Friday, April 17, 2015
We really miss pumpkin. Sweet potatoes though make a pretty good substitution. We use sweet potato puree pretty regularly so I have gotten in the habit of freezing 1 cup portions to keep on hand in the freezer. Not quite as much moisture or tenderness, but still very very tasty. For once I had more coconut yogurt then I could use and decided to just mix some of the yogurt with corn-free powdered sugar for a filling.. it turned out well and reminds us just a little bit of cream cheese which was an added bonus! Despite the guar gum and sweet potato these were still a touch delicate and not quite as dense as a pumpkin cookie. Simply means they need to be eaten more quickly! :-)
2 1/4 cup all purpose gluten free flour
1 teaspoon guar gum(or psyllium husk powder)
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon clove(cinnamon or a pumpkin spice blend would work great too!)
1/2 teaspoon baking powder(homemade for safest corn free option)
1/2 teaspoon pink himalayan salt(use what is safe for you)
1 cup firmly packed brown sugar(1 tablespoon plantation blackstrap to 1 cup C&H organic cane makes 1 cup not packed so double up)
1/2 cup organic Tropical Traditions palm shortening
1/2 cup pureed cooked sweet potato
1/4 cup homemade coconut milk
1 egg(I think an egg replacer would work well with this recipe)
1 teaspoon homemade vanilla extract
Preheat oven to 350
1) Mix vanilla,egg,coconut milk, sweet potato,palm shortening and brown sugar until smooth.
2) Add rest of ingredients and mix until blended.
3) Place by the spoonful(about a tablespoon)about 2 inches apart on a parchment lined cookie sheet.
4) Bake 9-10 minutes. Allow to cool. Glaze or fill.
We used strained homemade coconut yogurt plus enough corn-free powdered sugar to thicken it as a creamy filling for our cookies. You could use 7 minute frosting, any frosting of your choice, marshmallow creme,maybe some coconut milk ice cream? You could also just use a simple glaze instead of making sandwiches.