Sweet Potato Cookies

May 29, 2016

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


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


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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