Cinn-ful Sweet Potato Cookies
Cinn-ful Sweet Potato Cookies is :
dairy free , lacto ovo vegetarian , veganBy Go Dairy Free
sweet potato puree
whole wheat pastry flour
Preheat your oven to 350ºF (175ºC).In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.In a large mixing bowl, mix the oil, sweet potato, sugar, maple syrup, and vanilla until well combined.Slowly incorporate the flour mixture into the wet mixture. The dough will be rather sticky.For best results and better manageability, chill the dough for at least 30 minutes to 1 hour. If using coconut oil, it will firm up particularly well.Drop the dough by the heaping tablespoonful onto baking sheets (ungreased non-stick or lined with non-stick silpats or parchment paper).
Bake for 10 to 14 minutes, or until they no longer look wet, and are just beginning to brown around the edges, or to your desired doneness. (I like them a little softer on the insides, so I bake them for 10 to 12 minutes, depending on the size).
Wine Pairing :
- cream sherry
Cream Sherry, Madeira, and Prosecco are great choices for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.