Sweet Potato Cookies with Folona Pea Milk
Give your taste buds a treat with this tasty treat that everyone can enjoy!
Be amazed at how the natural sweetness of the sweet potato and the creamy texture of folona pea milk come together to make melt-in-your-mouth cookies.
- 2 cups mashed sweet potato
- 1/2 cup Folona pea milk
- 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
- 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.
Nutrition| Servings: 18 cookies Calories per serving: 174 kcal |Total Fat: 7g |Saturated Fat: 3g Cholesterol: 0mg |Sodium: 91mg |Total Carbohydrates: 26g Dietary Fiber: 2g |Total Sugars: 10g| Protein: 20g
Folona pea milk is a plant-based milk alternative that is high in protein and contains essential amino acids. It is a great dairy-free option for those who are lactose intolerant or have a dairy allergy. Sweet potatoes are also a nutritious ingredient that is high in fiber, vitamins, and minerals. These cookies are a healthier alternative to traditional cookies and make a great snack or dessert option.