Description
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
