Sweet Potato Snap Cookies (Gluten Free & Vegan)

Well Hello Fall!

Being from San Diego fall hits for a brief moment reaching a low of 48 (at night) and then dissipates without so much of a kiss on the cheek. But here, oddly enough, in the desert the cold is visceral, to the bone, and lasting. And I am soaking it all up.

I love feeling chapped & losing feeling in my toes as I walk around the house in the morning. I take pleasure in the steam rolling off my coffee in the morning. I mysteriously tap my fingers together with joy as I pick out appropriate scarf & boots for the days adventures.

I Love Cold Weather! Because with the cold comes the fall and winter. And with that cold, freeze you deep down to your bones cold, comes pumpkin, cranberries, squash of all sizes and colors, turkey, ham, apples, pears, and sweet potatoes! This is the best time of year for food, family, and warm clothing. As a really pale white girl, I finally can fit in and cook a whole lot of yummy stuff white doing it!

So…Sweet Potato Snap Cookies with a Delicious Brown Sugar Glaze! They are crunchy & sweetly coated in the richest brown sugar glaze this side of the Madison Dickson line. They also happen to be Gluten Free & Vegan. Not to shabby.

Sweet Potato Snap Cookies (Gluten Free & Vegan)

Ingredients 

2 1/2 cups GF all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 tablespoon cinnamon 

1 cup vegan butter, softened

1 cup vegan light brown sugar

1 flax egg (1TBS flax meal + 3 warm TBS water)

1/2 cup cooked and mashed sweet potato

Combine the flour, baking powder, salt, cinnamon, ginger and pepper in a medium bowl; set aside.

Cream the vegan butter and vegan brown sugar until light and fluffy.  Add the flax egg and sweet potato and beat well.

Add the flour mixture and blend well.  Form the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 325 degrees.  Grease 2 cookie sheets or line with parchment paper.

Roll the dough out on a floured work surface to 1/4 inch thick.  Cut with whatever shape you'd like.  

Place the shapes on the cookie sheets 2 inches apart.

Bake for 15 – 18 minutes, until lightly browned.  Let cool on the pans for 5 minutes, then dip them in the glaze that follows. Once glazed allow to cool. 

Glaze:

1/2 cup vegan brown sugar

1/4 cup almond milk

1 cup powdered sugar

Place he brown sugar and the almond milk in a heat resistant bowl and heat in your microwave on high fro 15-30 seconds. I took mine out at 15 seconds and stirred the mixture up to cool it down a bit. The most important thing here is to try to get the sugar to dissolve without burning. Next stir in the powdered sugar to the consistency of your choice. 

Enjoy! These are da Boom!