Sweet Potato Carob Chip Cookies

Kevin and I watched TiMER [2009] yesterday. Leave it up to Kevin to come home with a movie that no one has heard of [or was I just left in the dark on this one?]

Basically, the movie is about a society that builds a timing devise that will tell the user the exact time they will meet their “soul mate”.

Although the quality of the movie isn’t the best, the story was fantastic!

Here’s the trailer:


Imagine at age 14 knowing exactly how many days you have until you meet the love of your life. How would you live your life leading up to that moment?

Would you take risks? Would you allow yourself to fall in love before your timer went off? Would you bother dating or trying to meet new people? If you fell in love, would you let it continue even if your timer said they weren’t the one?

I spent the entire movie saying screaming “I wouldn’t want to know! I wouldn’t want one of those! Not knowing is the best part! Heartbreak has taught me so many lessons!”

As tough as heartbreak is, it’s such a huge piece of our development. Our experiences, lessons, and developments make us into stronger and wiser individuals. Ah! The concept is baffling.

I love a movie that will keep me thinking for days afterward.

On with the eats…

When Kevin and I first started dating, one of our favorite places to go was Community Natural foods.

We’d pick up a couple of groceries there and prepare dinner at his place.

Our big treat was grabbing a bag of sweet potato cookies. They were absolutely glorious.

I cannot believe I’m just getting around to making these gluten free and healthy!

This one’s for you, darling! <3

Sweet Potato Carob Chip Cookies

Vegan, Gluten free, Dairy free, Sugar free, Yeast free

These soft cookies are perfectly sweet, light and healthy [high fiber and healthy fats]! Take one bite will have carob and sweet potato dancing in your mouth with soft tones of pecan. Ooh they are delicious!

Inspired by: Sweet potato pow! cookies


  • 1 cup almond flour
  • 1/4 cup ground flax
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan rock salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • pinch ground nutmeg
  • 3 tablespoon coconut oil
  • 1/4 cup coconut sugar aka coconut sugar – brown sugar or sucanat would work too
  • 1 large egg or egg replacement [1 tablespoon freshly ground flax with 3 tablespoon water]
  • 1/4 cup sweet potato puree, cooked [skin removed]
  • 1 teaspoon pure vanilla extract
  • 1/2 cup quinoa flakes
  • 1/2 cup unsweetened carob chips
  • 1/2 cup pecans, chopped (optional)


  1. To cook your sweet potato, preheat oven to 375F and place a small sweet potato on a cookie sheet. Bake in the oven for 20 minutes. Remove and let cool before removing skin and mashing.
  2. Preheat oven to 350F and line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together almond flour, baking powder, baking soda, salt and spices.
  4. In a large bowl, cream together coconut oil and sugar until smooth. Beat in egg, followed by sweet potato puree and vanilla extract. Working by hand, stir in the flour mixture, then mix in the quinoa flakes. Stir only until everything is just combined. Fold in the carob chips and pecans.
  5. Roll dough into golf ball sized balls and place on the prepared baking sheet.
  6. Bake for 12-15 min, or until golden [mine took 14 minutes].
  7. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
  8. Store in an airtight container.

Makes 12 cookies.

Nutrition stats: calories 204; fat 14g; carbohydrates 17g; dietary fiber 4g; sugars 8g; protein 5g

I’ve finally figured out how to add the ‘print this’ function to my recipes! I’m still trying to work out a couple of kinks, but so many of you have asked for this, I figured I’d run with it now.

Would you want to know the exact moment you are/were going to meet the love of your life?

Do you think the timer would end up dictating your life decisions?

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Comments | Leave Your Comment

  1. I saw your tweet about these and as sweet potato is my favourite vegetable, I could resist clicking in the link. These look scrummy, I can’t wait to make them!

  2. I never heard of this movie, thanks for the recommendation :) and the cookies look so delicious, especially if they are made with sweet potato.

    • Gosh so am I [now]. I’m wishing I’d doubled up on the recipe! Have a good grocery shopping trip Laura!

  3. You are killing me with these recipes lately – I want to make them all! Another batch of your scones are in the oven as I type, too ;) the last batch didn’t last long!!
    I definitely don’t think I’d want to know how my life would play out…the journey is always full of learning experiences whether they are for better or for worse.

    • Did you shape them this time? haha no pie pan? I made another batch yesterday and separated the dough into 2 balls, rolled it out, then flattened it to 1/2 inch thick and cut triangles from each circle [6 triangles per circle]. Maybe that could be your next lazy step? It’s much easier than shaping each individually!

  4. There’s no WAY I’d want to know. But if I did…boy, I’d party it up before my timer went off. These cookies look fantastic. I can’t believe something that looks so tasty could be good for you :)

    • Ya for sure, you can use oats or you could try rice flakes. If you chose rice flakes you may have to increase the oil by 1 tbsp just so the flakes cook in under 15minutes. Good luck Leah!

  5. You mean I don’t just have to make baked sweet potato fries to get my teen to eat them?? Cookies look fabulous!! BTW, I wouldn’t want that timer, Surprises like this are worth the wait and the heart ache!

    • haha that’s too funny. Ah I remember being so picky about foods as a teenager. You have the patience of a saint, Lori!

  6. No, I wouldn’t want to know……but I DO want to know how these cookies taste! I guess I will have to find out…….

  7. Netflix streaming is always so hit or miss, so I love choosing ones based on recommendations! Sounds intriguing, I can’t wait to see it!

  8. Wow! What a clever story line! I want to watch it now, haha.

    When I was a teenager, I would have definitely wanted it. But now, no way.

    Like you said, heartbreak is how we learn.. Plus, I would want life to take it’s natural course, it would completely erase choices. If that were real, it would definitely dictate my life. Which is no way to live.

    • You’re right Stacy, teenagers would want this thing! It was such a thought provoking movie. I’m still wondering what our society would be like if we had that choice. Let me know how you like the movie if you end up watching it!

  9. You my friend are a genius! You are not only gorgeous, but baby can bake!!!!! Wow. I am trying this recipe and sharing it to the world! Can I replace the almond flour with gf flour mix do you think??


    • I find almond flour is a lot more moist than the gf flour mix, so you may have to adjust the liquids slightly. I think they will workout though!

  10. I Love your site and will be here often! :) Made the vegan version and with agave instead of br. sugar. Unbelievable! I’m leaving my ingredients and utensils out for another batch. Toooooooo Good! Thanks:)

    • I’m glad you liked them Heather! I loved these cookies so much that I’m working on another delicious treat using the same ingredients. I’m so excited to share the recipe on the weekend!

    • haha that’s awesome! Let me know how you like them as you get ‘em a try :)

  11. I haven’t been able to find gluten free carob chips, where do you get yours?

    • I found them at Nutters in Airdire. They were sweetened with cane sugar, not barley as a lot of the others are. Another place that sells them is Planet Organic, but they are unsweetened.

  12. Wow–I both really want to make these cookies and see this movie. Thanks for sharing!

  13. Hi!
    I just wanted to say that I made these cookies and they are absolutely awesome!
    We all loved it at my home, including my 9yo son and my husband. They could not get over how delicious the cookies were. I think I just found out I like cinnamon + cardamom in sweet things, what a delicious combination of flavors these spices gave to the cookies.
    Only thing I changed was to use rolled oats instead of quinoa flakes, just because I didn’t have the flakes at the time. It worked beautifully with oats and since I love oats I would definitely make them again just like that.
    I froze half of the cookies and have to say that they are just as good right from the freezer! :-)
    Thanks for sharing this recipe, it is truly amazingly good!

    • I’m glad you liked them, Ana! I love them right out of the freezer. Mmm!

  14. I just made these with some modifcations and have a problem with them- I ate three already! They are so good!
    I am on the candida diet so I replaced the sugar with half of a mashed banana and about 9 drops of Stevia. I also didn’t have cardamom so I used pumpkin pie spice. And I didn’t have a sweet potato so I had to use canned pumpkin.
    Despite all of these changes, they still turned out great! I’m definitely going to make these again.

    • I’ve been wondering if they’d work with pumpkin! Great to hear that you loved them :)

    • Hi Karen – I believe it’s two cookies per serving. Enjoy!

  15. Thanks for this awesome recipe! I just ate one warm from the oven and it was delicious! I made a few changes (mainly because I’m a cheapo). First, I substituted half of the almond flour for spelt flour because I don’t have allergy problems; second, I always have broken flax seed instead of flax meal because the latter is 3 times the price. But then I noticed that I didn’t have much left, so I substituted some of the flax with chia seeds. Lastly, I left out the carob.

    With the leftover sweet potato I made lentil and sweet potato soup with Indian spices. Yummy.

  16. I also love your recipes but unlike most of your “writers” I do not have all the “different ingredients” such as almond flour, coconut sugar, quinoa flakes or rice flakes, or carob chips. I live in the country and do not get to a bigger city to get these things. I will have to substitute ” normal ingredients” for them. Will this make a difference in moisture content and/or calorie count? I also LOVE anything sweet potato! I eat a sweet potato(baked) every day for lunch. I have a recipe for Sweet Potato Dinner Roll recipe that is really delicious. Maybe I got it from your website. They taste DIVINE!

    • Hi Donna – this is an older recipe… I’ve since really tried my hardest to make sure that the ingredients I’m using are easier to find than with some of my older recipes. I have never baked with “regular” flour so I’m not too sure if this would turn out. If I was attacking this, I would use regular flour and quick oats. I hope that helps!

  17. Hi Leanne, I do not have Quinoa Flakes and I noticed i could use Old Fashioned Oats instead. Should I grind the oats or just add as is? Thank you!

    • Hey Trisha – you can use the quick oats. That’s probably best!

    • Hi Valerie – I am sure that you could. Yogurt sounds like a good plan.

      • Thanks Leanne! (:
        I already tried the recipe and they turned out delicious! Will try this next time with yogurt instead (:

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