Sweet Potato Chocolate Chip Cookies with Pomegranate Molasses Drizzle

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September 6, 2016

Recipe by Healthy Julie

  • Cook: 15 mins


⅓ cup melted ghee (or coconut oil)

⅓ cup brown rice syrup

⅓ cup sweet potato puree

2 Tbl water

1 tsp vanilla

2 cup rolled oats

1 cup almond meal

½ tsp baking soda

2 tsp baking powder

pinch sea salt

dash of cinnamon

1.5 Tbl coconut sugar

1 cup dark chocolate chips

Maldon finish salt for garnish

optional: Pomegranate Molasses to drizzle


1Preheat oven to 325F and line a large baking sheet with parchment paper.

2In a large mixing bowl, add the melted ghee (or coconut oil), brown rice syrup, sweet potato puree, water and vanilla. Whisk until well combine. Set aside.

3Add oats to a food processor and blend on high until you have a rough flour. Add the almond meal, baking soda, baking powder, and coconut sugar and pulse on high 5-10 times until all ingredients are well-combined.

4Add dry ingredients to the wet ingredients in the large mixing bowl and fold to combine. Add the chocolate chips and fold until combined (not too much or the chips will melt).

5Scoop out 1 Tbl balls of dough onto the prepared baking sheet. Bake 13-15 minutes until golden brown. Remove from oven and allow to sit on baking sheet for 5 minutes and then transfer to a cooling rack. Eat as is or drizzle with pomegranate molasses. Store in an airtight container for up to a week.


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