Purple Sweet Potato Cookies | 紫薯曲奇

Purple Sweet Potato Cookies | 紫薯曲奇  

Ingredients: (yields about 2 dozens)

2 cups All Purpose Flour

1/2 cup Mashed Purple Sweet Potato

140 gram Unsalted Butter, room temperature

1/2 cup Sugar

1.5 teaspoons Vanilla Extract

1/8 teaspoon Ground Nutmeg

1/8 teaspoon Sea Salt

材料：(約做2打曲奇)

2 杯   麵粉

1/2 杯   紫薯蓉

140 克   無鹽牛油，室溫

1/2 杯   糖

1.5 茶匙   雲呢拿香油

1/8 茶匙   肉荳蔻

1/8 茶匙   海鹽

DIRECTION:

Tofu Peanut Butter Cookies (VEGAN RECIPE) | 全素豆腐花生醬曲奇

Tofu Peanut Butter Cookies (VEGAN RECIPE)

全素豆腐花生醬曲奇  

Ingredients: (yield about 21 cookies, 2-inch each)

100 gram Firm Tofu

1/2 cup Maple Syrup

1/2 cup Natural Peanut Butter (Creamy)

1/2 cup Whole Wheat Flour

1/2 cup All Purpose Flour

1 teaspoon Baking Powder

材料：(做約21塊曲奇, 每塊 2"x2")

100 克   硬豆腐

1/2 杯   楓糖漿

1/2  杯   幼滑花生醬

1/2 杯   全麥麵粉

1/2 杯   麵粉

1 茶匙   泡打粉

DIRECTION:

1. Pre heat the oven at 350F/180C.

2. Break the tofu into very fine pieces with fingertips.  Add maple syrup and natural peanut butter.  Combine the mixture thoroughly with a spatula.

3. Add flours and baking powder.  Mix it together and form it into sticky and moist dough.

4. Roll about 30 gram of dough into a ball shape.  Place it on the parchment paper and then press it down slightly.  You can use any cookie stamp to create a desired pattern at this point.  Place the cookies on a baking tray, and bake them in the oven for 15 minutes.  These soft cookies can be kept in an air-tight container for up to two days.