These soft, naturally sweet cookies are made with creamy sweet potato, antioxidant-rich Fancy Peasant Greek Extra Virgin Olive Oil, and almond flour for a wholesome twist on a classic chocolate chip cookie.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the mashed sweet potato, coconut sugar, egg, Fancy Peasant Greek Extra Virgin Olive Oil, and vanilla bean paste until smooth.
In a separate bowl, combine the almond flour, baking soda, sea salt, and cinnamon.
Fold the dry ingredients into the wet ingredients until just combined, then stir in the dark chocolate chips.
Chill the dough for 15 minutes.
Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Gently flatten each cookie with the back of a spoon.
Bake for 10–12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 10–15 minutes before serving.
