½cupof non-dairy dark chocolatechopped or dark chocolate chips
Scoop out the cooked sweet potato. Discard the skin. Measure out one cup. Transfer the sweet potato to a food processor. Add the pure maple syrup down the pipe while it's processing. The results should be a smooth and creamy consistency.
Next, transfer the mixture to a large mixing bowl. Then, add the egg and vanilla extract. Whisk to combine.
When ready, add the dry ingredients. Mix to combine and set aside for 10 minutes. Meanwhile, preheat the oven to 350°F.
Finally, scoop the cookie batter onto a baking sheet lined with parchment paper. Press down with your fingertips to create a circular cookie shape. Bake at 350°F for 15 minutes.
Cool for at least 15 minutes before enjoying. Also, I like to use a flat spatial to slide under each cookie for an easy release from the baking sheet.
Are you vegan? Swap out the egg for 1/4 tsp vegan grade xanthan gum.