Instructions

• Preheat oven to 350°F (180°C) and line large baking sheet with parchment paper.
• In small bowl, combine flaxseed with 3 tablespoons cold water. Stir and refrigerate until it thickens into gel to make a “flax egg”.
• In large mixing bowl, beat mashed sweet potato and coconut sugar with electric mixer. Stir in melted coconut oil.
• Add cinnamon, shredded coconut, pumpkin seeds, and chia seeds. Mix until well combined, then stir in flax egg.
• Scoop out about 2 tablespoons dough per cookie. Roll into balls and flatten on tray.
• Bake for 12 to 15 minutes or until edges are lightly golden. Let cool on tray for 5 minutes before transferring to cooling rack.
• Serve or store in airtight container for 4 to 5 days.