Does that title sound a little funny to you? No matter. You’ll love this gluten-free recipe. I guarantee you that when your kids, husband, or friends get a whiff of these gluten free sweet potato cookies, they’ll come running to the kitchen. Mine sure do! Healthy cookies ftw. 🙂
I used to get some weird reactions when I got caught baking snacks with sweet potatoes. Like these sweet potato crackers (gluten-free). But they taste so good that it’s just an accepted fact of kitchen life around here now.
Benefits of baking with sweet potatoes
Sweet potatoes add so much moisture and help guard against that dreaded bland flavor that so many gluten-free baked goods are known for.
Not to mention, it adds a wallop of nutrition.
I’ll be the first to admit that the snacks I make for my kids aren’t always perfectly healthy, but I do try to make sure there’s some healthy element to them.
In these sweet potato cookies, for instance (aside from the aforementioned sweet potato nutrition), there’s really not a lot of sugar – most of the sugar in the cookie is actually what you see on the cookie. You can also use coconut oil in place of the butter for a healthy, dairy-free option.
Gluten Free Sweet Potato Cookies
These delicious cookies show just how tasty sweet potatoes can be, and they’re packed with flavor and nutrients!
- Prep Time: 45
- Cook Time: 12
- Total Time: 57
- Yield: 18–24 cookies 1x
- Category: Dessert
- Method: oven
- Cuisine: American
- Preheat oven to 375º.
- Whisk together sugar, flour, baking powder, cinnamon, and salt in a large bowl. Add cubed butter or coconut oil to the bowl, and cut the mixture together until the mixture resembles bread crumbs. Or, you can pulse the mixture in a food processor.
- Add the sweet potato and egg to the mixture. Mix well. Pulse in a food processor (if using one) until the dough comes together.
- Mold the dough into a 6-7″ cylinder. Wrap tightly with seran wrap and refrigerate for at least an hour. (I actually didn’t have saran – the joys of moving – and wrapped it in a zip-loc bag) or place in the freezer for about 30 minutes.
- Once chilled, cut the dough into 1/4″ round pieces. I found the easiest way to do this was to use waxed floss. Cut an 8-12 inch piece, slide it under the log of dough about a quarter inch, and cross at the top. Pull through, and repeat.
- Dip Each piece in granulated sugar on both sidea, and place on an ungreased cookie sheet.
- Bake in batches for about 12 minutes – until the bottom of the cookies are golden brown.
- Cool the cookies completely on a cooling rack.
P.S. They’re great any time anyway, but these gluten free sweet potato cookies are divine while they’re hot!
Keywords: sweet potato, cookies, baking, dessert, sugar cookies
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