AuthorgoodnesswithgPreheat oven to 350 degrees.
In a large bowl, mix together almond flour, puréed sweet potato, maple syrup, almond butter, chocolate chips, vanilla and cinnamon.
Once well combined, put dough in the fridge for at least 20 minutes to chill slightly. This makes sure the cookies are light, soft and stay together!
Remove from fridge. Add baking soda, coconut, walnuts, pepitas and dried currants. Mix until well combined.
Scoop out dough with ice cream scooper and place on a parchment-lined baking sheet.
Bake for 15 minutes. Allow to cook completely, as the cookies will firm up out of the oven.
Enjoy!
Ingredients
Directions
Preheat oven to 350 degrees.
In a large bowl, mix together almond flour, puréed sweet potato, maple syrup, almond butter, chocolate chips, vanilla and cinnamon.
Once well combined, put dough in the fridge for at least 20 minutes to chill slightly. This makes sure the cookies are light, soft and stay together!
Remove from fridge. Add baking soda, coconut, walnuts, pepitas and dried currants. Mix until well combined.
Scoop out dough with ice cream scooper and place on a parchment-lined baking sheet.
Bake for 15 minutes. Allow to cook completely, as the cookies will firm up out of the oven.
Enjoy!
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