You should be able to poke them through easily … Sweet potato puree and pumpkin puree (canned and fresh cooked) can vary in moisture levels. To jazz up these vegan sweet potato cookies, you may add 1/3 cup of any of the following fill ins: Use very ripe bananas with brown spotted skins. They are delicious!! (I grind brown rice and oats in my blender to make the flour. I was looking at another one of your pins- with holiday inspired cookies. Thanks for the feedback! Drop the dough by the heaping tablespoonful onto baking sheets about 2 inches apart. I freeze cookie dough quite often without ill effect. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. You can substitute coconut sugar or another granulated sugar, but it will alter the intended taste. Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. They should turn out more soft and chewy. What a fun idea – like sweet potato casserole cookies! Coconut flour is extremely dry, so a lot of extra moisture is needed. In a small to medium bowl, stir together the almond flour, coconut sugar, pumpkin pie spice, baking soda, and optional salt. For banana free, you may sub the mashed banana with 1/2 cup of unsweetened apple sauce. It produces tender, pillowy morsels with a rich infusion of pumpkin, warm hints of maple syrup, and the perfect accent of cinnamon and nutmeg. Let cool on the baking sheets for 3 minutes before removing the cookies to a wire rack to cool completely. Your email address will not be published. . Half white / half white-wheat would work a little better. They will be delicious either way, but the texture might turn out just a little different from my pictures. I’m a bit disappointed , Pingback: 6 Dairy-Free Hacks on Your Favorite Classic Desserts - The Warm Up, Hi Alisa, I made these GF and they were amazing. *Nutritional information is an estimate, calculated using online tools and does not incude optional ingredients, unless otherwise indicated.. Now, using a cookie scoop or tablespoon, scoop your batter onto a prepared baking tray. Add to a parchment-lined baking sheet. Or you may purchase them in the health food section of most grocery stores. Read More About Me…. Add the sweet potatoes. Good luck! We only promote products we use and love. I also cut the sugar in half. Add the sweet potato and HALF of the water, stirring until completely blended. Thanks for this tasty healthy cookie recipe Rosa. You can use other common baking oils like non-GMO canola oil or safflower oil. Leftover sweet potato cookies keep at room temperature for 1-2 days, or refrigerate for 3-4 days. Pingback: Recipe: Ginger-Cinnamon Sweet Potato Cookies. I was really excited to make those cookies but found them waaaaay to sweet even though i reduced the coconutsugar almost by half and only used one tbsp maple syrup. If you purchase using these links, we may earn a small commission at no additional cost to you. It was starting to feel like all the cookie ideas I saw this year are close variations on existing classics, or just recycled recipes. Both recipes are unique, delicious, and perfect for holiday cookie exchanges. High moisture can also cause the dough to be stickier. Also, are these more crispy or more soft and chewy? Does anyone happen to know the nutritional information on these cookies. Like actually amazing, and sans dairy. Bananas are in so many things which is why I recently came out with a ‘no-banana’ smoothie! Peel and cube your sweet potato and add them to a pan or pot and cover with water. Hi Sophia, I haven’t frozen the dough myself to test this, but I don’t see why not. Anyways- sorry for the confusion!! Learn how your comment data is processed. https://mywholefoodlife.com/2015/02/03/sweet-potato-cookies FUHRMAN VEGAN SWEET POTATO COOKIES RECIPE. For more awesome ways to use this versatile vegetable, check out this collection of healthy sweet potato recipes. I substituted 1 1/2 Cup Brown Rice Flour-1/2 cup Oats for the 2 Cups of Flour. – Luv Cooks | Love people with tasty food. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! Peel and dice the sweet potatoes and transfer them to a saucepan. NOTE: The batter will be very thick, but just keep mixing until combined. Mine didn’t turn out as pretty as yours and I needed to flatten them as they baked but-YUMMMMMM!!!!!!!!! In a large mixing bowl, mix the sweet potato, brown sugar, oil, maple syrup, and vanilla with a hand mixer or whisk until well combined. Thanks! Is it because of sweet potato? I’m not sure what other cookies you are referring to. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. The cookies will also be very different in taste and texture. Thanks! Just made these and they are so yummy! If you’re not avoiding gluten you may sub both of the flours with all purpose whole wheat flour with similar results. For best results, measure the sweet potato after mashing and weigh the flour if you have a kitchen scale. If you tried this recipe, please let me know about it in the comments below. Although I haven’t tried it this way, I do believe it would work well. It doesn’t affect the flavor much at all, and still adds richness and tenderness. You can bake them, fry them, roast them, enjoy them as jacket potatoes with as many elaborate fillings as you can think of, you can make sweet potato fries, you can blend them into soups. (photo 10). I’m sorry. Only 6 ingredients required , gluten-free & oil-free. Preheat oven to 375° and line two large baking sheets with parchment paper. Thank you for the recipe! All of those variations are included with the recipe below. If you do trial, and have a moment, I would love to know what blend you use and how it works for you! That’s great! Made these cookies for my 8 month old daughter and she loves them!! It provides moisture without greasiness and flavor without too much sweetness. To replace the banana in this recipe, I would suggest 1/2 cup of unsweetened applesauce. In a medium bowl, add mashed sweet potato, maple syrup, coconut oil and vanilla. I also added a little nutmeg and ginger to the dry ingredients. Enjoy them warm, or cooled completely to room temperature. Required fields are marked *. Add in the flax-egg, vanilla, and maple syrup. (photos 3-4), Once smooth, add all remaining ingredients to the same pan.