Soft & Chewy Paleo Gingerbread Cookies

• Vegetarian
• Gluten free

• Produce

  • 3/4 tsp Ginger, ground
  • 1 Sweet potato, medium

• Condiments

  • 2 tbsp Molasses
  • 1/4 cup Tahini paste

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/3 cup Coconut flour
  • 1/2 tsp Salt

Found on physicalkitchness.com

Description

Ingredients

• 1 medium sweet potato
• ⅓ 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 tablespoons molasses

Directions

• Preheat oven to 350 degrees.
• Wash and dry the sweet potato then spear a few times with a knife. Microwave on high for 5-6 minutes, or until soft.
• Scoop the inside out of the sweet potato and into a medium bowl.
• Add the coconut flour, tahini, baking soda, baking powder, cinnamon, ginger, cloves, salt, and molasses.
• Stir until well combined. You may need to use your hands to mix, as the dough will become very thick.
• Mold into 2½ diameter cookies that are about ¼ thick, and place on a baking sheet.
• Bake for 10-12 minutes.