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These Sweet Potato Sugar Cookies are a simple sugar cookie that happens to be AIP friendly. While they are made with sweet potatoes and are a pretty shade of orange, they actually taste a lot like a soft, chewy sugar cookie of your childhood.
Don’t let the addition of sweet potatoes fool you; this is not a savory cookie. It’s totally an AIP dessert. The addition of sweet potatoes to this cookie helps keep the cookie moist and chewy.
You can turn these Sweet Potato Sugar Cookies into the ultimate treat – Whoopie Pies! Just use my AIP Vanilla Frosting recipe and pipe the frosting between two cookies.
- 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
- 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.
Make sure to leave room between each cookie as they will spread during cooking.