Sweet Potato Soft Baked Cookies
11 mins prep22 mins cook
Made with sweet potato puree and pumpkin spice for the best of both worlds! Ideal for a cozy morning in or some fall baking! The frosting on top is made with a vegan cream cheese for those who are lactose intolerant!
0 servings
What you need
Instructions
0 Preheat oven to 350F. Prepare baking sheet with parchment paper. 1 Mix together coconut oil, sweet potato puree, coconut sugar and vanilla. 2 Add in almond flour, pumpkin pie spice, baking powder and sea salt. 3 Add cookie batter onto baking sheet, about 3 tbsp per cookie. Place them at least 1 inch apart. 4 Bake for 22 minutes or until cookies slightly brown on top. Remove from oven and allow to cool for 10 minutes, then transfer to cooling rack to cool completely. 5 While cooling, prepare cream cheese frosting. Spread on top of each cookie when the cookies are completely cooled.View original recipe