I have had some odd visions for cookies lately. I think partially it is because I like to think outside the box for holiday cookies. I love cookie exchanges and having unique cookies to share. This vision came around a sweet potato and trying to decide what to mix together with it. I decided to create a molasses cookie and use the sweet potato as the ingredient which provides moisture (instead of oil). These are great cookies for a holiday exchange because the sweet potato gives them a soft chewy texture with a sweet taste!
When baking cookies I always line my cookie sheet with parchment paper for two reasons. First, my cookies always come right off the pan without any extra oils. And then the real reason is EASY CLEAN UP. Once all cookies are off the pan, I throw the parchment paper away and place the pan back into the cupboard (assuming it’s spotless).
Sweet Potato Molasses CookiesServing Size: 3 dozen cookies
Ingredients 1 cup tapioca flour 1 cup coconut flour 2 1/2 tsp Xanthan Gum 1 tbs pumpkin pie spice 2 tsp baking soda 1/8 tsp salt 1 cup pureed sweet potato 1/3 cup maple syrup 1/4 cup molasses 2 eggs 1/4 cup coconut sugar Directions 1. Preheat oven to 325 degrees 2. In a large mixing bowl sift coconut flour, tapioca flour, xanthan gum, pumpkin pie spice, baking soda and salt together. Then lightly mix together. 3. In a small bowl whisk sweet potato, molasses, maple syrup and eggs together. 4. Pour the wet mixture into the large mixing bowl of dry ingredient and mix together. 5. Using a 1 inch cookie scoop, scoop out batter and roll the tops in coconut sugar. 6. Place cookies on a 9×13 cookie sheet. 7. Using a fork, press down the cookies and create a crisscross pattern. 8. Bake for 20-22 minutes. 9. Remove cookies from pan and cool on a cookie rack.