Sweet Potato Cookies with Warm Cinnamon Milk

Ingredients

Sweet Potato Cookies

• 1 1/2 cups all-purpose flour
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 3/4 cup dark brown sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup pureed sweet potato

Warm Cinnamon Milk (makes 1 serving)

• 1 cup milk
• 1 teaspoon honey
• 1 teaspoon cinnamon

Instructions

Sweet Potato Cookies

Preheat the oven to 375 degrees and gather all ingredients and equipment.

Line two baking sheets with parchment paper. In a medium bowl, sift together all-purpose flour, oat flour, baking powder, pumpkin pie spice, and salt.

In a mixer, cream together butter and both sugars until the mix is light and fluffy. Add in the egg and vanilla and blend until just incorporated then add in the sweet potato puree.

Blend in the sifted dry ingredients 1/3 at a time until just incorporated. Refrigerate the cookie mix for at least 30 minutes prior to baking. The dough will be much easier to work with as it is quite sticky.

Once chilled, gather a rounded tablespoon of the mixture and form a ball on the baking sheet, gently press down slightly to form a cookie shape. Separate each cookie by 2 inches on the sheet. Bake for approximately 17-20 minutes. Cookies will be golden brown on the bottoms when done.

Warm Cinnamon Milk

While the cookies are baking, heat 1 cup of milk on the stove over low-medium heat until just warmed. Add in honey and cinnamon and still until honey is dissolved and cinnamon is dispersed throughout milk.