paleo samoa cookie

That’s right! This cookie has the perfect combination of flavors. I put extra chocolate on top because I can! but besides the chocolate the only sweetener in the recipe is dates. I found this recipe at Rising Moon Food, another great food blog to follow.

Preheat oven 350 F and line 2 cookie sheets with parchment paper or SILPAT.


2 c shredded sweet potato ( 1 medium sweet potato, raw)

1 c shredded unsweetened coconut

1/2 c coconut flour

1/2 c tapioca or arrowroot flour (found at Whole Foods or New Leaf Markets locally)

1 tsp sea salt

1 c chopped pecans

1 1/2 c dates soaked in 1 c hot water for 15 minutes

1/2 c almond butter

1/4 c coconut oil

1 tsp vanilla extract

2 eggs

1/4 tsp coconut extract OPTIONAL

3-4 oz dark chocolate 77% or above (the darker the better-sweetened or unsweetened)

In a food processor or blender, puree together the soaked dates and water used to soak them. Add the coconut oil (no need to melt) and almond butter and puree until smooth. Add eggs, vanilla extract and pulse until blended. In a separate bowl combine all dry ingredients and mix well. Pour wet ingredients into bowl with dry and wisk or stir well.

Scoop out a level tbsp of dough onto cookie sheet and flatten to approx. 2 1/2″ to 3″ disc. Use a skewer or tip of knife to make a small hole in the middle. You do not need to do this. The cookie will taste just as good.

Bake 13-15 minutes until slightly brown on edges. The cookie will harden as it cools. Melt your chocolate in a double boiler and add a (optional 1/2 tsp of almond oil or coconut oil). Drizzle the chocolate over the cookie and let cool. Keep cookies in a air tight container in the fridge if you have any left.

Makes about 2 1/2 dozen or more depending on size of cookie




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