Ingredients:

• 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

Instructions:

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.