Recipe by: Jackie Akerberg
Makes 24 Cookies Get ready for a SWEET valentines day treat! These cookies are made with the finest, most flavorful sweet potatoes.
Ingredients
Cookie Dough
- 1 tbsp ground flaxseed + 3 tbsp water
- 3/4 cup vegan butter or coconut butter, melted
- 3/4 cup coconut sugar or granulated sweetener of choice
- 1 tbsp vanilla extract
- 3/4 cup Bako Sweet sweet potato, peeled and steamed*
- 1 1/2 cup all purpose flour, gluten free if desired
- 3/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Almond Butter Sweet Potato Frosting
- 1 cup steamed sweet potato, peeled
- 1/4 cup almond butter
- 1/3 cup maple syrup
- 1/2 cup dark chocolate chips, melted (optional, but recommended!)
- 1/8 tsp sea salt
Directions
Steamed Sweet Potatoes
- Place water in a pot to a level just below a steamer basket and bring it to a boil.
- Add the steamer basket with whole sweet potatoes and cover with a lid. Maintain a steady boil and steam for 30 minutes, until tender when pierced with a fork.
Cookie Dough
- Start by mixing your flaxseed with water in a small dish. Set aside to thicken for 10 minutes.
- Add the melted butter, sweetener, vanilla, and sweet potato to a large mixing bowl, along with your flaxseed mixture. Beat on high with a hand mixer until well combined. Add in the flour, baking powder, cinnamon, nutmeg, and salt. Mix on low speed just until combined. Use a rubber spatula to form a large ball. Cover and transfer to the fridge to chill for at least 1 hour, preferably overnight!
- Preheat oven to 350. Roll out your dough 1/4” thick on a lightly floured surface or parchment paper. Use a heart shaped cookie cutter to cut out cookies and carefully transfer to a parchment lined baking sheet.
- Bake for 10-12 minutes until edges are just barely golden. Set aside to cool completely for 15 minutes
Almond Butter Sweet Potato Frosting
- While cookies are baking and cooling, add your ingredients for frosting to a food processor. Mix on high speed until smooth and creamy. Season to taste, adding melted chocolate if desired (I did)!
- Chill for at least 20 minutes in the fridge. Transfer to a piping bag and decorate cookies as desired!