Servings: 24 cookies
Sweet Potato Ginger Cookies
Fluffy, pillowy sweet potato cookies with ginger are an amazing treat! No one will tattle if you eat them for breakfast ;)
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1 cup gluten-free old fashioned oats
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 Tbsp fresh grated ginger peeled and grated
- Zest of 1 orange optional
- 1 stick 1/2 cup unsalted butter, softened
- 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
Instructions
- 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.
Notes
To make these cookies refined sugar-free, use coconut sugar or maple sugar as a 1:1 replacement for both the granulated sugar and brown sugar.
Nutrition
Serving: 1of 24, Calories: 125kcal, Carbohydrates: 21g, Protein: 1g, Fat: 4g, Fiber: 1g, Sugar: 5g