Sweet Potato Snickerdoodle Cookies
These Sweet Potato Snickerdoodle Cookies are a soft, pillowy delight. Almond flour and cashew butter provide a rich, gluten-free base. Filled with a sweet potato puree and pecan mixture. Dusted with cinnamon sugar for that classic snickerdoodle taste. A unique twist on a favorite cookie.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 15 min
- Servings
- 1
- Calories
- 160 per serving
- Temperature
- 175°C
- Difficulty
- beginner
- Cost
- $9
Ingredients
- 1.25 cup almond flour
- 6 Tbsp cashew butter
- 0.25 cup maple syrup
- 0.25 cup coconut sugar
- 0.33 cup coconut oil
- 1 count egg
- 1 scoop Bone Broth Protein
- 1 tsp vanilla
- 1.75 tsp cinnamon
- 1 tsp baking powder
- 1 count sweet potato puree
- 3 Tbsp pecans
Steps
- 1Mix dough ingredients.
- 2Form balls, roll in sugar/cinnamon, flatten.
- 3Fill indentation with sweet potato mix.
- 4Top with pecan.
- 5Bake 350F 11-13 mins.
dessert