These tasty cookies are a perfect breakfast snack. They are made using the Jollity gluten-free sweet potato and pumpkin flour and are egg free and dairy free. I’ve also included the option to make them sugar free. You can convert them into coconut cookies by switching the oats with desiccated coconut flakes.
1 1/4 cups Jollity sweet potato and pumpkin flour
1 1/3 cups rolled oats (or coconut if you prefer it)
1/3 cup sugar (or 1/4 cup honey)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter (or 1/3 cup vegetable oil)
2 teaspoons vanilla
4 tablespoons dairy free milk
Preheat the oven to 180°C.
Combine all the dry ingredients and mix well. Add the butter/oil and mix till it forms a crumbly texture.
Combine all the wet ingredients and add to the dry ingredients. Mix till it forms dough that’s not sticking to your fingers. If they are too sticky, add a bit of flour. If too dry, add some milk a tablespoon at a time.
Using a tablespoon, scoop out a little at a time and place on a baking tray that’s lined with baking paper and flatten.
Bake for 12-15 minutes.
Leave to cool and enjoy at breakfast or as a snack.
The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.
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