Vanilla Frosted Cookies
Updated: Jul 18
Makes about 15 cookies
-1 16 ounce white sweet potato (Hannah), baked 1 hour at 415°F
-1/2 cup maple syrup
-4 tablespoons raw cashews, soaked in warm water
-3 tablespoons water
-1 teaspoon pure vanilla extract
-pinch sea salt
-1 1/5 cup almond flour
-1/4 cup coconut flour
-1/4 cup maple syrup
-1 teaspoon cinnamon
-1/2 teaspoon vanilla
-1 tablespoon ground flax seeds
-3 tablespoon water
Your favorite fresh berries
To make the frosting:
-In a blender combine the cooked white sweet potato (skin removed), maple
syrup, cashews, water, vanilla and salt.
-Blend on the highest speed until smooth and creamy.
-Add a little more water if too thick.
For the cookies:
-In a large bowl, mix the flax seeds and the water, then let sit for 10 minutes.
-Add the rest of the ingredients and stir until well blended and dough is formed.
-Preheat oven to 350℉ or 176℃
-Place cookie dough in fridge for 15 minutes to cool
-Then using a small scoop, scoop dough onto a baking sheet lined with parchment paper
-Using back of scoop, press the cookies to form a dip in the middle
-Bake for 12-13 minutes, until edges turn golden
-Let cool, then top with frosting and berries