You Don't Need A Reason To Make These Gluten-Free Autumn Cookies
Imagine this: biting into a super soft cookie bursting with fall flavors. It’s slightly sweet, has a touch of warming spices, and is so good you find yourself going back for seconds.
The best part? It’s good for you! It’s vegan. It’s gluten-free. It doesn’t contain any refined sugars. But—and now here’s the best part—it does have both a fruit (bananas) and a vegetable (sweet potato).
It’s a cookie recipe that you don’t have to feel guilty about eating yourself, or feeding it to your kiddos. Try them out today for a healthy cookie recipe the whole family will love!
Autumn Spice Cookies
Makes approximately 2 dozen cookies
For the cookies:
- 3 medium sized organic sweet potatoes
- 2 large organic bananas
- 1/4 cup pure organic maple syrup
- 1/2 cup coconut milk
- 1 cup gluten-free quick cooking oats
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon sea salt
For the icing:
This is optional—the cookies taste great with or without the icing!
- 1/4 cup organic, virgin coconut oil
- 1-2 Tablespoons pure organic maple syrup (depending on how sweet you want your icing)
- 1-2 Tablespoons coconut flour (depending on how thick you want your icing)
- For the cookies: Preheat oven to 350 degrees Fahrenheit. Peel and cut sweet potatoes into large chunks and place them into a medium sized sauce pan.
- Cover with water and place over high heat.
- Bring to a boil and cook the potatoes until they soften—you want to be able to easily insert a fork into them. This takes approximately 7 to 10 minutes.
- While the potatoes are cooking, place your oats into a Vitamix (or a high speed blender or food processor) and process until it turns to flour. Add the oat flour and other dry ingredients to a medium sized mixing bowl and stir to combine.
- Add the bananas and cooked sweet potatoes to a separate medium sized mixing bowl and using either a potato masher or immersion blender, mash until they are smooth and there are no clumps.
- Add the maple syrup and coconut milk to the banana and sweet potato bowl and stir to combine.
- Slowly add the wet ingredients to the dry ingredients, stirring to combine. The mixture will be thick.
- Take a small amount of the mixture, about 1/8 of a cup, into your hands and roll into a ball. Flatten out and place on a greased, or lined, cookie sheet. Continue this process until all of the dough is used. (Note: they will not expand too much.)
- Cook until golden brown, approximately 10 minutes. Store in a sealed container in the refrigerator.For the icing: Combine all ingredients into a small bowl and stir with a fork, or a small whisk, to combine.
- Spread icing over cookies once they have completely cooled off. Store in a sealed container in the refrigerator.
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