Gingerbread Cookies

Ingredients

1 medium sweet potato to make 2/3 cup mashed

1/3 cup coconut flour

¼  cup tahini paste

½  teaspoon baking soda

½  teaspoon baking powder

¾  teaspoon cinnamon

¾  teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

2 Tbsp. molasses

Instructions

1. Preheat oven to 350 degrees.  Wash and dry the sweet potato then spear a few times with a knife. Bake 35-45 minutes or until soft. Allow to cool slightly.
2. Scoop out the sweet potato and place into a medium bowl.
3. Add the coconut flour, tahini, baking soda, baking powder, cinnamon, ginger, cloves, salt, and molasses.
4. Stir until well combined. You may need to use your hands to mix, as the dough will become very thick.
5. Mold into 2 ½ ″ diameter cookies that are about ¼ “  thick, or use your favorite holiday cookie cutter and place on a baking sheet.
6. Bake for 10-12 minutes. Enjoy!

Serves 6-8

Inspired by: https://physicalkitchness.com/soft-and-chewy-paleo-gingerbread-cookies/