Sweet Potato Spice Cookies

Delicious Canned Yammie Cookies:

Flour Blend:

1 Cups Sorghum Flour

2/3 Cup Millet Flour

1/8  Cup Potato Starch

1/8 Cup Arrowroot Starch

1/2 tsp. Sea Salt

2 Pinch of Cloves

2 tsp. Cinnamon

1 tsp. Ginger

1 ½ tsp. Vanilla Extract (Pure)
1/4 C- Dark Agave or 1/3 Cup Brown Sugar
1/2 C- Honey or Molasses

¾  Cup of Mashed Sweet Potato or Yams (canned) * may substitute 1 Cup pureed carrots, yams, or pumpkin

1/4-Cup Grapeseed Oil  (use smaller amount if reducing fat intake or if you like a dryer cookie)
*1/4 Cup Almond Milk (optional)  If you find that the batter is too thin, you may omit this ingredient.
*1 egg or 2 egg whites (optional)

Optional mix-in’s:  2/3 Cup Chocolate Chips, 2/3 Cup Raisins, 2/3 Cup Almonds, walnuts or pecans. 

Preheat oven to 350 degrees.  Drop cookie batter onto cookie sheet.  Bake for 12-15 minutes until soft but firm.  This recipe will make 24 mini cookies or 12 larger cookies.  Enjoy!

Crunchy Spice Cookies...

I love these cookies.  They have a nice little crunch, because of the grapeseed oil I use.  It also adds a nice golden brown color. 

3 Cups Blanched Almond Flour
1/3 tsp. Salt
1/2 tsp. Baking Soda
1 tsp. Ginger(or 1 tsp. Cinnamon plus 1/2 tsp. ginger)
1/4-1/3 Cup Pure Maple Syrup
1/8 Cup Grapeseed Oil 

Mix dry ingredients together well.  Add in all wet ingredients and mix well to form a dough.  Once mixed, just grab enough for the size cookie you desire and drop it on a greased or parchment paper lined cookie sheet.  No need to form the cookie.  It looks better with the rough edges.  Let bake at 350 degrees for approx. 10 minutes or until edges are golden brown.  Makes 1 doz.  (depending on the size of the cookie you choose).
Enjoy!

Ginger-Lemon Balls

Ginger-Lemon Balls:
2 1/2 Cups Blanched Almond Flour
1/4 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Pure Almond Extract
1/4 Cup Honey
1/2 tsp. Ground Ginger
2 Tbsp. Freshly squeezed Lemon juice
1/8 Cup Canola Oil
In a bowl mix, almond flour, salt, baking soda, and ginger until well blended.  Add almond extract, honey, lemon juice and canola oil in small bowl, mix until well blended, and add to dry mixture.  Mix well until ingredients begin to form a clumpy ball.  Roll into 1" balls and place on parchment lined pan.  Bake at 350 degrees for 7-10 minutes, until slightly golden brown.  Dust with some powdered sugar or the following frosting.
Ginger Frosting:
1 tsp. ground ginger
3 tsp. Honey
2 Tbsp. freshly squeezed lemon juice
1 Cup "Wholesome Sweetners," Powdered Sugar (I use the tapioca base one, because it is corn free).

(add more lemon juice to create a thinner frosting, more like a drizzle.  Follow recipe for a thicker version.)
Mix these ingredients well.  If using the tapioca-based powdered sugar, you must use the back side of a spoon and while mixing, press against the bowl to eliminate the clumps of sugar.  Stir until well blended.  Frost and top with cinnamon and zest of lemon.  Place in freezer or refrigerator for long-term use.