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Sweet Potato Cookies

I have fallen in love with this cookie! (This is a non-Valentine post, but maybe you can make some of these for your Valentine…or just because)sweet potato cookies

At first I wasn’t sure if these would be any good, but they are very yummy and moist. They’re not super sweet cookies, but perfect for dessert, tea or coffee, or even breakfast! 🙂

This recipe is adapted from these Sweet Potato “Anytime” Cookies from Fresh Family Cooking. To cook the sweet potato, I just made crockpot baked sweet potatoes, peeled one, and then whisked these together. I don’t have stevia, so I used coconut palm sugar–but there is only 1/2 c. in the whole batch. So this definitely makes me feel good about eating them 🙂

Sweet Potato Cookies

2 c. (8 oz) oat flour
1/2 c. (3 oz) coconut palm sugar
1 t. baking soda
1/2 t. salt
1/2 t. cardamom
1 t. cinnamon
3/4 c. (10 oz, 1 large) cooked sweet potato, mashed
1/2 c. (5 oz) coconut oil, melted
3/4 c. (6 oz) unsweetened almond milk

Mix dry ingredients in a large bowl. In another large bowl, mix sweet potato and wet ingredients. Whisk to smooth out lumps. Combine wet and dry ingredients, mixing well.

Drop by heaping spoonfuls on greased baking sheet. Bake at 350 degrees F for 20-22 minutes until cookies are golden brown and crumbly. Transfer to a wire rack to cool. Makes 18-24 cookies.sweet potato cookies 2


2 thoughts on “Sweet Potato Cookies

  1. Pingback: Pumpkin Spice Cookies | Discovering the Extraordinary

  2. Pingback: Carnivore Ratatouille & Other Yummies {What I’m Eating This Week} | Discovering the Extraordinary

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