Sweet Potato Spice Cookies

2 large eggs (or equivalent egg substitute)
½ c. xylitol
2 c. mashed sweet potatoes (approximately 2–3 large sweet potatoes)
½ c. virgin coconut oil (solid at room temperature), or canola oil
¼ c. raw sunflower seeds
½ c. oat bran
2 c. whole wheat flour
2 tsp. baking powder
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cardamom
½ tsp. cloves

Preheat oven to 350 degrees. Peel the sweet potatoes and slice them in 1-inch rounds. Steam them until soft. Mash them with a fork, and set them aside to cool. Beat the eggs, then stir in xylitol, cooled potatoes, and sunflower seeds. Warm the coconut oil just enough so that it mixes easily into the potato mixture. In a separate bowl, combine the dry ingredients. Add dry to wet ingredients, stirring just enough to mix. Drop soup spoonfuls onto a greased cookie sheet. Bake 15 minutes or until done.

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