Vegan Sweet Potato Cranberry Cookies

IMG_6009It’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!
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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!

IMG_6013Recipe: 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

leftovers-logo1Want to see all the delicious things my friends made this month? Here’s links to all of them!

Candy Corn Popcorn Balls – Take A Bite Out Of Boca

Lemon-Pistashio Biscotti – The Low-Acid Kitchen

Chocolate Peanut Butter Bars – Food Ramblings

Pumpkin Pound Cake Cupcakes with Maple-Cinnamon Glaze – Eats Well With Others

Bourbon Soaked Orange Loaf Cake with Currants – The Spiced Life

Oatmeal Pumpkin White Chocolate Cookies – Pink Cake Plate

Pumpkin Cookies with Butterscotch Chips – Meadows Cooks

Neiman Marcus Bars – Lacey Moody

Pumpkin Bread With Dark Chocolate Walnut Streusel – Live Bake Love

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12 Responses to Vegan Sweet Potato Cranberry Cookies

  1. These look delicious- thanks for sharing 🙂

  2. ecavalla says:

    These look absolutely delicious!

  3. fayerod says:

    Sweet potato & cranberry in a cookie? Yum!!

  4. Johanna says:

    I was SO excited to see that these would be what I’d be getting… I LOVE vegan baked goods and these are so Thanksgiving! I hate to report that my husband left Jim and Lila loose and the package I had asked him about ALL day within their reach… and apparently they like vegan baked goods as well! The good news is that I was so upset with him that he’s promised to make me a new batch tonight, using your recipe! How much cranberry should he use? This should be interesting 😉

    • Danielle @ DiningWithDani says:

      Oh no! I made these vegan because I saw on your site how much you loved vegan food, actually! Have him use 1/2 cup of fresh cranberries. I didn’t even notice that during editing I had erased that. Oops! I hope you like them!

  5. sandrajsm says:

    wow – your cookies bear a strong resemblance to mine! They look so soft and fluffy. I should have veganized mine as well.

  6. Ruthy Kirwan says:

    Sweet potato and cranberry! Like Thanksgiving sides in a cookie!? what a great idea and perfect for the Leftovers Club!

  7. Joanne says:

    I love that you mixed two Thanksgiving flavors into this one cookie! I’m sure each bite was like a T-Day throwback.

  8. Pingback: Vegan Chocolate Cupcakes with Cranberry Filling | Dining With Dani

  9. My husband finally got around to making your cookies! They are so soft and chewy. I am enjoying them with some very non-vegan ice cream 🙂 Glad I got to try the recipe!

  10. Yum–love the tart cranberry with the sweet potato!

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