2/ 3 c sweet potato puree
¼ c all-natural peanut butter
2 large free-range eggs
3 c whole wheat flour (or sub gluten free flour)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat; set aside.
In an electric mixer with paddle attachment (a hand mixer will suffice), beat sweet potato puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 ½ cups flour at low speed, beating just until incorporated. Add an additional ¼ cup at a time until the dough is no longer sticky.
Working on a slightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to ¼-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
Place into oven and bake until the edges are golden brown, about 20-25 minutes. Let cool completely. Sit, stay, snack!
Cookies can be kept at room temperature in an airtight container for a few days, though refrigeration extends shelf life. Freeze extras for future use!
Please give us a call for today’s deli hours as they can vary due to staffing.
Grab and go options are always available until close.
FEDERAL WAY
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2565 S. Gateway Center Place
Federal Way, WA 98003
TACOMA
Monday-Saturday: 8 am - 8 pm
Sunday: 9 am - 7 pm
Please call for current deli counter service hours. Grab and go options available until closing.
2951 S. 38th Street
Tacoma, WA 98409