I have a thing for cookie cakes. I like the slight crunch on the outside and soft on the inside. These sweet potato cookies fit the craving. They are lovely, slightly sweet, dairy- free and nutrient dense. The original recipe by Alisa Fleming but I made some changes to suit my taste buds.

Prep time: 20 minutes plus 20 minutes to cook the sweet potato
Bake Time: 15 minutes
Serves: 24

2 cups of whole wheat pastry flour, or all-purpose or sprouted wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 to 1 1/4 teaspoon of cinnamon
¼ teaspoon of nutmeg
½ teaspoon salt
½ cup of melted coconut oil, or any other neutral-tasting oil

2 tablespoons of flax or chia seeds (optional)
1 cup of sweet potato puree (1 large sweet potato)*
1 cup of medium pack either dark or light brown sugar (if you like it sweeter, pack the sugar tight **)
2 tablespoon of maple syrup
1 teaspoon vanilla extract

*You can either cook the sweet potato on the stove top the same way as making mashed potato. Drain all liquids before adding to the recipe. You can also roast the sweet potato in the oven with the skin on for 1 to 1.5 hours at 400 degrees and peel off skin once the potato is cool enough to handle. If you don’t want to bother, you can substitute with solid pumpkin puree.

**If you like less brown sugar you may increase the maple syrup. You will need one cup and 2 tablespoons of sweetener total.

Since the dough is dense and sticky, I prefer to mix the dough with a heavy duty mixer instead of hand mixing. BUT you can hand mix with a wooden spoon.

First bowl, mix and set aside, flour, baking powder, baking soda, cinnamon, nutmeg, seeds and salt.

Second second bowl with mixer, mix on low, oil, sweet potato, sugar, maple syrup, honey and vanilla until well combined (about 3 minutes.) Then slowly pour in dry ingredients into the wet and mix until blended (about 7 minutes.) The dough will be super sticky.

For best dough handling – refrigerate for a minimal of 45 minutes then drop the dough by the tablespoon onto a lined or buttered cookie sheet and top with a dry cranberry. Bake at 350 degrees for 13-15 minutes, depending on size and how done you like them OR until the edges begin to brown and no longer looks wet. I prefer the 15 minute bake time.
     Note: I prefer to bake my cookies fresh every day, instead of dropping the dough by the spoonful, roll all the dough into 1” balls and place in a plastic bag and store in the refrigerator for 10 day days or freeze up to 1 month.

I find that the cookies taste better when aged 24 hours, but then again, most people can’t wait 24 hours.

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