Camote (Sweet Potato) Cookies

Servings: about 36
Preparation Time: 30 minutes

Ingredients:

• 1 cup sweet potato (boiled and mashed)
• 1/2 cup coconut oil
• 1/2 cup honey
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 cup almond flour*
• 1 1/2 cup spelt flour
• 1/3 cup nuts (optional, I used sunflower seeds)

Directions:

Preheat oven to 325 degrees F.

Mix sweet potato, oil, honey, and egg in a bowl.

Add in all the dry ingredients: salt, cloves, cinnamon, baking soda, almond and spelt flours, and mix well. Fold in nuts.

Drop batter by tablespoonfuls onto a prepared cookie sheet and bake for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork.

Let cool and enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe and photo submitted by Emmardy, Maria Stein, OH.

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These make an excellent addition to a Thanksgiving gift basket or a great desert for a Thanksgiving or Christmas meal.

Holiday White Chocolate Coconut Bars

Servings: 20 chocolate bars or 100 chocolate pieces
Preparation Time: 30 minutes total

Ingredients:

• 1 cup peanut or almond butter
• 1/2 cup raw honey
• 1/2 cup unrefined coconut oil
• 1 1/2 cups dry oats (not instant)
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1/2 to 1 cup dried cranberries
• 1 1/2 cups white chocolate chips
• 1 tablespoon vanilla extract

Directions:

Melt nut butter, honey, and coconut oil over medium-low heat. Once melted, remove from heat and add the rest of the ingredients.

Stir to combine until chocolate is fully melted. Coconut oil or parchment line the bottom of a 9 x 13-inch pan. Pour mixture into pan and cool in the fridge until solid.

When the mixture is set, cut into bars or bites and enjoy! Store in the fridge, as they will soften on the counter.

Recipe and photo submitted by Tamara, Spring, TX.

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Coconut Oil, Espresso Oatmeal Cookies

Servings: 22–25
Preparation Time: 5 minutes

Ingredients:

• 1 1/4 cups certified gluten-free rolled oats
• 1/2 cup oat flour
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 2 teaspoons instant espresso powder
• 1/2 cup coconut oil, at room temperature
• 1 cup brown sugar
• 1 egg, (large)
• 1 teaspoon pure Mexican vanilla extract
• 1 cup unsweetened, finely shredded coconut
• 1/2 cup finely chopped dark chocolate
• 1/2 cup finely chopped pecans

Directions:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large mixing bowl, combine the oats, flours, baking powder, baking soda, salt, cinnamon, and espresso powder.

In a separate mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar until creamy. Add the egg and beat until just incorporated. Add the vanilla and beat again.

Working in two batches, add the dry ingredients to the wet ingredients until a dough forms. Fold in the coconut, chocolate, and pecans.

Using a cookie dough scooper, scoop the dough by 1 teaspoonful into your hand, roll the dough into a small ball, and place on the prepared baking sheets.

Bake for 10–13 minutes or until the cookies are lightly golden on the edges. Let them cool for 3–5 minutes on the baking sheet, then move to a wire rack to cool completely

Recipe and photo submitted by Chelsy, Houston, TX.

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