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Gluten Free Sweet Potato Cookies

4 from 1 review

These delicious cookies show just how tasty sweet potatoes can be, and they’re packed with flavor and nutrients!

Ingredients

Scale
  • 
4 oz. mashed or puréed, cooled sweet potato
  • 
3 TB sugar
  • 1/4 cup butter, 1/2″ cubes or 34 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

  1. Preheat oven to 375º.
  2. 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.Image shows a food processer, photographer from above, with gluten free flour, egg and sweet potato ready to be blended.
  3. Add the sweet potato and egg to the mixture. Mix well. Pulse in a food processor (if using one) until the dough comes together.
  4. 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.
  5. 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.
  6. Dip Each piece in granulated sugar on both sidea, and place on an ungreased cookie sheet.
  7. Bake in batches for about 12 minutes – until the bottom of the cookies are golden brown.
  8. Cool the cookies completely on a cooling rack.Image shows several rows of gluten free sweet potato cookies cooling on a wire cooling rack
  9. Enjoy!

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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