2 cups all-purpose flour or whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
1 cup sweet potato puree (can sub pumpkin puree)
1 cup packed brown sugar (can sub coconut sugar for less sweet)
½ cup melted coconut oil or neutral-tasting baking oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350ºF and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
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.
Gradually stir the flour mixture into the sweet potato mixture. The dough will be rather sticky.
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.
Drop the dough by the heaping tablespoonful onto baking sheets about 2 inches apart.
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.
Bake for 10 to 14 minutes, or until the tops take on a golden hue.
Let cool on the baking sheets for 3 minutes before removing the cookies to a wire rack to cool completely.
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.
Notes
Pecan Topper: I like the festive touch of pressing one half pecan into the top of each ball of dough before baking. The pecans toast up nicely.
Flavorful Add-ins: Fold ½ cup to 1 cup of cranberries, raisins, dairy-free chocolate chips, or chopped nuts into the dough after you stir in the dry ingredients.
Cinnamon-Sugar Sprinkle: In a small bowl, whisk together 2 teaspoons sugar and 1 teaspoon ground cinnamon. Sprinkle the mixture atop each ball of dough before baking.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-sweet-potato-cookies