Okay, want to know the coolest thing about these cookies? They are made using mashed sweet potato! It adds both a creamy texture (so no eggs needed) and a slight sweetness to these crisp, "butter-y" cookies! I used one of my favorite hazelnut chocolate spreads (Amedei Tuscany), it's a little price-y but TOTALLY worth it!
1/3 cup sweet potato puree
3/4 cup coconut oil
1/4 cup dairy free chocolate hazelnut spread
1 teaspoon vanilla extract
3/4 cup hazelnut meal tract
1 3/4 gluten free flour blend, such as King Arthur
3/4 cup hazelnut meal
1/4 teaspoon salt
Method of preparation:
In the bowl of a stand mixer fitted with a paddle attachment, cream the sweet potato, coconut oil, hazelnut spread and vanilla until smooth, about 2 minutes.
Whisk together the hazelnut meal, gluten free flour blend, and salt. Pour into the sweet potato puree mixture and mix on low speed until combined.
Pour the dough out onto a piece of parchment paper and roll into a log roughly 2-inches in diameter. Sprinkle a few tablespoons of hazelnut meal on the parchment and roll the cookie dough log back and forth to coat the outside with a thin layer of hazelnuts.
Refrigerate until firm, about 1 hour.
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
Cut the chilled cookies in 1/2-inch-thick discs and place roughly 2-inches apart on the baking sheets.
Bake until the edges are lightly golden, rotating halfway through, 15 to 20 minutes.
Cool for 5 minutes on the sheet trays before transferring to a cooling rack to cool completely.
Drizzle with hazelnut spread if desired. Store in an airtight container.