Dr Fuhrmans Vegan Sweet Potato Cookies Recipes

ALLERGEN FRIENDLY VEGAN SWEET POTATO COOKIES

Steps:

• Preheat your oven to 375 degrees F, and line a large baking sheet with parchment paper.
• Peel and cube your sweet potato and add them to a pan or pot and cover with water. Bring to a boil and cook until soft, approx 8-10 minutes. Drain and return to the pan and mash with a potato masher.
• Add all the remaining ingredients to the pan with your mashed potato and mix well. The batter will be thick.
• Use a cookie scoop to make your cookies, placing them on your baking tray. Then, gently press each one down with a fork to flatten and shape. Bake for 15-18 minutes, until golden.
• Remove from the oven and let cool a few minutes and enjoy.

DR. FUHRMAN'S VEGAN SWEET POTATO COOKIES

Steps:

• Preheat the oven to 350°F.
• Add ground flax seeds with 1/2 cup water to your power blender container and gently pulse once to combine. Let sit for 2 minutes to form a gel.
• Add white beans, peanut butter, 1 banana, sweet potato, dates, cinnamon, nutmeg and vanilla extract.
• Blend until smooth and creamy. Approximately 30 seconds. Use a tamper if necessary.
• In a large bowl, combine the whole-wheat flour and baking powder and mix thoroughly. Add the blended mixture to this dry mixture and hand mix until flour is totally combined. Stir in apricot slices and thin slices of banana and mix.
• Place parchment paper on a large cookie sheet or coat sheet with a thin layer of cooking spray. Drop batter by spoonfuls onto the sheet and bake for 20 minutes.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes