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.
Chewy Chocolate Brownie Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
A healthy dessert hybrid loaded with gooey chocolate chips, walnut chunks, and so much fudgy flavor! Vegan, grain-free, paleo-friendly.
Ingredients
- 1 1/2 cup sweet potato ((baked and mashed))
- 1/2 cup nut/seed butter
- 1/4 cup cacao powder ((or cocoa powder))
- 2 tbsp maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- Pinch of salt
- 3–4 tbsp non-dairy milk
- 1/3 cup 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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For someone who doesn’t like to write you wrote a gorgeous post today. I love your vulnerability. I am starting to Airbnb an apartment tomorrow; talk about cleaning. Ugh. I have been looking for a little sweet to welcome my guests. I think these cookies will fit the bill nicely.
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Thank you so much Hanne, that means a lot💜 Oh goodness, good luck with your cleaning marathon🙈 And yes to cookies = welcome, always a good plan!
Thank you! For these beautiful photos, amazing recipes, and thoughtful posts.
Would pumpkin work instead of sweet potatoe?
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You are so welcome Inga, thank you for the support 🙂 Pumpkin contains a lot more moisture than sweet potato so I worry that swap may throw off the moisture balance. I haven’t tested it, but if you give it a go consider adding extra flour to make up for it. Good luck!
I have tried to make these THREE different times and each time it is incredibly moist and doesnt work. I am not sure what I am doing wrong 🙁
Hmm that’s so odd, I’m sorry they aren’t working Faith😕 Are you steaming the sweet potato by chance? Or using a very runny nut/seed butter? You can try using less milk and more flour to fix it, not sure exactly why that’s happening since I can’t be there!
I’ve had the same problem. I’ve tried to make this twice now. I used almond butter from Trader Joe’s one time, and homemade cashew butter, which is less runny (and both of which are just nuts blended until they are smooth) and even doubling the coconut flour and doubling the cocoa powder they were far too sticky and wet to roll into balls. I just watched the video of the ingredients being blended and your almond butter looks more like peanut butter consistency, which I’ve never seen. Is your almond butter just almonds? Also, what is the texture of your baked sweet potatoes? Maybe they’re drier where you live than where I and other people who get wet batter do? Since homemade and natural ingredients can vary so much, it’d be so helpful to have a description of the texture of your ingredients. Or better yet a photo! The videos on the recipe pages have so many ads at the beginning and then get cut off by another ad after a few seconds, and then switch to another video. If you don’t watch the video as soon as the page loads, you miss the relevant video and there’s no way to go back to check it, so a photo that just sits there would be such a help!
Hi Elizabeth! I love Trader Joe’s almond butter, I did use store-bought here not homemade. Homemade tends to be a lot thicker with very little oil to it. I’m sorry you’re having trouble with the dough! With any cookie dough, refrigerating it for 30 minutes or so before for trying to roll it into balls will always make it much easier to work with. I did not have to here, but because of the nature of so many unprocessed ingredients that can vary a lot, it’s a great option for this recipe! You may have to add one to two minutes to the bake time since the dough will be a little chilly to start. Hope that helps!
Oh, and I didn’t add any milk because the batter was so wet and sticky to begin with. (And was totally batter instead of dough.) And the sweet potatoes were baked at 400 for an hour…
These look sooo good!
Any chance I can find the calories, fat, etc. stats anywhere?
Just calculated it real quick for you! One cookie is: 130cal / 13g carbs / 9g fat / 4g protein / 6g sugar. Hope that helps!
They look delicious! Is there any way I can bring the fat down? Besides skipping the walnuts..
The nut butter is pretty important for the texture since there is so little flour here, but if you wanted to try subbing some or all of it with more sweet potato you could. I can’t guarantee it will work, but that’s my best suggestion. Good luck!
I would probably eat like 90% of the dough. 10% would go into the oven.
That’s okay, though, right??? 🙂
Yes that sounds like a very reasonable ratio. In fact I admire your commitment to tradition with the 10%👌 Thanks girly!
Wow, this would certainly satisfy my chocolate craving! I cant wait to try it!
I fully believe these little guys could take on the deepest of chocolatey cravings–so decadent and fudgy! Well I hope you love them too 🙂
Is it possible to use oat flour instead of coconut flour?
Sure, just double the amount!
And I’m thinking they beg to be eaten warm and gooey with coffee ice cream!! Can’t wait to make them! BTW, as a writer myself, I LOVE your writing. I can almost hear you when I read your blog…and you’re spontaneous, funny, thoughtful and everything I like to read. Plus I like your recipes! 😃
OMGGGGG! Trena you are a genius with this coffee ice cream plan, count me in! And thank you, that means a lot <3
Awww you are such a cutie Natalie! I may not visit your blog every single time when you publish a new recipe but when I do (and I plan to do it more often in the future) I take the time to read your blog post. Being vulnerable is amazing and it makes your blog more personal. I often share personal stuff on my Instagram account and not so much on my blog because I believe most of my readers only want to check my recipe and then “bye”… But adding this personal note to a blog is so important in my opinion because only then our blog is unique and not one of a million other food blogs. So keep doing what you do, because you are amazing and so is your writing. Lots of love, Ela
PS: I am going to slightly edit my today’s blog post now and make it more personal. I didn’t publish it yet because I thought something was missing. Now I know what it was, thanks to you xoxo
Awww Ela your comment means so much to me, thank you <3 And thank you for taking the time to read as often as you do, it is really hard to keep up! Yes I do think most people just want the recipe, which is why I added that little jump button at the top--save them the scrolling 🙂 But it is nice to be able to share here or on IG and start conversations sometimes too. I look forward to reading your more personal post very soon 🙂
HOLY FUDGY DELICIOUSNESS!!!!! OMG OMG OMG. I can just tell by the dark color that these epically rich and delish!!! Plus who doesn’t love TWO desserts in one!! LOVE LOVE LOVE.
Oh you know it 😀 Hehe the more dessert forms and mix-ins crammed into one bite the better 🙂 Have a great weekend Kaila!
LOVE this recipe. Decreased the nut butter by 1/4 cup and added 1/4 cup of apple puree. Worked out great. Thank you Thank you Thank you for this healthy recipe that allows me to get my chocolate fix. Delish and nutrish!!
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Yay I am so happy to hear it!! Good to know the applesauce swap for some of it worked, thank YOU for the awesome feedback. Enjoy the rest 🙂
Oh hi, hi there! You were talking to me, right? That opening line….I’m that friend…the one who loves chocolate and cookies…specifically chocolate cookies! I mean, sweet potatoes, chocolate, chocolate chips, nuts and nut butter…that’s pretty much my whole pantry there, hahaha! These are amazing Natalie…the dark chocolate level is off the charts. I love the fact that these look so rich and chocolatey. I love dark chocolate and rich chocolate way more than I like just straight sugar….although sugar is nice too, lol. You basically described just how I feel as well in your post. When I write a post, 99% of the time I have NO clue what I’m going to type…I never plan it out, unless it’s a serious topic. Rather, once I’m done with a recipe, I sit down and start typing the post and what comes out is what is published. It is often why I end up with so many grammar errors too, haha.
Ok, anyways, back to these amazing cookies. I’m glad you just said the heck with it…blah, blah, blah and got to the gooooood stuff….the chocolate chips and nuts…heck yeah! That’s always the most exciting part about a cookie! These look amazing and even though it’s 11pm here right now…I am excited to go to sleep dreaming about these!
Damn…I wrote a novel, sorry about that, lol! See, no plans…I just ramble, haha.
Um DUH! Who else could I possibly have been referring to–you are the archetypal chocolate + sweet potato + cookie fan friend 😀 When I moved and set up my pantry I clearly underestimated my love for nuts and nut butters too because that shelf is currently overflowing lol…and i am not the least bit mad about it. Mmm yes, so dark and fudgy. I’m surprised how dark they turned out since there is only 1/4 cup cacao, but they taste really rich and not super sweet which I much prefer too. I love your posts, they are so candid and so you and always truly express your excitement for the recipe–the energy is really authentic and I think that is the most important part (typos?? pssssh!) Well I hope those were some delicious cookie dreams 🙂 Have a great weekend Brandi!
You are so sweet, thank you Natalie. Sometimes I think I probably sound like an overexcited cheer leader when talking about the recipe but I’m just always so excited about it, I just can’t help myself, haha! And besides, how else do I get readers excited about a recipe if I am not excited about it?!
LOL, that is totally my pantry…the amount of nut butters, nuts and FLOURS is appalling. My husband is always saying that I could open my own store straight from our pantry, hahaha!
xx
These look amazing! Can’t wait to try this recipe this weekend. One question… is the sweet potato peeled?
Thanks again!!
Lisa
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Yep! I bake them and then remove the peeling before mashing, but however you do it you definitely don’t want the peels in the cookies. Hope they turn out perfect 🙂 Have a great weekend!
LOVED reading this my dear! So real and beautiful. I can relate, sometimes I literally stare at my screen, at that damn little cursor blinking and just have nothing, and other times the words pour out. I want to let you know, though, that your writing is always wonderful! You have a wonderful space here and I love that I can be a small part of it. All that being said…THESE COOKIES. So rich and fudgy and decadent and chewy and amazing looking!! So many other adjectives, but I’ll leave it at that for now. 🙂
Yes it can go both ways for me too, tricky part is not knowing if it’s going to be one of those times when the post writes itself or takes 3 hours to get to 500 words. It is definitely a finicky creative process, but thank you for your kind words and for relating Sara <3 All the adjectives haha!
Love the quote! I had to read it twice too but it’s so true!
Although evening walks with my boyfriend and talking about ANYTHING and EVERYTHING really helps with reflecting.. this is my kind of journaling 😀
These cookies!! Chewy cookies are always my favorites! They look so good and perfectly chocolatey.
Oh yes, evening walks are the best! I try to go for one every day just to get away from the computer, it works really well to turn off my work brain and even better if you have good company 🙂 Chewy > crunchy ALWAYS. Thanks Bianca!
Loved these—but I didn’t have enough sweet potato. It was a big potato that I assumed would give me 1.5 cups, but it turned out to be only 1 cup, so I added a 1/2 cup of pumpkin, which made it a little runny (wasn’t sure how much extra coconut flour to add since I’m not very familiar with baking with coconut flour. Baked them for 12 minutes. Definitely fudgy, but very loose, even after hours of refrigeration. I wouldn’t say these are chewy—very soft almost to the point of not staying together. Will make again with 1.5 cups of sweet potato and will maybe live really dangerously and add some more coco flour.
Hi Ellen! Sweet potato is such an imperfect ingredient when it comes to measurement, but you want to have a very thick dough in order for the cookies to bake to be sturdy. Definitely try more/all sweet potato next time as it has less liquid and binds more than pumpkin. I wouldn’t suggest much more coconut flour as that will actually make them more crumbly and likely to fall apart. Even if the texture didn’t come out perfect, I hope they still taste delicious 🙂
Would this recipe work using something other than sweet potato, like pumpkin?
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You could try it, but pumpkin is much more watery and less thick/binding then sweet potato so I am afraid they wouldn’t hold together as well or you would have to add more flour and then they would be overly crumbly. So not recommended, but you are always welcome to experiment!
Hi! I’m so going to try this recipe! I just wanted to know if I could freeze these just for the satisfaction of knowing that if I need a heavenly and fudgy chocolate miracle I could pop one right out. Thanks for inspiring me everyday! ILYSM
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Hi Sofia! So you definitely can freeze them, although they will never be as good after thawing as they are fresh. Freezing just irrevocably changes the texture of most things. But you can freeze the dough and either thaw and bake at any time or just eat as a chilly chunk of delicious dough because it is SO good without baking! That would hit the instant “heavenly and fudgy chocolate miracle” spot perfectly in my opinion, but up to you! <33
I adore these cookies, but even more so YOU <3 I love coming here to read all your thoughts. Whether it's a silly post or a more vulnerable post – I love and get excited to read.
There are so many food bloggers I follow just because I like to read their posts and beautiful thoughts. It's usually a lot more about that than actual recipes. A delicious recipe is like a nice lil bonus.
Love you Natalie <3
I totally agree actually! I love reading other bloggers posts and admiring how they write and have so much respect for anyone who shows up and writes pretty/inspiring things regularly. Although I think as bloggers ourselves perhaps we have more appreciation for that than the average human. Idk, I could be wrong. The yummy stuff is just like icing (or streusel :)) on the cake. Thanks dear and hope you are doing well <3
You totally could have fooled me because you seem to write so effortlessly – words flow and it often times feels like we’re just having a casual face-to-face chat over a cup of tea and cookies. And that, to me, points to be a beautiful writer. YOU are a writer. I don’t journal as much as I’d like to these days, but I have definitely typed out emails with no intention of ever sending them – it’s actually rather therapeutic. I love your blog for so many reasons and I’ve never just scrolled right to the recipe because I wouldn’t want to miss the humor or sarcasm or the chance to learn a bit more about my friend! Or the story behind a recipe (trials, what you’ve learned, etc.) – like you, blogging is about connectivity AND creativity. Before I turn this into the longest comment ever 😬😆 I wanted to tell you that Willow and I made these cookies today!! Eeep! Ours didn’t turn out nearly as pretty or as dark as yours (maybe the cacao powder we used??), but they’re already almost gone! Ha! Willow is obsessed with sweet potato (orange flesh only) and it’s the only potato she will eat so this recipe made her super happy! Definitely very brownie like and that fudginess factor is amazing. What I really loved was that these aren’t overly sweet! So you don’t feel too guilty for eating more than you should 😂 I will have to make these again to share with my parents – I know they’ll love these too!! ❤️ Hope you’re having a great weekend, Natalie! XO
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You are so sweet (I feel like I say that too you way too much because it’s true, but I need to get more creative lol) Thank you for reading my non-writer writings, it’s not so much that I don’t/can’t write but it’s certainly not the form of creativity that calls to me most. But yes, definitely can be very therapeutic at times for me too😊 Omg YAYYY!!!!!! I always love hearing which ones you try. Although I am noticing and easy and chocolate trend haha! Fave potato of the moment + chocolate–what more could a girl ask for🤗 Yes totally kept them not too sweet on purpose, I’ve been into more subtly sweet desserts lately. Sweet potato with dinner…sweet potato (cookie) with dinner…same difference😉 Thank you my dear for trying them and the always kind and much-appreciated feedback❤️❤️
In place of coconut flour, would unbleached all purpose flour work or combination with wheat? Looks delicious!! Thanks!
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Should be fine, but you will likely need double the amount. So 1/4 cup AP or wheat or a mix. Hope that helps and I hope they turn out deliciously 🙂
Looks yummy. Wonder if I can substitute almond flour since I can’t do coconut. Thank you!
You can indeed, but will need to probably double the amount since coconut flour is much more dry/absorptive than almond. Good luck and hope you enjoy!
Look fab.
Thanks for sharing.
I was wondering if you know of a way to replace the nut butter?
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I haven’t tested any subs and it’s pretty important for texture and moisture, but you could try leaving it out and just adding more sweet potato. I cannot guarantee the results though. Good luck!
My first try was a success! A yummy one too! I substituted Date Sugar and it seemed to work fine. I was wondering why my batch made twice as many cookies, then I thought as I ate too many, who cares? Yum 🙂 Thank you for a tasty and healthy treat!
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Hahaha, no such thing as too many cookies! Also I may or may not have saved some of my batter for eating because it is just as delicious NOT baked 🙂 I’m happy to hear the date sugar worked, thanks for the feedback and enjoy Lisa!
Will subbing the nut butter for Pb2 mixed with water work?
Since PB2 is so low in fat it will not work as well here or add the same richness and texture that real nut butter adds. You can try it, but just expect a drier cookie.
Can I sub half of it with cashew butter, half of it with PB2? And perhaps a little more liquid?
You could try that! I still can’t say for sure if it will work since I haven’t tried it that way, but it should be alright. I wouldn’t add any extra liquid though or they may be too mushy. Good luck!
Your recipes never fail me…Tried making these and they were absolutely delicious!!!!! You should put up a photo sharing so that we can show you our results, keep these awesome recipes coming!!!!!
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Woohoo cookie success!! I am so happy to hear it and I really appreciate your dessert trust and support Pat 🙂 The photo sharing thing is an awesome idea, I will brainstorm on it!
Hi Natalie,
I’ve been reading your blog for a long time but this is the first time I’m posting a comment 😳 Love your blog and well done on all the fantastic recipes. I always read the story behind each recipe, makes everything more human and personal :). I’ve made these cookies a few times but they don’t quite come out the same as yours!! They are absolutely so so delicious 😋. Mine seem to come out a bit to runny so the third time I made them I only used 3/4 to one cup of sweet potato and they are closer to yours but still not as dark. Did you use dutch processed cocoa?
And a big Thank you, as there are many of us out there that really appreciate the hard work you do which helps many of us 💕
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Hi Tina! Thanks you so much for the kind words and ongoing support, that means a lot <3 So cookies. A bit runny--like too moist? If that is the case then I would first ask how oily/thick is your nut butter, those can vary quite a lot. And my best suggestion would be to try decreasing or skipping the non-dairy milk. The batter should be really thick and easy to roll into balls, so if it's not that could lead to too moist a cookie. I can't remember for sure, but I think I used cacao powder for these. If not it was the Trader Joe's cocoa powder which I do not believe is dutch processed. The color could also be lighting/photo-dependent, so I wouldn't worry to much about matching it as long as they taste good. You could try adding an extra 2-3 tbsp of cocoa if you want, it would intensify the chocolate flavor and color and certainly not hurt with the too-moist texture issue. I hope all that makes sense, let me know if not and how the next batch goes 🙂
about the sweet potato can I use steam instead of bake？
I recommend baking as steaming adds more moisture that you don’t really want here. If you do steam it, consider adding an extra tablespoon of coconut flour 🙂
I kind of laughed as I read this post because when I do stop and read (instead of zooming to the recipe) I most often to go type a comment but never hit submit, just because I’m unsure. So I make this comment today, just want to thank you for the wonderful recipes and keep up the good work. You’re making a connection, whether through your thoughts or your recipes.
Hi Amy! I am so happy you decided to hit submit today, it’s lovely to hear from you! Thank you for the kind words, and I am so happy you can relate and connect to my rambles❤️ I pretty much just share the randomness that comes into my mind, so I promise no comment is wrong here😂
I have nothing to say…………….but I would truly love to hug you ❤️
😊
I think this may be my most favorite comment ever😘
These look great! Do you think they would work just as well with either microwaved or boiled sweet potato?
Microwaved will be fine, but I don’t recommend boiling it as that odds a lot of extra water that may mess up the texture. Hope that helps!
question. how important do you think it is to use all natural nut/seed butter in this recipe? i have some sunflower butter that i bought that i didn’t realize had added sunflower oil… and it sort of totally changed one cookie recipe i made already. wondering if the same would happen with this or it might be okay!
It should be fine here, that added oil is usually a small enough amount that it won’t cause an issue 🙂 Happy baking!
Do you think if I tried banana instead of sweet potatoe and left out the nut butter it would work?
NO, I do not think that will work unfortunately. Since these use very little flour you need the sweet potato and nut butter for texture, without they will just be mushy and uncooked😕
Natalie, I don’t even remember how I discovered your blog months ago (I suspect it was through a recipe I found in pinterest), but I’ve been enjoying your posts ever since.
I’ve to confess that I never ever comment on any of the blogs I follow (I’m that stalker, and this is not even my mother tongue, so it makes it more unnatural for me, if so), and I don’t bake that much either because my bowel does not allow me to eat all the sweet I’d would. And although I love watching your videos (they air perfect lengthwise and make me salivate, literally), I enjoy even more your introductions. You make me laugh out loud, normally in the bus with a lot of people staring at me (say hi!). So yes, I basically read recipes I won’t bake just for the joy of the reading (and learning!), and end up baking 1 of every 50 you publish (again, bowel decision, not mine).
All this writing is what makes you unique, so I’m glad you didn’t stop doing it (since this is an old recipe and I’ve been reading you for the past 8 months…).
Keep the rambles coming! we enjoy reading your creative process, your passion is contagious and your hilarious sense of humor tops it all.
Irene!! This is the sweetest comment, THANK YOU for the kind words and support and reading even if you can’t make them all❤️ Hehe I laughed at the bus part, I can imagine that now😂 I wish I was better at non-sweet cooking so I could share more that you could actually try, but it’s just not my strength. Anyways, I truly appreciate you taking the time to comment and much love to you!
I tried to make them in the vitamix but for the blender to blend it I ended up adding 3 tbsp of milk, which was too much. They baked very soft, and did not harden (I noticed it before I scooped up the dough, so added 1/4 cup oat flour, which did not help). I unfortunately felt discouraged and thrashed the leftover dough. But I put the baked cookies in the freezer, where magic happened when they froze. They became really delicious frozen treats, I think this would be a great dessert for the summer.
Bummer they didn’t work in the blender for you, what size container were you using? The bigger ones works best here, or you can use a food processor if you have one. Thicker batters like this can be tricky in the blender. But great call on the freezing idea!! I love most all chocolatey treats cold, so I will have to try that😋
Hi. Would this work with brown rice flour as I can’t have oat or almond or coconut?
It’s such a small amount of flour here yes that will be fine!
hi natalie!
i love your heartfelt message here,,.self-reflection is so important and we don’t do it enough!
i would love to make these cookies, they look IRRESISTIBLE – but i wondered if tahini would work in place of nut butter? i know it would probably produce a similar texture, but would the flavour be too overpowering?
keep doing what you’re doing, i’m here for it! <3
Yes tahini would work! I think it would be delicious 🙂
oh my gosh these are just absolutely incredible. I made them last night as a break from studying and it was such a treat. What a lovely recipe – I love the gooeyness from the sweet potato. Just an amazing hack without upping the fat. They’re honestly the perfect brownie – but some how made even better by being in cookie form!
Your blog is my bible. Without going too far…your recipes have changed my vegan life! Going to have to make another batch of these this weekend because some how there’s only one left..
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I am os so happy you liked them!! Ha there is something about the cookie form I prefer too, but yes still so fudgy for being surpisingly healthy🤗 I haven’t made these in forever, thanks for reminding me–that needs to happen soon. And you are SO SWEET! Honored to hear you love the recipes and they make a difference in your dessert life. Enjoy cookies round two and happy weekend Molly❤️
Hi, after mixing all my mixture It became nothing like a dough. I had added only 1 tbsp of almond milk instead of 3. I added additional 2 tbsp flour Too. Any tips please?
So was it too dry or too wet? And did you use all ingredients as listed or make any subs?
it was too wet. I used the listed ingredients only. I had baked sweet potatoes for it for 60 min at 400 deg F. Is that the right way to bake it?
Yes the sweet potatoes should be fine like that. I’m not sure then its hard for me to say without being there but measuring variations can certainly happen!
Thanks, might be…will try again😊
Keep me updated if you do!
Wow – double chocolate, nutty, AND made using a blender – I had to make these today!
I made the rookie error of veering from the recipe (call me a baking maverick) and using tahini and apple sauce which made a very wet, cakey batter – so warning all, listen to Natalie as she knows what she’s talking about!
HOWEVER, as this combo of flavours are beautiful, they still taste awesome. Especially with chopped hazelnuts and dark chocolate 😍
(Cannot wait to basically make my way through your whole website, ps loving the new look!)
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I am so happy you tried them Kerri! Ha I can never help but to make my own tweaks on a recipe too, so relatable😆 But even if the texture wasn’t ideal, your flavors sound absolutely delicious! I gotta try hazelnuts next time too, always so good with chocolate. Excited to hear what you try next!
Oh my goodness! These look amaaazing! I only have one concern, one of my family members can’t stand sweet potato… will he be able to taste the sweet potato in these cookies?
Hmm its quite a bit of sweet potato so yes I am afraid it will be detectable. Here are a couple other chocolate cookies that may be better:
https://feastingonfruit.com/sunbutter-chocolate-pumpkin-sandwich-cookies/#tasty-recipes-16632
https://feastingonfruit.com/chocolate-crinkle-cookies/#tasty-recipes-19541
Both super fudgy, and you could still do the chocolate chips and walnuts in either!
Can I make my own sunbutter? I have a food processor and I’m wondering if it’s as easy as just putting it in there (raw sunflower seeds) and letting them get warm, and separate into “butter?” It works for nuts so why not seeds? That would save me a run to the store.
Have you ever done this before? Does it work, taste good?
You can yes!! I have done it before, tastes a little different than store-bought in my opinion but easy to do https://detoxinista.com/how-to-make-sunflower-seed-butter-oil-free/
Can you please give the ingredients in grams? Using the scale is more accurate…
Can you please give the measurements on grams?
Hey Nat,
Sorry for asking you so many questions about your recipes but thanks to you I learn so many things to progress and success!
I guess you maybe answered on others and will check them all aftee finishing my questions..
For these Chewy Chocolate Brownies Cookie is it possible to make a whole cake in a round Springform pan or else?
I mean a kind of Big Brownie Cookie…
And if yes which size for the pan please?
Many thanks Nat! You are AWESOME!
Henri 😉
★★★★★