Imagine biting into a soft, chewy cookie that's not only incredibly delicious but also packed with nutritious sweet potato goodness and completely gluten-free! These amazing cookies are about to revolutionize your dessert game, offering a perfect blend of comfort, flavor, and health-conscious ingredients that will make your taste buds dance with joy. Whether you're following a gluten-free diet or simply looking for a wholesome treat, these sweet potato cookies are your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup coconut oil
- 1/2 cup gluten-free flour blend
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium-sized mixing bowl, combine 1 cup of mashed sweet potatoes with 1/2 cup of brown sugar. Use a fork or a hand mixer to blend them together until smooth and creamy.
- Add 1/4 cup of melted coconut oil to the sweet potato mixture. If the coconut oil is solid, gently heat it until it melts, then let it cool slightly before adding it to the mixture. Stir until well combined.
- In a separate bowl, whisk together 1/2 cup of gluten-free flour blend, 1/2 tsp of baking soda, 1/2 tsp of cinnamon, and 1/4 tsp of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Stir in 1 tsp of vanilla extract, mixing until everything is well incorporated.
- Using a tablespoon or a cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough is on the baking sheet, gently flatten each cookie with the back of a spoon or your fingers to achieve your desired thickness.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are slightly golden and the cookies are set. Keep an eye on them to prevent overbaking.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your gluten-free sweet potato cookies as a delicious snack or dessert!
Tips
- Use room temperature ingredients for better mixing and more consistent texture.
- Make sure your mashed sweet potatoes are smooth and free of lumps for a uniform cookie.
- Don't overmix the dough - this can make your cookies tough and dense.
- For extra flavor, consider adding a sprinkle of chopped nuts or dark chocolate chips.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Let cookies cool completely before storing to maintain their perfect texture.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
- For best results, use fresh, high-quality gluten-free flour blend.
- If the dough seems too wet, add a bit more gluten-free flour; if too dry, add a splash of milk.
- Allow cookies to rest on the baking sheet for a few minutes after baking to help them set properly.
Nutrition Facts
Calories: 122kcal
Carbohydrates: 23g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 0mg
