Ingredients
1/2 baked purple sweet potato
- • 1 tbsp tahini @seedsofcollaboration
• 1 tbsp date syrup
- • 2 tbsp almond milk
- • 3 tbsp oat flour
- • 1/4 tsp baking soda
- * 1/4 tsp baking powder
- cheesecake filling:
• 2 tbsp vegan cream cheese
- • 1 tsp granulated sweetener
Directions
in a bowl, peel and mash the sweet potato
add in the rest of the cookie ingredients and mix until a dough forms
split the dough in half and flatten to form two cookies
in a small bowl, mix together the filling ingredients
-spread the filling on to the middle of one cookie and press the other cookie on top
bake at 350F for 25 minutes
Recipe Note
Recipe by @loving.plants on instagram
Tags: Gluten Free, Keto, main, Vegan, Whole30
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