These cookies are seriously addictive! Between the crunchy texture of the cookie, the saltiness of the homemade sweet potato chips and the addition of the pecans, honey and pure maple syrup, these cookies have everything you can ask for. “Oh man, I need something salty…I’ll have a Sweet Potato Chip Cookie.” “Oh man, I’m craving something sweet…I think I’ll eat a Sweet Potato Chip Cookie.” Yup, it works both ways! I would describe these cookies as a deconstructed roasted sweet potato topped with nuts and maple syrup. Definitely one of my new favorite treats. I used homemade sweet potato chips but you can certainly use any store-bought variety. I just love that these chips are baked in a microwave with no oil and I control how much salt goes on them. Did I mention that these cookies are gluten free, grain free, egg free AND dairy free?!?! Just that you’d like to know.

Sweet Potato Chip Cookies
makes 2 dozen cookies

2 medium sweet potatoes
2 cups ground almonds
1 cup chopped pecans
1/4 cup raw honey
1/4 cup coconut oil, melted
1 Tbsp pure maple syrup
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp  ground cinnamon
1/4 tsp salt + extra for sprinkling on the potatoes

I sliced the sweet potatoes to 1/8 inch thick using a mandolin for even slices. You can use a sharp knife but the slices probably won’t be as even. I placed as many slices as possible in one layer on a microwave-safe plate, sprinkled the potatoes with salt and cooked the potatoes in the microwave for four minutes, until beginning to turn brown. I checked on the potatoes after four minutes and if they weren’t browning yet, I cooked them for one more minute.

I placed the potatoes on a cooling rack to harden completely and get crunchy, for around 30 minutes.

When the chips were room temperature and crunchy, I placed them in a plastic sandwich bag and crushed them.

I preheated the oven to 300 degrees F. and lined a baking sheet with parchment paper. I mixed together the ground almonds, chopped pecans, baking soda, cinnamon and salt. I added the honey, coconut oil and vanilla extract and stirred to combine. I scooped two teaspoons at a time, rolled the dough in my hands to create a circle then rolled the dough in the crushed sweet potato chips.

I placed the chip covered cookie dough on the baking sheet then pressed down on each cookie with the back of a drinking glass.

I baked the cookies for 20 minutes, until browning around the edges but still a bit soft in the center.

I cooled the cookies completely before serving. You want the cookies to sit for a while to harden up and get crunchy. These cookies are not good hot since they are still too soft. You can store the cookies on the counter in an air-tight container for up to three days or freeze for up to three months. I love cookies right out of the freezer so I put them right in the freezer to store.

Sweet Potato Chip Cookies
 
Author:
Serves: 2 dozen cookies

Ingredients
  • 2 medium sweet potatoes
  • 2 cups ground almonds
  • 1 cup chopped pecans
  • ¼ cup raw honey
  • ¼ cup coconut oil, melted
  • 1 Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt + extra for sprinkling on the potatoes

Instructions
  1. Preheat the oven to 300 degrees F. and line a baking sheet with parchment paper.
  2. Slice the sweet potatoes to ⅛ inch thick using a mandolin for even slices. You can use a sharp knife but the slices probably won’t be as even.
  3. Place as many slices as possible in one layer on a microwave-safe plate, sprinkle the potatoes with salt and cook the potatoes in the microwave for four minutes, until beginning to turn brown. Check on the potatoes after four minutes and if they aren’t browning yet, cook them for one more minute.
  4. Place the potatoes on a cooling rack to harden completely and get crunchy, for around 30 minutes.
  5. When the chips are room temperature and crunchy, place them in a plastic sandwich bag and crushed them with a hammer or the bottom of a heavy pan.
  6. In a separate bowl, mix together the ground almonds, chopped pecans, baking soda, cinnamon and salt. Add the honey, coconut oil and vanilla extract and stir to combine.
  7. Scoop two teaspoons at a time, rolled the dough in your hands to create a circle then roll the dough in the crushed sweet potato chips.
  8. Place the chip covered cookie dough on the baking sheet then pressed down on each cookie with the back of a drinking glass.
  9. Bake the cookies for 20 minutes, until browning around the edges but still a bit soft in the center.
  10. Cool the cookies completely before serving. You want the cookies to sit for a while to harden up and get crunchy. These cookies are not good hot since they are still too soft.
  11. You can store the cookies on the counter in an air-tight container for up to three days or freeze for up to three months.