Ingredients

• 1 cup Brown Rice Flour
• 1/2 cup Tapioca Flour
• 1 Tbsp Flaxseed Meal
• 1 tsp Baking Powder
• 3/4 cup Brown Sugar
• 1/4 tsp Nutmeg and All Spice(or Cinnamon)
• 1/4 cup Canola Oil
• 2 Tbsp Vanilla Extract
• 1-1/2 to 1-3/4 cup Sweet Potato (approx.)

Instructions

1. Start by baking the sweet potato at 350°F for approximately 40 mins. The sweet potato should be soft and the skin should be loose and easy to peel off.
2. Preheat oven to 375°F.
   
   
   
   Mix the following in a bowl:
   
   
   
   Rice flour, tapioca starch and baking powder. Once mixed, add in and mix flaxseed meal, brown sugar, nutmeg and all spice. Next, add in the oil and vanilla, stir well and slowly mix in the baked and peeled sweet potato*.
3. Next, line a cookie sheet with parchment paper and scoop the dough onto the cookie sheet. Roll each piece of dough into a bowl with your hands and press down onto the ball with a fork (similar to peanut butter cookies).
   
   
   
   Bake for 10-12 mins, until lightly golden.
   
   
   
   Makes 22 cookies.