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
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
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
  • ¼ cup ground flax
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon himalayan rock salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • pinch ground nutmeg
  • 3 tablespoon coconut oil
  • ¼ 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]
  • ¼ cup sweet potato puree, cooked [skin removed]
  • 1 teaspoon pure vanilla extract
  • ½ cup quinoa flakes
  • ½ cup unsweetened carob chips
  • ½ 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.

View Nutritional Information (once on page scroll down)

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?

Struggling to lose weight


  1. Could I replace the coconut oil with yogurt? or perhaps raw applesauce or bananas?

    • 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 (:

        • Mmm so happy that you enjoyed it, Valerie! Happy Holidays :)

  2. 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!

  3. 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!