Bourbon Sweet Potato Snack Cookies
Ingredients
- 10 oz bag frozen sweet potatoes, cooked <or 1 3/4 cup mashed sweet potatoes>
- 2 eggs
- 1 cup oats <quick or old fashioned>
- 1/4 cup brown sugar, packed
- 1/4 cup maple syrup
- 3 tbsp bourbon <can leave out, if you dislike bourbon>
- 1 tsp vanilla extract
- 1/2 cup almond flour or meal
- 1/2 cup white whole wheat flour <or all purpose flour>
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 cup pecans, chopped
<Optional: add 1/2 cup dried tart cherries>
Instructions
- Preheat oven to 350 degrees.
- In a blender, combine sweet potatoes through vanilla extract. <sweet potato, eggs, oats, sugars, bourbon, and vanilla> Blend well. Set aside.
- In a medium bowl, combine almond flour, whole wheat flour, baking soda, and cinnamon. Stir to combine.
- Pour sweet potato mixture into flour bowl. Stir until combined.
- Stir in pecans. <Add tart cherries here, if using.>
- Cover baking sheet with parchment paper for faster clean up, or you can bake without. Scoop 1/4 cup batter onto cookie sheet. Spread out batter with a spoon into the size cookie you'd like - it will not spread much. They just puff upwards. <12 cookies will be about the size of the palm of your hand> Repeat until your tray is full. Top each cookie with a whole pecan if you want them to look fancy.
- Bake for 14 - 16 minutes for 12 cookies.
- Store on the counter for 2 - 3 days, in the refrigerator for a week, or freeze for 3 months. <I recommend keeping a couple out and freezing the rest right away to keep them fresh. Pop into the microwave for 20 - 30 seconds and enjoy!>
Notes
Other Thoughts
- Hate bourbon?! <I cannot relate.> Feel free to leave it out.
- Although I have not tried it, I have a feeling you can sub quick oats or oat flour for the white whole wheat flour if you need them to be gluten free. You could also use regular white flour if you want.
- You may be able to sub almond butter for the almond flour. I haven't tried it but I think it should work. If you try it, add the almond butter to the blender step.