RECIPE
9 INGREDIENTS6 STEPS30MIN

Sweet Potato Tahini Cookies

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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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These soft and warmly spiced vegan cookies make a perfect healthy snack or dessert with no refined sugar!

30MIN

Total Cooking Time

9

Ingredients
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
3/4 cup
Tahini
1
Large Sweet Potato , cooked, mashed
about 1/2 cup
1/2 Tbsp
Ground Cinnamon
1 tsp
Pumpkin Pie Spice
1/2 tsp
Ground Nutmeg
1/2 Tbsp
Baking Powder
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Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C) and line two sheet trays with silicone mats.
Step 2
Whisk the Tahini (3/4 cup) , Sweet Potato (1) , Maple Syrup (1/2 cup) , Ground Cinnamon (1/2 Tbsp) , Pumpkin Pie Spice (1 tsp) , Ground Nutmeg (1/2 tsp) , and Vanilla Extract (1 tsp) 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 (1 cup) and Baking Powder (1/2 Tbsp) 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.

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