Sweet Potato Soft Baked Cookies
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 for those who are lactose intolerant!
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.