Description
These Sweet Potato Snickerdoodles are a delightful twist on traditional snickerdoodle cookies, incorporating wholesome mashed sweet potato for added moisture and natural sweetness. Soft and chewy with a crisp cinnamon-sugar coating, they make a perfect treat that combines classic flavors with a nutritious boost.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
For Rolling
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the cooked mashed sweet potato, coconut sugar, melted coconut oil, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough may be slightly sticky, which is normal for this recipe.
- Prepare Rolling Sugar: In a small bowl, mix the granulated sugar with one teaspoon of ground cinnamon to create the cinnamon-sugar coating.
- Shape Cookies: Using a tablespoon, scoop dough and roll each portion into a ball. Then roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet about 2 inches apart. Gently flatten each ball slightly with your palm to help them spread evenly.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the centers remain soft to achieve the perfect chewy texture.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the sweet potato is fully cooked and mashed smoothly for the best texture.
- You can substitute coconut sugar with brown sugar for a similar sweetness profile.
- For a dairy-free version, use coconut oil instead of butter.
- These cookies keep well in an airtight container for up to 4 days.
- Chilling the dough for 30 minutes before baking can help maintain the shape better if desired.
