Sweet Potato Cookies – Makes about 18
Ingredients:
- 1 cup cooked sweet potato or squash
- 1/2 cup butter, softened
- 3/4 cup organic date sugar (puréed dates) or fruit purée
- 1 egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon powdered cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 cups bulgur flour ( I used teff flour)
- 1/2 cup raisins
- 1/2 cup crispy pecans chopped
Step By Step:
Place all ingredients except pecans and raisins in a food processor and process until well blended. Transfer to a bowl and fold in raisins and nuts. Form into Walnut sized ball and place on buttered cookie sheets. Bake at 325 degrees for about 20 minutes. After 5 minutes in the oven press cookie down with a fork. Let cool completely before removing to an air tight container for storage. Store in refrigerator.
