I’ll never stop crushing on ginger or cabbage or carrots.…
“Hey, you made sugar cookies!”
This was my fellah’s response after munching on one of these totally scrumpsh Vanilla Cookies. These delicious bites are certainly reminiscent in flavour of sugar cookies, but they aren’t crunchy like a typical sugar cookie. Instead they are wonderfully soft and a wee bit chewy – nomNOMnomalicious.
The dough for these Vanilla Cookies is splendid in that it’s super easy to work with so that you can roll and then cut out all the fun seasonal shapes you like. We thought the mittens were just darling.
Have fun and happy nomming!
Vanilla Cookies (AIP, Paleo)
Serves: 10-12 cookies
- ¼ c. coconut flour
- 2 tbsp. arrowroot flour
- pinch of sea salt
- 3 tbsp. palm shortening, melted
- 2 tbsp. honey
- ¼ c. white sweet potato, peeled, cooked, mashed and cooled (I use the Hannah or Jersey variety.)
- 1 tsp. vanilla
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mix the coconut flour, arrowroot flour and sea salt together in a bowl. Make a well in the center and add the melted palm shortening and honey. Combine with an electric mixer.
- Add the sweet potato and vanilla. Beat until dough is formed -- roughly 30-45 seconds.
- Divide dough in half for ease of rolling.
- Roll first half between two sheets of parchment to ¼ inch. Use a cookie cutter to cut into shapes. Cut one or two at a time. Transfer to prepared baking sheet using a thin spatula.
- Reshape dough into a ball; roll, cut and continue in this manner until all cookie dough is used.
- Bake for 10-12 minutes until golden around edges. Remove from the oven and allow to cool for 10 minutes.
- Remove the cookies to a wire rack and allow them to cool completely.