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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
1 sweet potato, peeled and cubed
1/4 cup Gefen Almond Flour
1/4 cup potato starch or matzah meal
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch kosher salt
1/4 cup Gefen Almond or cashew butter
1 egg
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
1/2 cup Glicks Chocolate Chips
Place sweet potato cubes into a pot of cold water and bring to a boil. Reduce heat and simmer for about 10-15 minutes, or until sweet potato is fork-tender. Drain and place into a mixing bowl. Mash until smooth (if you have extra sweet potato mash, you can use one to one and 1/2 cups here and skip this step).
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Combine almond flour, potato starch, cinnamon, baking soda, baking powder, and salt.
Using a fork, add nut butter to the dry ingredients, cutting it in a little at a time, until all combined.
Add egg, vanilla, and maple syrup. Stir in the cooled sweet potatoes and chocolate chips, mixing until all combined.
Measure out tablespoon-sized portions of dough and place onto baking sheet. Bake for about 15-17 minutes. Remove from oven, and let cool for about five minutes. Move to a cooling rack.
Yield: 24-36 cookies
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