Recipe Info
- Servings: 28
- Prep Time: 25
Ingredients
- 1/2 cup mashed, baked sweet potato
- 1/2 cup coconut oil, melted
- 8 dates
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1/2 cup almond flour
- 1/2 cup cassava flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/2 cup chopped walnuts
- 4-5 dates soaked, pitted, and chopped
- 1/4 cup hemp seeds
DIRECTIONS
- Soak 8 pitted dates in very warm water for at least 10 minutes to soften.
- In food processor or large bowl (if using immersion blender), combine the mashed sweet potato, softened dates, coconut oil and vanilla extract. Blend until smooth. Add egg, flours, salt, baking soda and spices and combine until a soft dough forms (it may be sticky). If using a food processor, scoop dough into a mixing bowl. Fold in chopped walnuts, chopped dates and hemp seeds (optional).
- Place bowl with dough in refrigerator, covered, and chill for at least 20 minutes.
- Once dough has chilled, preheat oven to 350° and begin to scoop tablespoon-size balls of dough and place evenly spaced on parchment lined baking sheet. Flatten each ball so that it is roughly 1⁄4 inch thick.
- Bake for 11-12 minutes. Serve warm or store these cookies in the refrigerator (or frozen to enjoy at a later date!)
Recipe By Solana Nolfo
WHY WE LOVE THIS RECIPE
Gluten-free! Grain-free! Refined sugar-free! What do these yummy cookies have? Healthy fat from coconut oil, antioxidants from cinnamon, and protein from hemp seeds.