Easy Sweet Potato Cookies {can be made dairy free & vegan}
These unusual sweet potato cookies have a lovely flavour and are ideal for baking with kids. They're egg free so there's no worries about eating the uncooked dough. (Most people are cool with licking the bowl but raw eggs still freak me out a bit as my sister had salmonella when we were kids - but that's another story!)
Because sweet potatoes are naturally sweet so the recipe contains less refined sugar than other cookie recipes. The texture of these cookies is a bit different - they're more like a cookie crossed with a cake. A small handful of chopped pecan nuts made a great addition if you fancy some more texture.
The best way to cook the sweet potatoes for this recipe is to bake them in the microwave, Boiled or steamed sweet potatoes become too wet and soggy, and give a very dense cookie at the end. You can make this recipe vegan / dairy-free by swapping the butter for dairy-free spread or coconut oil.
Easy Sweet Potato Cookies {Can Be Made Dairy Free & Vegan}
- Prep Time: 10 minutes
- Baking Time: 20 minutes
- Makes: 12-14 cookies
Ingredients:
- 250g baked sweet potato (without skins)
- 50g unsalted butter at room temperature (plus extra for greasing) or see notes
- 75g soft brown sugar
- 1-2 tsp cinnamon (to taste)
- 225g self-raising flour
Method:
- Pre-heat the oven to 200 C / 180 fan / gas mark 6. Line a large baking sheet with baking paper and grease lightly.
- Put the sweet potato, butter, sugar and cinnamon in a food processor and blitz until smooth.
- Add the flour and pulse just until a smooth dough is formed. Do not over mix or the cookies will become tough.
- Make the cookie dough into 12-14 balls slightly larger than a walnut with damp hands. Place the cookie dough balls on the lined baking sheet evenly spaced out. Use a fork to press each ball of cookie dough down into a round, flattish cookie shape with a fork print in. Dip the fork into a mug of warm water between cookies otherwise it will become stuck.
- Bake for around 20 minutes until golden brown. Leave to cool on the baking tray for 10 minutes before transferring onto a wire rack with a spatula to cool completely.
