- 2 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup softened butter
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups sweet potato puree
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1/2 cup finely chopped nuts, I used pecans
- 1 cup powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 2 tablespoons milk
- Pre-heat oven to 350 degrees F. In a medium sized bowl, mix together the flour, spices, baking soda and salt.
- In a large bowl cream together the butter, granulated sugar and brown sugar. Next, mix in the egg, sweet potato puree, vanilla extract and maple extract.
- In two batches, add the flour mixture to the wet mixture.
- Use a tablespoon scoop to scoop the batter onto a non-stick lined baking sheet. I like to do a heaping tablespoon. You can use your fingers to pat down the batter a bit. Bake cookies for about 13 minutes, until cooked through. Transfer cookies to a cooling rack and let cook before eating.
- Make the glaze while cookies are cooling. Add all ingredients to a medium bowl and whisk until a glaze is formed. Drizzle a small spoonful of glaze over the top of each cookie and sprinkle with about 1/2 teaspoon nuts.
- Cookies can be stored in an airtight container on the counter or in the refrigerator for up to 5 days.
I haven’t made these gluten free or vegan myself, but I’m guessing they can easily be made with gluten free all purpose flour and a flax egg. I did successfully use vegan butter and almond milk for the glaze. I’ll update the recipe as soon as I do make a fully vegan and gluten free version 🙂