• ½ C canola oil
  • ½ C fruit puree mix (pear, apricot, cherry)
  • Dash of salt
  • 1 C sweet potato flour
  • ¾ tsp. sweet potato baking powder


  1. Mix the wet ingredients and then add the dry to make a “drop cookie” stiff dough.
  2. Drop small spoonfuls of dough on a greased nonstick baking sheet.
  3. Bake at 350 degrees Fahrenheit for 20-25 minutes.

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