The other week I had a very interesting conversation with a mom whose kid has several food allergies, that includes gluten, nuts, grains or legumes. This made me quite thoughtful and it also motivated me to create a recipe that would be suitable.
Almost everyone loves chocolate, so I opted for a dark chocolate cookie recipe that is gluten-free, nut-free as well as grain-free.
The ‘magic’ ingredient to make this dream come true: sweet potato! It really works and creates a deliciously soft and chewy cookie, with a crispy exterior. You can possibly add chopped nuts or chocolate drops too.
*Please note: I cook the kūmara (sweet potato) unpeeled in water, then let it cool down before peeling.
Flour-Less 6 Ingredient Dark Chocolate Cookies (Vegan, Gluten-free, Grain-free, No Added Oil)
Ingredients
- 260 g cooked kūmara (sweet potato) I used orange variety*
- 50 g FAIR-TRADE cocoa powder
- 90 g coconut sugar
- 1 tablespoon psyllium fibre husk or ground flax seed
- 1 tablespoon baking powder
- 1 teaspoon tahini
Instructions
- Preheat the oven to 175°C. Mix the dry ingredients in a medium sized bowl.
- In a separate bowl mash kūmara with tahini.
- Add mashed kūmara to the bowl with dry ingredients and mix well. It should form a knead-able dough.
- Roll little balls out of the dough and place on a sheet of baking paper. Allow at least 2cm space between each ball. Cover with a sheet of baking paper and using a glass, press the cookies flat until they are about 5mm thick.
- Remove upper baking paper sheet and place in oven for approx. 15-20 minutes. If they turn brown too quickly, cover with a loosely placed sheet of aluminum foil.
- Let cool down a little, store in air-tight container in cool and dry space. Use within a week or so.
Notes
Please let me know what you think about this recipe, Iâd love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
