Delicious Canned Yammie Cookies:
Flour Blend:
1 Cups Sorghum Flour
2/3 Cup Millet Flour
1/8 Cup Potato Starch
1/8 Cup Arrowroot Starch
1/2 tsp. Sea Salt
2 Pinch of Cloves
2 tsp. Cinnamon
1 tsp. Ginger
1 ½ tsp. Vanilla Extract (Pure)
1/4 C- Dark Agave or 1/3 Cup Brown Sugar
1/2 C- Honey or Molasses
1/4 C- Dark Agave or 1/3 Cup Brown Sugar
1/2 C- Honey or Molasses
¾ Cup of Mashed Sweet Potato or Yams (canned) * may substitute 1 Cup pureed carrots, yams, or pumpkin
1/4-Cup Grapeseed Oil (use smaller amount if reducing fat intake or if you like a dryer cookie)
*1/4 Cup Almond Milk (optional) If you find that the batter is too thin, you may omit this ingredient.
*1 egg or 2 egg whites (optional)
*1/4 Cup Almond Milk (optional) If you find that the batter is too thin, you may omit this ingredient.
*1 egg or 2 egg whites (optional)
Optional mix-in’s: 2/3 Cup Chocolate Chips, 2/3 Cup Raisins, 2/3 Cup Almonds, walnuts or pecans.
Preheat oven to 350 degrees. Drop cookie batter onto cookie sheet. Bake for 12-15 minutes until soft but firm. This recipe will make 24 mini cookies or 12 larger cookies. Enjoy!
