Time to get baking! This sweet potato cookies recipe is super easy—follow along, and peek at the YouTube video for extra help.

1. Prep the Sweet Potato Peel your 250 g sweet potato and chop it into small cubes. Toss it into a food processor to break it down. You’re aiming for a smooth sweet potato puree—no canned sweet potatoes needed here, fresh is best!
2. Preheat Oven Preheat oven to 175°C (350°F). Cover your baking sheet with parchment paper—this keeps your baked cookies from sticking and saves you cleanup time.
3. Blend Wet Ingredients Add the medjool dates, large egg, coconut butter, pinch of salt, and 1 teaspoon baking powder to the food processor with the sweet potato. Blend until it’s a smooth, sticky dough. These wet ingredients give your cookie dough its rich, moist base—no white sugar or brown sugar required!
4. Add Dry Ingredients Toss in the 100 g ground almonds and 50 g almond flour. Pulse until everything’s mixed into a thick flour mixture. This combo makes the cookies naturally gluten-free and adds a nutty flavour.
5. Mix in Chocolate Chips Transfer the dough to a large bowl or mixing bowl. Fold in 100 g dark chocolate chips by hand—don’t blend them in the processor, or they’ll break apart. Your cookie dough is now ready to scoop!
6. Scoop and Shape Use a cookie scoop (or a spoon/small cup) to portion out dough balls onto your lined baking sheet. Space them about 2 inches apart. Lightly press each one down with your fingers to your desired thickness—thinner for crispier, thicker for cakey.
7. Bake Bake at 175°C (350°F) for 30-35 minutes mins, depending on how firm you like them. They’ll be golden around the edges when done. Let the baked cookies cool on the cookie sheet for 5 minutes, then move to a wire rack.