Blend the three wet ingredients together, then add the dry ingredients. Mix to get a soft dough similar in texture to peanut-butter or chocolate chip cookie dough.
Then scoop by forkfuls onto a cookie sheet, flattening with the back of a fork so they end up looking something like peanut butter cookies.
Bake for about 20 minutes at about 350 °F until slightly browned on the edges.
Notes
For the sweet potato, Hilary rarely measures so she cubes a sweet potato and boils for about 15-20 min til very soft, then mashes into oblivion.
Cooking time is approximate; bake until cookies are slightly browned on the edges.
Substitutions
Other sweeteners, such as maple syrup or honey, could substitute for the rice syrup.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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