Sweet Potato Fudge Cookies with Chunky Peanut Butter Dip

Preheat oven to 350°F (175°C).

For the cookies: Beat the coconut sugar and melted vegan butter until mixed, using a hand mixer. Crack the egg and mix together. Add the sweet potato (skin removed) and mix until blended together. In a separate bowl, mix the almond flour, coconut flour, and cacao powder. Add the dry ingredients to the wet mixture using the mixer. If the batter doesn’t hold together well, add more coconut flour as needed. Roll batter into balls and place onto a parchment paper lined cookie sheet. Push down a touch to flatten each cookie and use a wet fork to make criss-cross imprints on each. Bake for 12-15 minutes. Let cool completely and store in the fridge.

For the chunky peanut butter dip: Melt 1/4 cup creamy peanut butter and 1/4 cup maple syrup in a microwave-safe bowl for 2 minutes. The mixture will be super thick, so add almond milk to thin it into a runnier mixture. Dip half of each cooled cookie in the mix and sprinkle with a touch of coconut sugar. Set the dipped cookies on a parchment paper lined cookie sheet and place in the fridge overnight or a few hours to set.