I’d like to check in and see how your winter layer is coming along. Short days, cold weather, holidays – fancy excuses to put on the winter layer. Truth: 80% of this season’s layer is attributed to cookies, where cheese is to blame for the other 20%. Dairy, dairy, dairy, how delightfully cozy you are. If you’re enjoying your cookie layer as much as I, here’s a little goodie for you which can easily be construed as breakfast or snack. Or dinner if you’re a bachelor/bachelorette.
I found this recipe from Lemons and Lavender for sweet potato cookies and Lori describes them as being more like muffin tops or whoppie pies than cookies. Muffin top treats to add to my cookie layer? Don’t mind if I do!! I halved the recipe, added a little, subtracted a little and out popped what I would call a delicious treat that should find a safe happy home on your counter all winter long.
Sweet Potato Ginger Cookies
- 1-1/2 cups gluten free all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh grated ginger
- Zest of 1 orange
- 1 stick unsalted butter room temperature
- 3/4 cup light brown sugar packed (see note)
- ½ cup granulated sugar see note
- 1 large egg room temperature
- 1 cup mashed sweet potato 1 medium sweet potato
- 1 teaspoon pure vanilla extract
Wrap a medium-sized sweet potato in foil and roast at 400 degrees for 45 to 50 minutes (until the potato feels very soft). When cool enough to handle, mash the sweet potato flesh with a fork and set aside.
Lower oven temperature to 350 degrees.
In a bowl, combine the flour, oats, baking powder, baking soda, salt, nutmeg and whisk to combine. Set aside.
In a mixer, cream the sugar and butter until smooth.
Add the sweet potato puree, ground ginger, orange zest, and vanilla and mix to combine.
Add the egg and mix just until incorporated
Slowly incorporate the flour mixture into the wet mixture just until the dough forms.
On a parchment-lined or lightly oiled baking sheet, drop spoonfuls of dough.
Bake for 12-14 minutes until the edges are golden brown.
To make these cookies refined sugar-free, use coconut sugar as a 1:1 replacement for both the granulated sugar and brown sugar.