Sweet Tate Cookies

Saturday night, 10pm and the craving for chocolate takes over. No eggs in the fridge and no drive to get off my ass and go buy some. What I did have was some cocoa powder, a little flour and a batch of sweet potato puree that I had just whipped up for the baby. The result....heavenly, the act of stealing food from own child....one of the seven deadly, but once you try this brownie-like cookie all ungodly acts will be forgiven and forgotten. And because there are no eggs, you can lick the spoon without that extra little kick of Salmonella.

Needs:
4 tbls coconut oil or butter
2/3 cup unsweetened cocoa powder

1/2 cup whole wheat flour
3/4 cup raw sugar or agave syrup
1/2 tsp baking powder
1 tsp cinnamon
1 1/2 tsp vanilla extract
1/2 tsp coffee
2/3 cup sweet potato puree

-Pre-heat your oven to 350 and grease your cookie sheet
-Melt coconut oil or butter on your stovetop, remove from heat and whisk in cocoa powder.
-Whisk together all dry ingredients, including sugar. (If using agave, whisk into cocoa mix)
-Stir in sweet potato, coffee and vanilla. Mix well.
-Add cocoa mixture and stir until blended.
-Drop mixture onto greased cookie with a tablespoon.
-Gently press a few chopped walnuts onto each cookie.
-Bake for 10-12 mins, let cool on wire rack completely.
-Do not over bake, these cookies are meant to be soft and chewy...enjoy!
 (makes 12 good size cookies)

A Little Tip:
Fruit and veggie purees are fabulous for baking and freeze super well. One easy way to do it is by making up a big batch and freezing it in ice cube trays. Once frozen just pop out, stick in a ziploc and label. This is how I make my baby food and I love it. You can grab the perfect portion for babes or for breads and baked goods.