Fixate Peanut Butter Sweet Potato Cookies

1½ cups mashed cooked sweet potato (approx. 3 small)

½ cup gluten-free all-purpose flour (preferably Bob’s Red Mill® All-Purpose Baking Flour, red label)

¼ cup + 2 Tbsp. coconut sugar

¼ cup all-natural peanut butter

1½ tsp. pumpkin pie spice

1 tsp. pure vanilla extract

½ tsp. xanthan gum

½ tsp. baking powder, gluten-free

1 dash sea salt (or Himalayan salt)

Preheat oven to 375° F.
Line two large baking sheets with parchment paper and lightly coat with spray. Set aside.
Place sweet potato, flour, sugar, peanut butter, pumpkin pie spice, extract, xanthan gum, baking powder, and salt in food processor; process until a smooth batter forms, scraping down sides as needed.
Dollop twelve balls, approximately 2 Tbsp. each, onto each prepared pan. Lightly flatten with back of a fork that has been dipped in water (or coated with spray).
Bake for 14 to 16 minutes, rotating pan after 7 minutes, or until lightly browned. Allow cookies to cool on pan before serving.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍪Cookies

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m