Sweet Potato Spice Cookies

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 300 degrees

Step 2

Sift all dry ingredients in medium bowl (first nine ingredients). Set aside.

Step 3

In a blender, add sweet potato, almond butter and medjool dates and blend until well blended. Add dry ingredients and mix completely.

Step 4

Strain a can of chickpeas, with the liquid (aquafaba) being strained into its own bowl. Whip the aquafaba until it's thick; this can take as long as 10 minutes. Fold into cookie mixture.

Step 5

Using a teaspoon, scoop onto cookie sheets. Bake for 12-15 minutes. Remove from cookie sheet and place on cooling rack.

Step 6

Store them in the refrigerator. I like them when they are not so cold, so I take out a couple of cookies and let them sit for about a half hour before I eat them with my tea.