Autumn Cookies

Make These Gluten-Free Autumn Cookies!

BY ANDREA HOOD

Imagine this: biting into a super soft cookie bursting with fall flavors. It’s slightly sweet, has a touch of warming spices, and is so good you find yourself going back for seconds.

The best part? It’s good for you!

It’s vegan.
It’s gluten-free.
It doesn’t contain any refined sugars.

But—and now here’s the best part—it does have both a fruit (bananas) and a vegetable (sweet potato).

It’s a cookie recipe that you don’t have to feel guilty about eating yourself, or feeding it to your kiddos. Try them out today for a healthy cookie recipe the whole family will love!

Autumn Spice CookiesMakes approximately 2 dozen cookies

Ingredients

For the cookies:

• 3 medium sized organic sweet potatoes
• 2 large organic bananas
• 1/4 cup pure organic maple syrup
• 1/2 cup coconut milk
• 1 cup gluten-free quick cooking oats
• 1 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon sea salt

For the icing:

This is optional—the cookies taste great with or without the icing!

• 1/4 cup organic, virgin coconut oil
• 1-2 Tablespoons pure organic maple syrup (depending on how sweet you want your icing)
• 1-2 Tablespoons coconut flour (depending on how thick you want your icing)

Preparation

For the cookies:

Preheat oven to 350 degrees Fahrenheit. Peel and cut sweet potatoes into large chunks and place them into a medium sized sauce pan.
Cover with water and place over high heat.

Bring to a boil and cook the potatoes until they soften—you want to be able to easily insert a fork into them. This takes approximately 7 to 10 minutes.

While the potatoes are cooking, place your oats into a Vitamix (or a high speed blender or food processor) and process until it turns to flour. Add the oat flour and other dry ingredients to a medium sized mixing bowl and stir to combine.

Add the bananas and cooked sweet potatoes to a separate medium sized mixing bowl and using either a potato masher or immersion blender, mash until they are smooth and there are no clumps.

Add the maple syrup and coconut milk to the banana and sweet potato bowl and stir to combine.

Slowly add the wet ingredients to the dry ingredients, stirring to combine. The mixture will be thick.

Take a small amount of the mixture, about 1/8 of a cup, into your hands and roll into a ball. Flatten out and place on a greased, or lined, cookie sheet. Continue this process until all of the dough is used. (Note: they will not expand too much.)

Cook until golden brown, approximately 10 minutes.

Store in a sealed container in the refrigerator.

For the icing:

Combine all ingredients into a small bowl and stir with a fork, or a small whisk, to combine.

Spread icing over cookies once they have completely cooled off. Store in a sealed container in the refrigerator.