Sweet Potato Sugar Cookies

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 12

Ingredients

½ cup Palm Shortening plus additional 1 tablespoon for greasing baking sheet
2 tablespoons Maple Syrup
½ cup Sweet Potato Puree
½ cup Maple Sugar (coconut sugar is a good substitute)
1 teaspoon Vanilla Powder (I use Kiva)
½ cup Arrowroot Starch (Tapioca Starch is ok)
½ cup Cassava Flour
3 teaspoons Coconut Flour
2 tablespoons Gelatin (I use Grassfed Gelatin from Vital Proteins)
1 teaspoon Baking Soda
½ teaspoon Cream of Tartar
½ teaspoon Salt

Instructions

Preheat the oven to 350 degrees F.
Rub one tablespoon of palm shortening over two large baking sheets.
Combine the wet ingredients into large mixing bowl then using a hand held mixer, cream the maple syrup, shortening and sweet potato.
Combine all the dry ingredients into a small mixing bowl and then stir to combine.
Pour the dry ingredients into the large mixing bowl of wet ingredients. Using the hand mixer combine. The dough will probably look like thick wet sand but don’t worry it will stick together.
The dough may be a little sticky so I used spoons to make 12 balls of dough and place them on the baking sheets. These cookies spread so leave at least 2 inches between each ball of dough.
Bake for 12 minutes or until slightly browned on top. Let the cookies cool completely before serving.

Notes

To make the sweet potato puree, use leftover mashed sweet potatoes, scoop out the insides of baked sweet potatoes or peel and chop sweet potatoes and let them cook in boiling water for 20 minutes.
Make sure to leave room between each cookie as they will spread during cooking.

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/sweet-potato-sugar-cookies/