Prep Time
10 minutes
Prep Notes
Great dessert to make if you have leftover sweet potatoes…
Cooking Time
20 minutes
Yields
about 30 cookies
Ingredients
3 cups baked sweet potato
1/3 cup tigernut flour (or almond flour)
1/2 cup crunchy sun butter
2 eggs or 2 “flax eggs” (mix 1 TBSP flaxseed with 3 TBSP water)
1 TBSP raw honey
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp cacao powder
1/4 tsp cloves
1/4 tsp allspice
3/4 cup chocolate chips or carob chips
Directions
Prep your sweet potatoes. Cook at 425 for 45 minutes until soft. (You can skip this step if you make extra sweet potatoes for dinner the night before!)
Preheat oven to 350.
Mix all dry ingredients together: tigernut flour, spices, baking soda, powder and salt.
Stir in sunbutter. Add eggs, honey, vanilla.
Puree sweet potatoes and fold into cookie batter.
Line the cookie sheet with parchment paper.
Evenly scoop your batter out into medium sized balls. Gently press each cookie down with the back of a fork to flatten.
Bake for 20 minutes.
Notes
You won’t believe how good these are! And loaded with nutrients using sweet potatoes as the base.