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 kumara (sweet potato) unpeeled in water, then let it cool down before peeling.
For approx. 15 cookies you’ll need:
1 cup (260g) cooked kumara (sweet potato), I used orange variety*
1/2 cup (50g) FAIR-TRADE cocoa powder
1/2 cup (90g) coconut sugar
1 tablespoon psyllium fibre husk (or ground flax seed)
1 tablespoon baking powder
1 teaspoon tahini
1. Preheat the oven to 175°C. Mix the dry ingredients in a medium sized bowl.
2. In a separate bowl mash kumara with tahini.
3. Add mashed kumara to the bowl with dry ingredients and mix well. It should form a knead-able dough.
4. 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.
5. 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.
6. Let cool down a little, store in air-tight container in cool and dry space. Use within a week or so.