Gluten free double chocolate chip cookies.

I usually have cookies stashed in the freezer. I often make them without a recipe, or modify a recipe because I use little to no sugar, and often add different ingredients. Usually they are okay. The last batch is better than okay and worth sharing! If you like chocolate but want to stay away from too much sugar, try these out.

Mix the following thoroughly:

  • 2 cups mashed sweet potato without the skin
  • 1/4 cup olive oil
  • 2 eggs
  • 2 Tbsp maple syrup (more or less to taste)
  • 1 tsp vanilla

Then add the dry ingredients:

  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda

Blend thoroughly. Stir in (the following can be modified to fit your tastes and what you have on hand):

  • 1 cup dark chocolate chips
  • 1 cup shredded unsweetened coconut
  • 1/3 cup slivered almonds

Drop onto a baking sheet in the size preferred. I went with about 1.5 Tbsp. I use parchment paper on a cookie sheet for baking simplicity. Bake at 350 degrees Fahrenheit for approximately 25 minutes, or until done.

Let me know if you try them and how they turn out!