SWEET POTATO TAHINI COOKIES

Ingredients

3/4 cup tahini paste

1/2 cup mashed sweet potato

1/2 cup maple syrup

2 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp nutmeg

1 tsp vanilla extract

1 cup all purpose flour (I used gluten free)

1 1/2 tsp baking powder

Directions

1.      Preheat oven to 350F and line 2 baking sheets with parchment paper.

2.      Whisk the tahini, mashed sweet potato, maple syrup, cinnamon, pumpkin spice, nutmeg and vanilla together in a large mixing bowl.

3.      Fold in the flour and baking powder until it disappears and you have a soft and smooth ball of dough.

4.      Drop little mounds of the dough onto baking sheets, pressing each one down with a fork to flatten them out.

5.      Bake them for about 15 minutes, until golden and slightly crisp around the edges. Let them cool, then store them in an airtight container.