Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with silicone mats.
Step 2
Whisk the
Tahini (195 g)
,
Sweet Potato (1)
,
Maple Syrup (120 mL)
,
Ground Cinnamon (5 g)
,
Pumpkin Pie Spice (2 g)
,
Ground Nutmeg (1 g)
, and
Vanilla Extract (5 mL)
together in a large mixing bowl. It will stick to the whisk a bit so use a spoon to scrape it back off.
Step 3
Then switch to a spatula and fold in the
All-Purpose Flour (125 g)
and
Baking Powder (6 g)
just until it disappears and you have a dough. It will be slightly crumbly, so use your clean hands to bring it together into a soft, smooth ball of dough.
Step 4
Use a 1.5-inch cookie scoop to scoop perfect little mounds of the dough onto the lined sheets, with 12 on each sheet. Press each one down with a fork both vertically and horizontally to flatten them out and make those classic cross marks.
Step 5
Bake them for about 10 minutes, until golden and slightly crisp around the edges.
Step 6
Let them cool, then store them in an airtight container to enjoy as you want them! They'll keep for days.
