These little delights are not really cookies per se (they are more of a softish kumera ball), but they are a delicious little snack and look equally appetising ass their sugar and butter filled lookalike. I started making them for Finn when he was around one and we had introduced almonds and egg but I’m sure you could substitute the almond butter for coconut or sunflower seed butter if nuts are an issue. If you don’t have coconut flour handy, another gluten free flour such as quinoa flour may also work but you would have to use more of it.
Gluten, dairy, refined sugar free, paleo.
1 cup of cooked mashed kumara (sweet potato)
2 Tbs almond butter
2 Tbs almond meal
2 Tbs coconut flour
1/4 tsp cinnamon
Sweetener such as honey, pure maple syrup or rice syrup (optional – they don’t really need it, but if you are used to sugar then you may wish to add a teaspoon the first time you make them)
Preheat oven to 180 degrees
1. Mix ingredients in a bowl
2. Roll into balls and place on a baking tray lined with baking paper
3 . Cook for around 12 minutes or until the bottom of the cookies are starting to go golden
That’s it. Easy peasy.
Most delish while slightly warm but they keep and freeze well.
x Aunty Bee