Sweet Potato Breakfast Cookies (vegan, paleo

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 Dates
  • 1 tsp Ginger
  • 1/2 cup Sweet potato, roasted

• Refrigerated

  • 2 Chia eggs

• Condiments

  • 3 tbsp Maple syrup
  • 1/2 cup Tahini

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 Cashews

Found on curlsnchard.com

Ingredients

• ½ cup tahini
• ½ cup mashed, roasted sweet potato
• 3 tbsp maple syrup
• 4 dates (soaked)*
• 2 chia eggs**
• ½ tsp vanilla (I use ground up bourbon vanilla)
• ½ tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• ½ tsp salt
• chopped cashews (or other nuts of your choice)

Directions

• Preheat the oven to 175°C/350°F.
• In a bowl, mix everything except from the chopped nuts together.
• Once well combined, add in the nuts.
• Spoon dough onto a lined baking tray (I made 10 large breakfast cookies).
• Bake for 10-15 minutes, until lightly browned.
• Let cool down for a few minutes before lifting them off the tray.