Sweet potato cookies with cassave flour
User Reviews
4
3 reviews
Good
-
Cook Time
1 hr
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Total Time
1 hr
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Servings
6 cookies
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Calories
51 kcal
-
Course
Breakfast, Baked Goods
Sweet potato cookies with cassave flour
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These cookies are a just a bit crispy on the outside and and soft and slightly chewy in the middle. They combine the soft taste of sweet potatoes with the more grainy texture of cassave flour. With coconut flower sugar and just a little bit of coconut oil. With the warm, comforting notes of cinnamon and vanilla.
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Ingredients
- ½ cup sweet potato roasted/cooked and mashed
- ¼ cup cassava flour not tapioca!
- 2 tablespoons coconut flower sugar
- ½ tablespoons coconut oil
- 1 tsp baking powder corn and aluminum free
- 1 tsp cinnamon
- 1 tsp vanilla powder or paste, or extract, Bourbon variety
- sea salt to taste, leave out for MM, Celtic variety
Instructions
- Preheat the oven at 390F or 200C.
- Place the potatoes in an oven dish and roast in their skin for 35 to 45 minutes, depending on their size. Test if they are soft with a fork. You wil probably need 2 smaller or 1 large potato.
- Let the potatoes cool. Then peel the skin of and mash. This can be done with a fork.
- Mix the cassave flour with the sugar, the baking powder, the cinnamon and the vanilla
- Mix the mashed potatoes and the flour.
- Melt the coconut oil and add.
- Make a ball of dough (by hand). If its very soft: set aside in the fridge.
- Turn the oven back on (if needed). Prepare a baking tray and line it with baking paper.
- Make six smaller balls by hand. Flatten them. If needed you can wet your hands (just a little bit!) to smooth the edges.
- Bake for 18 minutes. Let cool a bit. The cookies can be eaten lukewarm or cold.
Equipments used:
Nutrition Information
Show Details
Calories
51kcal
(3%)
Nutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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