vegan baking sessions lately. I’ve learned, that mushy fruits and veg purees are great as a binding agent, so you don’t have to use eggs. They also add a little extra texture and flavour, so it’s definitely something I prefer.
Yummy chocolate chip cookies without dairy and eggs with some hidden veggies.
- 125 ml sweet potato puree
- 280 g self raising flour
- 125 g soft brown sugar
- 100 g dark brown sugar
- 100 ml dairy free milk almond, oat or coconut
- 140 ml coconut oil melted
- 200 g dark chocolate chips or chunks 100 g goes into the batter the other is to melt and dip
- 1/4 tsp bicarbonate soda
- 1 tsp vanilla extract
Chop up a large sweet potato or two small ones and roast them in the oven (sprinkle with a little olive oil) until they are soft. When cooked, puree them. Set aside.
Preheat oven to 170 Celsius.
Measure out all ingredients and combine them in a mixing bowl. The batter should be sticky. Line a baking tray with baking paper and with a help of spoon, place spoonfuls of batter them evenly spaced on baking sheet. Pat them down - they are quite sticky, but don't worry.
Bake them for 25 minutes on 70 degrees. Keep checking, as every oven is different. When they are ready, let them cool.
Whilst they are cooling, melt the other half of the chocolate for dipping the cookies.
Sprinkle with a teeny weeny bit of chilli salt flakes. Enjoy.