Sweet Potato Snickerdoodles
Chewy and flavorful snickerdoodle cookies made with naturally sweet mashed sweet potatoes and a warm cinnamon-sugar coating, offering a cozy twist on the classic snickerdoodle.
Ingredients
- 1 cup cooked mashed sweet potato about 1 medium sweet potato
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup melted coconut oil or butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour or gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the mashed sweet potato, sugar, melted coconut oil, egg, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly sticky.
- In a small bowl, combine the granulated sugar and a teaspoon of cinnamon for rolling.
- Using a tablespoon, scoop dough and roll into balls, then roll each ball in the cinnamon-sugar mixture until coated.
- Place the dough balls onto the prepared baking sheet about 2 inches apart, and gently flatten each slightly with your palm.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute the egg with a flax egg and use melted coconut oil instead of butter.
- Use gluten-free flour blend to make the recipe gluten-free.
- Add a pinch of nutmeg or cloves with cinnamon for extra warmth and spice.
- Add chopped pecans or walnuts for crunch.
- Roll cookies in colored sugar for festive holiday treats.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Reheat frozen cookies at 300°F for 5 minutes to restore softness.