Sweet Potato Snickerdoodle Cookies

Sweet Potato Snickerdoodle Cookies

These Sweet Potato Snickerdoodle Cookies are a soft, pillowy delight. Almond flour and cashew butter provide a rich, gluten-free base. Filled with a sweet potato puree and pecan mixture. Dusted with cinnamon sugar for that classic snickerdoodle taste. A unique twist on a favorite cookie.

Preparation Time: 15 mins

Cooking Time: 15 mins

Rest Time: 15 mins

Cooking Temp: 175°C

Difficulty: beginner

Calories: 160

Best Season:

Estimated Cost: $9

Ingredients:

Serving for:

1

almond flour:

1.25

cup
2

cashew butter:

6

Tbsp
3

maple syrup:

0.25

cup
4

coconut sugar:

0.25

cup
5

coconut oil:

0.33

cup
6

egg:

1

count
7

Bone Broth Protein:

1

scoop
8

vanilla:

1

tsp
9

cinnamon:

1.75

tsp
10

baking powder:

1

tsp
11

sweet potato puree:

1

count
12

pecans:

3

Tbsp

Instructions

1

Mix dough ingredients.

2

Form balls, roll in sugar/cinnamon, flatten.

3

Fill indentation with sweet potato mix.

4

Top with pecan.

5

Bake 350F 11-13 mins.