Sweet Potato Snickerdoodle Cookies

Name: Sweet Potato Snickerdoodle Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1.25 cup almond flour; 6 Tbsp cashew butter; 0.25 cup maple syrup; 0.25 cup coconut sugar; 0.33 cup coconut oil; 1 count egg; 1 scoop Bone Broth Protein; 1 tsp vanilla; 1.75 tsp cinnamon; 1 tsp baking powder; 1 count sweet potato puree; 3 Tbsp pecans

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.

Prep

15 min

Cook

15 min

Temp

175°C

Difficulty

beginner

Servings

Cost

Ingredients

1.25 cup almond flour
6 Tbsp cashew butter
0.25 cup maple syrup
0.25 cup coconut sugar
0.33 cup coconut oil
1 count egg
1 scoop Bone Broth Protein
1 tsp vanilla
1.75 tsp cinnamon
1 tsp baking powder
1 count sweet potato puree
3 Tbsp pecans

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.