These cookies were inspired by a cookie my daughter and I had at Watercourse Foods in Denver. They were amazing and so interesting we wanted to try to replicate them. They are both gluten-free and vegan, so they are good for people with a variety of dietary restrictions.
While the original version at Watercourse is more dense and substantial, my husband and I really enjoy this recipe and I think you will too! The yam adds nice color, subtle flavor and at least a little nutritional value, giving this gluten-free cookie a little more complexity.
You can use either yam puree or pumpkin puree in this recipe. We've tried this recipe both ways and enjoyed both versions.