- 1 cup cooked, cubed and cooled Japanese yam
- 3 tablespoons coconut oil, room temperature
- 2 tablespoons coconut cream, refrigerated
- 2 tablespoons creamed raw honey
- 1 1/3 cup unsweetened shredded coconut
- 1/8 teaspoon sea salt
- 2 tablespoons arrowroot or tapioca starch
- 1/2 teaspoon ground cinnamon
In a food processor, process the cooled yam cubes until fluffy and crumbly. Add in the coconut oil, coconut cream and honey and process until a smooth “batter” forms.
Add shredded coconut and sea salt to food processor and pulse until just combined and until a dough forms.
Using your hands, roll 1-inch balls of cookie dough in between your palms and place on parchment-lined cutting board or flat plate. Continue this step until all the dough is used up.
On a small plate, mix together the arrowroot starch and cinnamon for the sugar-free coating (see note). Lightly coat the balls in the powder by gently rolling through the plate, being sure to maintain the integrity of the ball’s roundness. You can gently tap the balls against the plate to tap off excess arrowroot. Just a light dusting will do!
Place cookies back on parchment-lined surface and refrigerate for 1 hour until firm. Store in the refrigerator for up to 1 week. Best served cold.
- Serving Size: 1 cookie