Sweet Potato Cookies


(paleo friendly, gluten-free) recipe adapted from Paleo Magazine

INGREDIENTS

1 cup almond meal/flour 1 cup cooked and mashed sweet potato or pumpkin or butternut squash 1/2 cup finely chopped walnuts 1/4 cup coconut milk or almond milk 1 egg 2-4 TBSP maple syrup or local honey 1 TBSP cinnamon 1/2 tsp baking powder METHOD

1. Preheat oven to 400 F 2. In a mixing bowl, stir together all the dry ingredients 3. In another mixing bowl, whisk together the egg, milk, and maple syrup/honey 4. Add the wet ingredients to the dry and mix well 5. Add the mashed pumpkin or sweet potato or squash to the dough and mix well 6. Grease a baking sheet with coconut oil or butter 7. Scoop about 1 heaping tablespoon of dough per cookie onto the baking sheet 8. Bake for 20 minutes

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© 2020 Carole Joy Seid. Barnabas Books.