Vanilla Cookies (AIP, Paleo)

“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.

I really dig the addition of sweet potato to the cookie dough – it speaks to that “sugar cookie” taste without, of course, actually adding any refined sugar at all. And yaaaay for that!

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)

 

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Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Serves: 10-12 cookies

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
2. 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.
3. Add the sweet potato and vanilla. Beat until dough is formed -- roughly 30-45 seconds.
4. Divide dough in half for ease of rolling.
5. 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.
6. Reshape dough into a ball; roll, cut and continue in this manner until all cookie dough is used.
7. Bake for 10-12 minutes until golden around edges. Remove from the oven and allow to cool for 10 minutes.
8. Remove the cookies to a wire rack and allow them to cool completely.

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