Sweet Potato Cookies
Sweet potatoes in a cookie?! Yes please! Sweet potatoes in all their sweet glory are a great addition to sneak in some nutrients to your baking. Baking these cookies are great to make on the weekends, as they are a perfect wholesome snack to munch on during the week (or sometimes breakfast in a hurry.. it be like that sometimes).
Equipment
- 2 Mixing bowls
- 1 Whisk or Hand Mixer
- Set of Measuring Cups
- 1 Spoon
- 1 Microwavable Safe Bowl
- Parchment Paper
- 1-2 Baking Pans
- 2 Forks
Ingredients
Dry Ingredients
- ¾ cup Gluten Free Oats
- ¾ cup Almond Flour or Almond Meal
- 1 tbsp Ground Ginger Powder
- 1 tbsp Ground Cinnamon
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Wet Ingredients
- 1 cup Sweet Potatoes (aka Yams) about 1-1½ pounds
- ½ cup Maple Syrup Grade A - Light Amber
- ½ cup Butter Room Temperature
- 1 tsp Vanilla Extract
- ½ cup Optional Nuts - I use Walnuts
Instructions
- Preheat the oven to 350° F. Line two (2) baking pans with parchment paper.
- In the bowl of a food processor or high-speed blender, pulse the oats about five (5) times, until roughly chopped. I use a blender similar to a single serving nutri-bullet and it works just fine.
- Place oats in a mixing bowl and combine with the almond flour, ginger, cinnamon, baking powder, baking soda, and salt.
- To make sweet potato puree, take (1) large (about 1 to 1½ pounds) orange-fleshed sweet potato (also called a yam) rinse and scrub them to get any remaining dirt off. Using a fork, stab holes around the surface of the sweet potatoes. Place them in a microwave safe bowl and microwave on high for 5-7mins, until very soft. To keep them from drying out, place a wet paper towel on top while microwaving for moisture. Once soft, remove from the microwave and peel off the skin of both potatoes; then mash in a bowl using two (2) forks until it has the consistency of applesauce. Set aside to cool.
- In a separate bowl, cream the room temperature butter until the consistency looks like soft frosting. By creaming the butter you are allowing the cookies to have a smoother texture and rise evenly.
- Once butter is creamed, whisk in sweet potato puree, maple syrup, and vanilla to the same bowl. Once combined, slowly add the dry ingredients into the bowl with wet ingredients, adding about ⅓ at a time. The dough should be thick. Optional: add nuts, chocolate chips etc. of your choice. I use Walnuts.
- Using a normal spoon, scoop batter into hands and roll into small balls. Place and space the cookies about 1 inch apart and lightly press down on each one to slightly flatten.
- Bake in the center of the oven until the bottoms are a golden brown, about 25-35 mins.
Notes
- Adding nuts to the cookies are optional. If you do add, I've noticed walnuts and pecans taste best with the sweet potato cookies. Chocolate chips are also good too.