Shortbread Sweet Potato Cookies

1 cup cashews

1 1/3 cup white or Japanese sweet potato - peeled, steamed until very tender, and mashed

1/2 cup dates - pitted and soaked in 1/2 cup boiling water for 15 min

2 tsp vanilla powder

2 Tbs ground flax seed, made into flax “eggs” (*see below)

2 cups oat flour (ground rolled oats)

1 tsp salt

3/4 tsp cardamom

Optional add ins:

3/4 cup chocolate chips, chopped

1/2 cup pecans, chopped

*1 flax egg = 1 Tbsp. flaxseed meal + 2 Tbsp. spring water. Whisk together and let sit for 5 minutes or until thickened and egg like in consistency.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Add nuts to food processor (fitted with sharp blade) along with 1 Tbs water. Process until a clumpy but somewhat creamy texture is achieved, about 5-10 minutes, scrapping down the sides as needed. Add date syrup, vanilla and sweet potato to processor. Process until smooth and then remove 1/3 cup of this and reserve to frost the cookies later.

Gently stir in oat flour and salt until a homogenous and stiff dough is achieved. Fold in any optional items, such as chocolate chips.

Roll dough into logs (2” wide) between parchment paper and chill overnight or at least a few hours. After dough is chilled, cut into 1/4” slices and place sliced cookies onto lined cookie sheets.

Bake for 20 minutes until the cookies are browned on top.

Cool on a rack and then frost with reserved frosting.