Ingredients 1 cup mashed cooked sweet potato 3/4 cup coconut sugar 2 large egg 1/2 cup refined coconut oil 2 tsp pure vanilla extract 2 cups blanched almond flour 1 Cup Cassava flour or arrowroot powder 1tsp baking soda 1tsp sea salt 2.5 tsp ground cinnamon 3/4 cup white chocolate chips or dark chocolate ¾ cup raisins

Instructions: Preheat your oven to 350° F and line a large baking sheet with parchment paper. In a large mixer, whisk together the sweet potato, coconut sugar, egg, coconut oil and vanilla extract until very smooth. In a separate bowl, mix together the almond flour, baking soda, salt, and cinnamon. Stir this mixture into the wet, then fold in the chocolate chips. Dough will be very sticky. Place the bowl in the refrigerator to chill for 15 minutes. Use a cookie scoop to form round, even scoops on both cookie sheets. Gently flatten the top of each cookie since they won’t spread much. Bake in the preheated oven for 10-15 minutes. Cookies will be extremely soft right out of the oven so don’t handle them yet. Allow the cookies to cool on the baking sheet for at least 10-15 minutes, then transfer to wire racks to cool completely. Once cooled, serve right away. These cookies are very soft and leftovers are best stored in the refrigerator. They also freeze well - thaw in the refrigerator.

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