-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
make 6 100g sweet potato ((baked and mashed)) (3/4 cup sweet potato) | |
60g | nut/seed butter (1/4 cup peanut butter) |
13g | cup cacao powder ((or cocoa powder)) (2 tbsp) |
1 | tbsp maple syrup |
1/2 | tsp baking powder |
1 | tbsp coconut flour |
Pinch of salt | |
4 | tbsp non-dairy milk |
40g | chocolate chips (4 tbsp) |
Thick, chewy, half baked, rich and chocolatey and stuffed with peanut butter!
METHOD
- Start with the filling, mix together the peanut butter, coconut sugar and a pinch of salt. Use a icecream scoop to make little 2cm balls and place in the freezer for 1 hour
- Preheat the oven to 180C
- Mix together all ingredients up to and including the salt on a blender. Add the milk 1 tbsp at a time until combined
- Add the chocolate chips and roll cookie dough into balls.
- Place on lined baking tray and flatten slightly.
- Place frozen cookie dough balls at the centre, then fold the dough around to ensure it is coated entirely.
- Flatten a little and Bake for 10-12 minutes at 180c
- Leave to cool for 10 minutes and dig in