16 Sep Sweet Potato Snickerdoodles
I wasn’t sure if this recipe was going to go over very well, but both of my kids gave it a thumbs up and begged for more! I adapted this recipe from godairyfree.org “Cinn-ful Sweet Potato Cookies”. I loved that they were dairy free and vegan. We needed a gluten free version in our house so I used a gluten free flour blend. The original recipe calls for All-Purpose flour. My son suggested that I take a picture with the half eaten cookies in it so I had to include that one on here too lol.
- 2 cups gluten free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup melted coconut oil (or other oil of choice)
- 1 cup sweet potato puree
- 1 cup brown sugar, packed
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Preheat your oven to 350ºF. Line 2 baking sheets with parchment paper.
- Combine the flour, baking powder, baking soda, cinnamon, and salt in bowl. Set aside.
- In another bowl, mix oil, sweet potato, sugar, maple syrup, and vanilla until well combined.
- Slowly incorporate the flour mixture into the wet mixture.
- For best results, chill the dough for at least 30 minutes to 1 hour. (I put mine in the freezer for about 25 minutes)
- Scoop a heaping tablespoonful onto prepared baking sheets.
- Mix 1 tsp cinnamon and 2 tsp granulated sugar and sprinkle on top of each dough ball (OPTIONAL)
- Bake for 12 to 15 minutes or until slightly browned and beginning to firm
They also wanted a picture with their “thumbs up” rating in it.
Let us know if you give these a try and if you make any changes! The original recipe suggested trying pumpkin puree as a substitute for the sweet potato. Would be great for fall!