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Sweet potato snickerdoodles rolled in cinnamon sugar

Sweet Potato Snickerdoodles

The secret ingredient is sweet potato. It keeps them soft for days.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill 20 minutes
Total Time 47 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Calories: 107
Ingredients Method Notes

Ingredients
  

  • ½ cup mashed cooked sweet potato 125g, cooled
  • 1½ cups blanched almond flour 150g
  • ½ cup oat flour 50g
  • ¼ cup pure maple syrup 60ml
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp cream of tartar (gives the classic snickerdoodle tang)
  • Pinch of salt
Coating
  • 2 tbsp coconut sugar
  • 1½ tsp cinnamon

Method
 

  1. Mix all the cookie ingredients into a soft dough. Chill 20 minutes.
  2. Heat the oven to 350°F (175°C) and line a baking sheet.
  3. Stir the coating ingredients together in a small bowl.
  4. Roll the dough into 16 balls, roll each in the cinnamon coating, and flatten to about ½ inch.
  5. Bake 10–12 minutes. Cool on the pan.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.