Made with sweet potato puree and pumpkin spice for the best of both worlds! Ideal for a cozy morning in or some fall baking! The frosting on top is made with a vegan cream cheese!
I love anything with fall-spices! Baked goods with pumpkin spice and cinnamon just make me feel so much more cozy.
Rainy mornings just call for some baking like these cookies! I don’t know about you but when I wake up to rain, I just want to stay in bed a bit longer, make a cup of coffee or a matcha latte with my breakfast and bake some muffins, breads or cookies!
These are soft cookies so make sure they cool completely before adding frosting on top. The cookie is moist and soft and the frosting on top is an added bonus!
Here’s my little puppy Hazel sitting there thinking this cookie is for her. Haha, she gets her own separately baked cookies! Anyone else’s dog think every food or dessert is for them??
Recipe below!
Sweet Potato Soft Baked Cookies
Ingredients
- 6 tablespoons coconut oil softened
- 1/3 cup sweet potato mashed or pureed
- 1/2 cup coconut sugar
- 1/2 teaspoons vanilla extract
- 1 1/4 cup almond flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- Pinch of sea salt
Vegan cream cheese frosting
- 1/2 cup vegan cream cheese
- 3/4 cup powdered sugar
- 1 teaspoon lemon juice fresh
- Pinch of sea salt
Instructions
- Preheat oven to 350F. Prepare baking sheet with parchment paper.
- Mix together coconut oil, sweet potato puree, coconut sugar and vanilla.
- Add in almond flour, pumpkin pie spice, baking powder and sea salt.
- Add cookie batter onto baking sheet, about 3 tbsp per cookie. Place them at least 1 inch apart.
- Bake for 22 minutes or until cookies slightly brown on top. Remove from oven and allow to cool for 10 minutes, then transfer to cooling rack to cool completely.
- While cooling, prepare cream cheese frosting. Spread on top of each cookie when the cookies are completely cooled.
