Vegan Recipes - Entrees

Cranberry-Sweet Potato Cookies

By Cathe Olson

A sweet and nutritious cookie to complement your holiday meal

Ingredients:

1/3 cup maple syrup, brown rice syrup, or agave nectar
1/2 cup softened butter substitute (like Earth Balance) or coconut oil
1 teaspoon vanilla extract
Ener-G egg replacer equivalent to 1 egg
1 cup mashed cooked sweet potato
1 3/4 cups whole wheat, barley, or brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
3/4 cup dried cranberries
1/2 cup chopped walnuts or pecans

Preheat oven to 375°F. Beat together sweetener and butter substitute or coconut oil until smooth. Add vanilla, egg replacer, and pumpkin and beat well. In separate bowl, sift together flour, baking powder, baking soda, and pumpkin pie spice. Stir flour mixture into liquid ingredients. Fold in dried cranberries and nuts. Drop by tablespoonfuls onto unoiled cookie sheets. Bake about 10 minutes, or until bottoms are golden. Cool on wire rack.

Makes about 3 dozen

Note: If you don't have pumpkin pie spice, use 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon ground nutmeg.

Recipe adapted from The Vegetarian Mother's Cookbook copyright © 2005.

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's website at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.

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