Ingredients

• 3/4 cup Organic Coconut Sugar
• 3/4 cup Coconut Oil softened
• 1/2 small Sweet Potato cooked and mashed
• 1/4 cup Peach Preserves
• 1 1/2 tsp Almond Extract or vanilla extract
• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Ground Ginger
• 1/8 tsp ground allspice
• 1/8 tsp Sea Salt

Instructions

1. Preheat your oven to 350°F.
2. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, preserves and vanilla extract until thoroughly combined.
3. In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together.
4. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
5. Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
6. Remove from the freezer, slice into 1/2-inch rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
7. Allow to cool on a cooling rack before enjoying!