A few members of my family have gotten VERY into the plant-based diet as of late. By VERY into, I mean they randomly send books about it to those of us who they feel could benefit from the diet (aka lose some pounds) and talk about it non-stop. I haven’t read all of the books sent over but I’ve skimmed a few. There are definitely benefits to reducing consumption of animal protein. I love my cheese and dairy but definitely don’t mind omitting them from my baked goods every now and again!
These sweet potato, molasses, and ginger cookies are vegan, dairy and gluten free…(so go ahead and eat them all). This is the first original recipe I ever created for Rachel Bakes at Home. Simple but delicious!
- Preheat to 350F
- Line one cookie sheet with parchment paper
- Combine all ingredients in a mixing bowl until bound together
- Scoop onto parchment lined sheet (makes 8-9 cookies). Use a fork or spoon to gently flatten cookie and sprinkle with sugar
- Bake for 15-20 minutes and cool on cookie sheet
Let me know if you give this recipe a try!