Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, combine the mashed sweet potato and almond butter until smooth.
- Add the honey and vanilla extract, mixing until combined.
- Sprinkle in the flour and baking soda, folding gently into the mixture.
- Scoop the dough onto an un-greased baking sheet, about 2 tablespoons for each cookie.
- Bake for 15 minutes or until lightly browned on the edges.
- Let cool for 10 minutes before enjoying.
- Store any leftovers in an airtight container.
Notes
- Storage: Keep your cookies in an airtight container at room temperature for up to five days to maintain their freshness.
- Freezing: Yes, you can freeze these cookies! Place them in a single layer on a baking sheet until frozen, then transfer to an airtight bag for up to three months.
- Pairing: These cookies pair beautifully with a cup of hot coffee or a warm glass of milk.
- Variations: Want to switch things up? Try adding a sprinkle of cinnamon or chopped pecans.
- Don’t Skip the Cooling: Allowing the cookies to cool on the baking sheet is essential.