White Sweet Potato Cookies

(Milk Free, Wheat Free, Corn Free, Soy Free)
  • ½ Cup Oil (Canola)
  • ½ Cup Fruit Puree Mix (Pear, Apricot, Cherry)
  • Dash Salt
  • 1 Cup Sweet Potato Flour Plus Enough To Make A Stiff Enough Dough
  • ¾ Tsp. Sweet Potato Baking Powder
Mix The Wet Ingredients And Then Add The Dry To Make A “Drop Cookie” Stiff Dough. Drop Small Teaspoonfuls Of Dough On A Greased Non Stick Baking Sheet And Bake At 350 Degrees For 20-25 Minutes. These Are Very Sweet And Good!
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