AuthoradminCategoryBreakfast & Brunch, Coconut, Desserts, Gluten Free, Lunchbox Favorite, Snacks, Sweet Potatoes, Whole GrainsCuisineKid-FriendlyCooking MethodBakingDifficultyBeginnerIf you are pondering what these taste like they are kinda like a very tender oatmeal cookie….
That’s what my daughter said. She is cinnamon, spice and everything nice & so are these.
Preheat oven to 400 F with the rack in the middle. Clean sweet potato and pierce several times with a fork or knife. Bake about 45 minutes or until soft. Let cool. peel off skin and mash.
Preheat oven to 350 F with the rack in the middle. Prepare a cookie sheet with parchment or a Silpat liner. Whisk together dry ingredients, place in the bowl of a stand mixer. Combine wet ingredients, add to mixer and beat on low speed until you have a batter.
Place heaping spoonfuls of batter onto the cookie sheet. Bake for about 20-22 minutes until cookies are golden brown and crumbly. Transfer to a wire rack to cool.
Ingredients
Directions
Preheat oven to 400 F with the rack in the middle. Clean sweet potato and pierce several times with a fork or knife. Bake about 45 minutes or until soft. Let cool. peel off skin and mash.
Preheat oven to 350 F with the rack in the middle. Prepare a cookie sheet with parchment or a Silpat liner. Whisk together dry ingredients, place in the bowl of a stand mixer. Combine wet ingredients, add to mixer and beat on low speed until you have a batter.
Place heaping spoonfuls of batter onto the cookie sheet. Bake for about 20-22 minutes until cookies are golden brown and crumbly. Transfer to a wire rack to cool.
