Dairy-free Sweet Potato Cookies
Ingredients:
- 2 cups mashed sweet potato
- 3 scoops Folona pea milk powder
- 1/2 cup hot water
- 1/4 cup coconut oil, melted
- 1/2 cup coconut sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 1/2 cup raisins
Instructions:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed sweet potato, Folona pea milk, coconut oil, and coconut sugar. Mix well.
- In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
- Fold in the chopped pecans and raisins.
- Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Facts:
Serving size: 1 cookie (assuming 36 cookies in total)
Calories: 100-110
Total Fat: 4-6g
Saturated Fat: 2-3g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 70-90mg
Total Carbohydrate: 15-17g
Dietary Fiber: 1-2g
Sugars: 6-8g
Protein: 1-2g
Calories: 100-110
Total Fat: 4-6g
Saturated Fat: 2-3g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 70-90mg
Total Carbohydrate: 15-17g
Dietary Fiber: 1-2g
Sugars: 6-8g
Protein: 1-2g