Comforting sweet and spicy snickerdoodles with the addition of sweet potatoes.
1 cup coconut oil, room temperature
¼ cup olive oil
2 cups mashed sweet potatoes
½ cup coconut sugar
½ cup maple sugar
1 tablespoon vanilla bean powder
2 large egg yolks
3 ¼ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground cloves
1 tablespoon ground cinnamon
¼ cup coconut sugar
Make the cookie dough. In a large bowl, cream the oils and sugars until fluffy and combined. Beat in the vanilla and egg yolks, followed by the sweet potato mash. Stir in the flour, baking soda, cream of tartar, and spices until just combined. Form into a flattened ball in the bowl, cover with plastic and refrigerate at least two hours and up to two days.
When ready to bake the cookies preheat the oven to 350 degrees F/ 325 degrees F convection. Line two baking sheets with parchment.
Stir together the cinnamon and sugar for the topping in a small bowl.
Take golf ball sized portions of dough and roll them into a ball. Coat with the cinnamon sugar mixture, place on a tray and flatten slightly. Bake 12-15 minutes until puffed, cracked, and slightly golden brown. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw in the microwave about 1 minute.
Recipe adapted from The Kitchn
- Prep Time: 20 minutes
- Cook Time: 15 minutes