Vegan Sweet Potato Cookies

Ingredients

• 2 cups all-purpose flour or whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sweet potato puree (can sub pumpkin puree)
• 1 cup packed brown sugar (can sub coconut sugar for less sweet)
• 1/2 cup melted coconut oil or neutral-tasting baking oil
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions

1. 1

   Preheat your oven to 350ºF and line baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. 3

   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.

4. 4

   Gradually stir the flour mixture into the sweet potato mixture. The dough will be rather sticky.

5. 5

   If time permits, refrigerate the dough for 1 hour to make it a bit more manageable. If using coconut oil, it will firm up quite well.

6. 6

   Drop the dough by the heaping tablespoonful onto baking sheets about 2 inches apart.

7. 7

   In a small bowl, whisk together the remaining 2 teaspoons sugar and remaining 1 teaspoon cinnamon. Evenly sprinkle the mixture on the cookie dough tops.

8. 8

   Bake for 10 to 14 minutes, or until the tops take on a golden hue.

9. 9

   Let cool on the baking sheets for 3 minutes before removing the cookies to a wire rack to cool completely.

10. 10

    Store in an airtight container at room temperature for up to 1 week, or put the cookies in plastic freezer bags and freeze to enjoy later.