It’s the first Thursday of the month, which means it’s time for the next Leftovers Club post! If you are new to Dining with Dani, The Leftovers Club is a monthly baked goods exchange between food bloggers all across the nation. This month I was especially excited because I was paired with a new member and wanted to share my love of the group with her. When Johanna and I started discussing likes and dislikes, it mostly became a love fest about our Pitt Bulls. We even ended up sending each other’s pups treats too! I hope Johanna loves these cookies as much as I loved the Potpourri Cookies she sent me. Yes, potpourri. Definitely check the recipe for these creative sweets and leave her some love!
Because it’s getting into that serious fall weather now (finally!!), I wanted to incorporate some of my favorite Thanksgiving flavors into whatever I made. These fluffy and light cookies are full of two traditional sides — sweet potato and cranberry. I loved the way the two came together. Feel free to skip a step and use sweet potato puree instead of making it from scratch like I did. Oh! I also went ahead and made these cookies vegan, my newest baking obsession. Look forward to more vegan baked goods on the blog this month!
Recipe: Sweet Potato Cranberry Cookies
Makes 2 & 1/2 dozen
What You Need:
- 1 medium sweet potato
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup light brown sugar, firmly packed
- 1/2 cup extra virgin olive oil
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh cranberries
What To Do:
1. Peel the sweet potato and cut it into small cubes. Add the potato and a little bit of water into a food processor and blend until completely smooth. Set aside.
2. Mix together all of your dry ingredients — the flour, baking powder, baking soda, cinnamon, salt, and the brown sugar.
3. Add in all the remaining ingredients except for the cranberries. Mix until the batter is smooth. Gently add in the cranberries, being careful not to mash them into the dough.
4. Refrigerate the dough for at least an hour.
5. Pre-heat the oven to 350 F.
6. Drop the dough by generous teaspoons onto a greased baking sheet.
7. Bake the cookies for 12 minutes.
8. Let cool before devouring
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