Gluten Free, Vegan Sweet Potato and Pecan Shortbread Cookies

In a medium bowl, combine flour, salt, and spices. Stir together and set aside.

In the bowl of an electric mixer, beat the coconut oil on medium speed until it is smooth, about 2-3 minutes. Add in sugars and beat together to combine. Scrape down bowl. Add in maple extract, sweet potato and bourbon. Mix on medium low speed until well combined, 1-2 minutes. Scrape down bowl. Turn mixer to lowest speed. Pour in the flour mixture. Continue to mix until nearly all flour is incorporated, then add the chopped pecans. Divide dough in half. Turn out each half onto plastic wrap. Form into a log shape, about 3 inches in diameter and wrap in plastic. Refrigerate for 2 hours or overnight.

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

After refrigeration, set dough on counter at room temperature for about 15 minutes. During this time, sprinkle coarse sugar on a plate or baking sheet. Roll each log in the sugar completely coating the outside. Press it in a bit with your hands if you need to. Then use a sharp knife to cut the logs into slices about ¼-1/2" thick. Place onto prepared cookie sheet. You do not need to leave much space because they will not spread. Sprinkle the tops of each cookie with a generous amount of sea salt.

Bake in preheated oven for 15 minutes. Remove from oven and leave on the cookie sheet an additional 15 minutes. Then place the cooled cookies back into the oven for another 5 minutes. This makes them nice and crunchy on the outside.