My Vegan Sweet Potato cookies were one of my most popular recipes of 2019. I decided to kick off the new year and revamp this recipe using ‘Ube’ (purple yams). The recipe steps are the exact same as listed in the original recipe, but simply swapped out the main ingredient to make delicious Gluten Free Ube Cookies.
Now, you might be wondering why the cookies are green and not purple. There is a funny story behind that and it ironically ties all of my allergy and baking stories together. So, Kris and I made pureed ube sweet potato pouches for Emory last week. As a way to add a bit more flavor we sprinkled a bit of cinnamon in the puree. Well, low and behold, cinnamon is an eczema trigger. She immediately had a flare up, leaving us with 2 cups of unusable puree.
In an effort to not waste these delicious yams, I decided to use them in my sweet potato cookie recipe. Leading to the creation of these odd colored Gluten free Ube Cookies.
But, why are they green though? Basically, because the anthocyanin that provides the purple color reacted with the baking soda (or baking powder – or anything alkaline), turning the mixture green or blue.
I hope you enjoy this new spin on one of my favorite recipes.
These Vegan Sweet Potato cookies were one of my most popular recipes of 2019. I decided to kick of the new year and revamp this recipe using 'Ube' (purple yams). The recipe steps are the exact same as listed in the recipe below, but simply swapped out the main ingredient!
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
1 cup Oat Flour
1 1/2 cup Gluten Free Flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
1 cup Ube puree
1 cup packed dark brown sugar
½ cup coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
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.
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.
Feel free to use all-purpose flour in this recipe.
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