Sweet Potato Pecan Cookies
Sweet Potato Pecan Cookies are sweet and salty with a super soft texture and a slight crunch. They are a healthy plant-based cookie!
Ingredients
- 1 Cup + 2 Tablespoons Oat Flour
- ½ Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ¾ Teaspoon Salt
- ⅛ Teaspoon Nutmeg
- ½ Cup Almond Butter
- ½ Cup + 2 Tablespoons Date Sugar
- ¾ Cup Mashed Sweet Potato
- 1 ½ Teaspoons Ground Flax + 1 Tablespoon Water
- 1 Teaspoon Vanilla
- ¾ Cup Chopped Pecans toasted
Instructions
- Preheat the oven to 350. Line two baking sheets with parchment paper. Make the flax egg: combine the flaxseed and water.
- In a small bowl, mix the oat flour, baking soda, cinnamon, salt, and nutmeg.
- In a medium bowl, combine the almond butter, date sugar, mashed sweet potato, flax egg, and vanilla.
- Add the dry ingredients to the sweet potato mixture and incorporate all the flour into the wet ingredients. Then stir in the pecans.
- Shape into 1-2 tablespoon-sized balls. Bake for 20-25 minutes. Remove from the oven and let cool on a wire rack for 5 minutes. Enjoy!
Nutrition
Calories: 111kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 113mg | Potassium: 153mg | Fiber: 2g | Sugar: 4g | Vitamin A: 676IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg