A healthy dessert hybrid loaded with gooey chocolate chips, walnut chunks, and so much fudgy flavor! Vegan, grain-free, paleo-friendly.

Hi friend. Friend who is also a fan of chocolate and cookies. A.k.a. the best kind of friend.

This is going to be a short one. Because real life. True story. Actual situation is I’ve got next week’s (hopefully!) recipe in the oven, a pot about to boil on the stove, family coming this weekend, and dog fur everywhere reminding me how much I need to vacuum between now and then.

It’s funny because I’m not a writer – never was, never wanted to be, will probably never call myself that – but yet I write here every single week. I know many people probably just zip right on past to the recipe (Hi. Bye.), and I am 100% fine with that. I will happily wave as you scroll by and wish you the best of luck with your baking or snack-making regardless of if you want to stick around for the rambles or not. But to those of you that do read: THANK YOU.

It means a lot to me. Because actually writing the post can be tough. Like I’ll-edit-the-video-twice-if-someone-else-will-just-handle-this-words-part tough. And sometimes I ask myself why I do it? Why I don’t just jot down a few sentences about chocolate chips vs chocolate chunks and flour substitutions?

I think the answer has to do with holding space to share. So that when I feel the urge to talk about slightly more serious stuff like I am today the door is open. When the words want to flow there is a place for them. Like a little portal between you and me that just happens to be lined with lots of sweet things. Because blogging really isn’t about food to me. It’s about creativity + connection. And as cliche as that may sound, it’s so true I can feel it.

I heard a quote on a podcast recently – “I write because I don’t know what I think until I read what I say.” (Yes I had to listen to/read that one twice too.) I don’t think there could possibly be a better testimony to the power of writing your thoughts instead of just thinking them. I don’t journal, but I do sometimes write emails with no intention of sending them which I think counts. There is something important about getting thoughts out of the rarely-objective mind and into words that helps. Always.

So for all those reasons I write. Sometimes it’s about cookies. Sometimes it’s about life. Sometimes it’s about both.

As for the cookie side of things, these cookies are what would happen if you took a brownie, turned it into a cookie, and then turned the fudgy all the way up to eleven.

Based on my favorite sweet potato blondies, these cookies are made mostly of sweet potato too. Which has a couple of benefits: a) naturally sweet so just a touch of maple syrup is plenty b) naturally starchy so the only flour we need is a couple tablespoons of coconut flour c) tastes like a fudge brownie trapped in a cookie’s body.

The dough is a mix of baked sweet potato, almond butter, cacao powder, blah blah blah… Let’s get to the good stuff already: mix-ins! You could go chocolate chunks here, but personally I feel chips are more classic. Regular-size, not mini. And walnuts because I learned a thing or two about nuts in brownies from my boxed mix days. But you could swap for any nut you like, or skip them in favor of simple, straight, double-chocolate decadence instead.

These are the kind of cookies that just beg to be eaten warm and gooey with milk and friends. So please don’t deny their devouring wishes.

↓ Check out the VIDEO below! ↓

Chewy Chocolate Brownie Cookies ★ ★ ★ ★ ★ 5 from 13 reviews Prep Time: Prep Time: 10 minutes

Cook Time: Cook Time: 10 minutes

Total Time: Total Time: 20 minutes

Yield: Yield: 12 cookies 1 x

Category: Category: cookies

Method: Method: baking

Cuisine: Cuisine: american Print Pin Description A healthy dessert hybrid loaded with gooey chocolate chips, walnut chunks, and so much fudgy flavor! Vegan, grain-free, paleo-friendly. Scale 1x 2x 3x Ingredients 1 1/2 cup sweet potato ((baked and mashed))

sweet potato ((baked and mashed)) 1/2 cup nut/seed butter

nut/seed butter 1/4 cup cacao powder ((or cocoa powder))

cacao powder ((or cocoa powder)) 2 tbsp maple syrup

maple syrup 1 tsp baking powder

baking powder 1 tsp vanilla extract

vanilla extract 2 tbsp coconut flour

coconut flour Pinch of salt

3 – 4 tbsp non-dairy milk

– tbsp non-dairy milk 1/3 cup chocolate chips

chocolate chips 1/3 cup walnuts ((or any kind of nut you like)) Instructions Preheat the oven for 350F. In a blender or food processor, combine the sweet potato, nut/seed butter, cacao powder, maple syrup, baking powder, vanilla, coconut flour, and salt. Mix, adding the non-dairy milk 1 tablespoon at a time until combined. Stop to scrape down the sides as needed. Add the chocolate chips and walnuts. Mix/stir into the batter. Roll into balls and arrange on a baking sheet lined with parchment paper. Flatten lightly. Bake for 10-12 minutes at 350F. Remove from the oven and cool for 5-10 minutes. Enjoy! Keep in an airtight container (preferably in the fridge) for up to a week. Keywords: baking, dessert, snack, easy, healthy, vegan, paleo

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