If you love sweet potatoes like I do (and my daughter-in-law does), then you’ll really enjoy these cookies. They are very moist, cakey, and the addition of maple syrup and some autumn spices, enhance the richness of these cookies. If your nut or seed butter is fairly runny, these can easily be blended with a spoon. If like my pumpkin seed butter, its thicker, you may want to use a hand mixer. Makes 12-15 depending on size.
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a medium bowl, blend:
1 cup sweet potato puree
1/2 cup pumpkin seed (or other nut or seed) butter
2 tablespoons maple syrup (or if preferred coconut or agave nectar, honey or date syrup)
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 cup gluten free all purpose flour
1/2 teaspoon allspice (optional)
1/2 teaspoon ground ginger (optional)
Mix until combined and smooth. Drop by tablespoon on to baking sheet. These should be fairly flat so smooth with the top of the spoon. Drop at least 2 inches apart since they will spread slightly. Bake until firm to the touch, around 12-15 minutes depending on size. Cool on baking sheet.
TIP: A few weeks ago, I blogged a recipe for pumpkin chai snickerdoodles. I sprinkled some of the spice mixture from that recipe on top of these cookies and they were delicious! However, the cookies are so moist that I recommend if you do that you want to eat them the same day. The chai mixture is what turned the tops of my cookies dark.
cookingwithoutallergens 