Sweet potatoes, whole grain brown rice flour and oats come together with sweet cinnamon, nutmeg, ginger and coconut sugar to make a tasty snack cookie.
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I cannot begin to explain how excited I am that it’s officially November.
While I’m a summer, sun and hot weather girl at heart, there is something pretty darn special about celebrating all the holidays in November and December.
I love being able to spend time with family and friends, the nostalgia, seeing live performances of The Nutcracker or A Christmas Carol, putting up decorations, and making special once a year treat foods 🙂
It’s like a giant cooking and baking marathon in my family and I love every second of it.
While these cookies aren’t really the kind of cookie or treat that I make to celebrate this time of year, I made them because they are subtly sweet (hello chocolate chips!) and they are made with fall flavors (sweet potato and cinnamon are a match made in heaven).
These snack cookies are perfect for popping in your lunch box (kids or adult), packing in your bag, or snacking on during a hike. They are tasty and just the right amount of satisfying to hold you over until your next meal.
Enjoy these taste-of-fall snack cookies that are rich in nutrients and flavor 🙂
Preheat the oven to 350 degrees fahrenheit and line two sheet pans with parchment paper.
In a large bowl, combine the dry ingredients (brown rice flour to ground ginger). Mix until combined.
In the bowl of a stand mixer or a large bowl, combine the sweet potato, coconut sugar, coconut oil and vanilla. Mix with mixer until combined.
Slowly add the dry mixture to the wet mixture.
Stir the chocolate chips into the dough by hand.
Place 12 tablespoon sized balls of dough on each cookie sheet. Flatten the balls and bake 14-15 minutes.
*use certified gluten free if this is necessary for you (1/4 cup oats is considered low FODMAP. The serving in these cookies is below this amount) **1/2 cup of sweet potato is low FODMAP. The serving in these cookies is below this amount. To cook the sweet potato, cleaned and dried a potato. I then poked holes in it with a fork and covered it with foil. The potato then baked at 400 degrees for about an hour.