The idea was to come up with a cookie that used just the sweetness of the natural sugars from the ingredients themselves. So of course, sweet potatoes popped into my head, and ever since then it has been quite a tumultuous relationship between the sweet potato and I!
My next idea was to not add any vegan spread (or butter if you aren’t vegan). How would I make a cookie that would bake properly without sugar or butter??? I think I finally cracked the code.
What I tried to instill into these cookies was the flavor I remembered from candied sweet potatoes, a dish often served at Thanksgiving Dinner in America. So, I decided to use instead of actual butter (or vegan alternative), maple butter. I figured maple butter plus sweet potatoes would be so sweet I wouldn’t need to add any extra sugar.
Batch after batch…toss after toss, my idea for this recipe kept going up in flames (not literally)…the cookies seemed too light, too fluffy and seemed to almost stay in the same position as when I first put them in the oven, kind of like meringues. But…they tasted great!
I finally came to the conclusion that even if these cookies don’t look like perfectly round proper cookies, that’s OK! So here is the recipe I came up with for Gluten Free & Vegan Maple Butter Sweet Potato Cookies!!!! BTW Did I forget to mention I was making my maple butter from scratch??? If you have access to maple butter in a food store near you, buy it! This in itself will save you a lot of hassle.
3/4 Cup of Maple Butter
1 cup of mashed sweet potatoes
1 1/2 cup of rice flour
1 small bag of dark chocolate chips (optional)
1 enerG egg replacer
pinch of salt
Preheat your oven to 180°Celsius (356° Fahrenheit)
For the quickest way to get your sweet potatoes mashed, take 2 medium sized sweet potatoes and place them in the microwave for about 10 minutes or until they are soft. Peel back the skins and dig out the sweet potato and place into a mixing bowl. You will only need a fork to mash them because they will be so soft.
Add the maple butter to the sweet potatoes. Mix. mix. mix. mix.
Add in the rice flour, chocolate chips, salt and then the egg replacer. Continue mixing.
When it has formed a nice cookie dough consistency, spoon out in dessert spoon sized drops onto your cookie sheet.
This recipe will make approximately 30 cookies.
Stick each batch in the oven for 12 minutes.
Don’t worry if they don’t look all that different (they should have spread a little) after the 12 minutes.
Spatula out onto a cookie cooling tray.
After cooled, try one and let me know what you think! They are light, fluffy, refined sugar free, gluten free and vegan. Maple butter is a lot better for you than regular butter because it contains no fat. So all in all it is a somewhat healthy alternative even though it is sweet, to store bought chocolate chip cookies! And that was the point. I hope you enjoy!