Ingredients:
- 1/2 cup yacon powder (yacon is a South American root vegetable; powder is available at natural foods and Latino grocery stores and online)
- 1/2 cup organic vegetable shortening (or butter)
- 1 organic Omega-3 egg
- 2 teaspoons stevia
- 1/2 cup pureed yam
- 3 1/4 cups gluten-free flour mixture, plus extra for flouring
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum (available in natural foods stores and online)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon ginger powder
- 1/2 teaspoon ground cloves
- 1/4 cup water
- 1/2 cup dark agave nectar (available in natural foods and Mexican grocery stores and online)
- oil spray for greasing pan
Directions:
- In a large stand-up mixer bowl combine yacon and shortening, blend until creamy. Add egg, stevia and yam to the mixture and blend until smooth.
- Sift together 3 1/4 cups flour, baking soda, xanthan gum, salt, cinnamon, nutmeg, ginger and cloves. Slowly add sifted ingredients to mixer and blend. Slowly add water and agave, blend for 2 minutes.
- Place mixture in clean bowl, cover with plastic wrap and refrigerate for 2 hours.
- When dough is thoroughly chilled, preheat oven to 350 degrees.
- Cover a clean surface with wax paper sprinkled with gluten-free flour. Make softball-size balls of dough and place onto floured wax paper. Cover dough with another sheet of wax paper and roll out to a thickness of 1/8 inch.
- Dip cookie cutters into flour to aid against sticking. Cut out cookies and place on a greased cookie sheet. Decorate with raisins. Bake in preheated oven for 11 minutes.
- Don’t overbake. Cool on a wire rack.
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