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
Ingredients
Scale
- 4 oz. mashed or puréed, cooled sweet potato
- 3 TB sugar
- 1/4 cup butter, 1/2″ cubes or 3 – 4 TB coconut oil
- 1 large egg
- 1 cup gluten-free flour mix
- 1 tsp baking powder
- 1/4 tsp salt
- ½ teaspoon cinnamon
- Granulated sugar
Instructions
- 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.
- Enjoy!
P.S. They’re great any time anyway, but these gluten free sweet potato cookies are divine while they’re hot!