Another new friend shared this lovely recipe in one of my Facebook groups. I tried the cookies, and I enjoyed them so much, I had to ask Tangie to allow me to share this recipe on my blog! Luckily, she said yes! These cookies are so tasty and delicious, and they are egg-free and completely AIP-friendly! The spices in the recipe are my own tweaks. Using the spice amounts called for will yield a nice spicy cookie that I have found I am addicted to! If you don't like quite as much spice in yours, then I would definitely cut back by at least half if not more and adjust to your own tastes. The mix-ins are all completely optional. I tried the original recipe with currants, but different fruits would work very well. I also made my first batch with fermented applesauce for some extra probiotics, and the taste was very good. If you're not following AIP or you're already making reintroductions, feel free to try some nuts or even maybe soy-free, dairy-free chocolate chips! I haven't made those substitutions just yet, but I would love to try them when I've completed my elimination phase. Thanks again, Tangie!
Sweet Potato Cookies
3½ cups cooked, mashed sweet potato
¾ cup applesauce, unsweetened
⅓ cup coconut oil
¼-⅓ cup honey, to taste
2 tsp cinnamon
2 tsp ginger
½ tsp cloves
½ cup raisins or other dried fruit
½ cup coconut flakes or other desired mix-in
Mix all ingredients together thoroughly in a large bowl. Drop in rounded tablespoons onto parchment lined dehydrator tray (or special tray provided by your dehydrator if you have one). Pat down to make a cookie shape (about 2 inches round). These aren't baked, so they would take a different shape in the oven. Make sure they're the size you want, except a little bigger. They'll shrink in the dehydrator. Dehydrate 12-14 hours until still slightly chewy. Don't overdry or the cookie will be hard and overly chewy.
