Sweet, Sweet Potato Cookies

Fluffy and creamy with whole spelt flour and oatmeal!

1 ½ cup whole grain spelt flour

1 cup sugar

½ cup oatmeal

3 tbs water or milk

½ coconut oil

1/8 tsp cloves

1/16 tsp nutmeg

½ tsp cinnamon

½ tsp egg replacer

½ large sweet potato (3/4 cup)

1 tsp baking powder and soda

½ tsp vanilla

sprinkle salt

1. Cut the sweet potato into ¾ inch slices and place on an aluminum foil covered cookie sheet. Bake at 400 for 30 minutes. Then let cool for 15 minutes.

2. In a large bowl mix sugar, flour, oatmeal, cloves, cinnamon, nutmeg, salt, egg replacer, baking powder and baking soda.

3. In a blender first put in ½ cup coconut oil, then cut up 3/4 cup of sweet potato (sweet potato will be warm) and put on top of coconut oil, then add 3 Tbsp of water or milk to the mixture. Blend until smooth.

4. Pre-heat oven to 350 F.

5. Mix the blended mixture into the bowl of dry ingredients until combined. Try not to over mix.

6. Oil and flour a cookie sheet and place heaping tablespoons of dough about an inch apart. The cookies should not spread out much.

7. Bake at 350 for 6-8 minutes, until they start to brown.

This recipe works equally well with pumpkin. Originally I made it with pumpkin, but one day I wanted to make cookies and had no pumpkin, so my roommate said “Well, we have sweet potato.” I love the mild sweet potato flavor and may never go back to pumpkin!