Free Standard Shipping on all US orders!

Dairy-free Sweet Potato Cookies


  • 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


  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed sweet potato, Folona pea milk, coconut oil, and coconut sugar. Mix well.
  3. In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
  5. Fold in the chopped pecans and raisins.
  6. Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes or until the edges are lightly golden brown.
  8. 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

Leave a comment

Please note, comments must be approved before they are published