adapted from recipe by toneitup.com

• 1/2 cup sweet potato puree [1 whole sweet potato roasted in over for 40 minutes]
• 1/2 cup peanut butter
• 1/2 cup agave or honey
• 2 tablespoons GF flour
• 1/4 cup flax meal in 3/4 cup water mixed up together first [egg replacement, so let sit a few minutes to thicken]
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 teaspoon sea salt
• 1 cup cranberries
• 1 cup pecans
• 1/4 cup shredded coconut

1. In a large mixing bowl, mix together the sweet potato puree, peanut butter, agave or honey, and flax-water mixture. Add vanilla, spices, and salt. Add baking soda. Mix together thoroughly. Add cranberries and pecans. Mix again. Drop three tablespoons per cookie on parchment covered cookie tray. The batch should make 12 medium sized cookies.
2. Cook at 350 degrees for 25-30 minutes. Let cool 15 minutes before serving. Keep in a sealed container for storage.