Recipe characteristics
- Quick and easy to make
- Rich and flavorful
- Great as a snack or lunch box addition
- You can serve them with a cup of coffee or tea
- High in fiber
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.
Notes on ingredients
- White rice flour: Rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking.
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
- Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
- Peanut Butter: You can add smooth or chunky peanut butter (my favorite).
- Coconut sugar: It can be subbed with brown sugar or regular white sugar (for a less healthy version).
- Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice or cinnamon powder instead.
How to make it
NOTE: Batter and dough made with room temperature ingredients will yield the best results.
Step 1
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Step 2
In a large mixing bowl combine dry ingredients: white rice flour, oat flour, coconut sugar, gingerbread spice mix, and baking powder.
Step 3
Add sweet potato puree (check How to make sweet potato puree for instructions) and peanut butter, and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.
Note: The consistency of the dough will depend of the consistency of sweet potato puree and peanut butter. If the dough is too sticky, you can add some extra flour. If the dough is too dry, add a bit extra peanut butter.
Step 4
Roll the cookie dough into 12-14 balls, flatten the balls gently with your palm, and place on baking sheet.
Step 5
Bake for approx. 25 minutes.
Step 6
Let the cookies cool for a few minutes until transferring them to a cooling rack.
Tips and how-tos
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Sweet Potato Peanut Butter Cookies
Ingredients
- 80 g white rice flour
- 80 g oat flour
- 70 g coconut sugar
- 200 g sweet potato puree at room temperature
- 100 g chunky peanut butter at room temperature
- 1/2-1 teaspoon gingerbread spice mix
- 2 teaspoons baking powder
Instructions
- NOTE: Batter and dough made with room temperature ingredients will yield the best results.
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- In a large mixing bowl combine dry ingredients: white rice flour, oat flour, coconut sugar, gingerbread spice mix, and baking powder.
- Add sweet potato puree (check How to make sweet potato puree for instructions) and peanut butter, and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.Note: The consistency of the dough will depend of the consistency of sweet potato puree and peanut butter. If the dough is too sticky, you can add some extra flour. If the dough is too dry, add a bit extra peanut butter.
- Roll the cookie dough into 12-14 balls, flatten the balls gently with your palm, and place on baking sheet.
- Bake for approx. 25 minutes.
- Let the cookies cool for a few minutes until transferring them to a cooling rack.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
5 comments
What do you use as a replacement for the spice mix?
Hi, Erin! If you need a substitute, you can use pumpkin pie spice or maybe cinnamon powder instead. Or you can omit spices altogether.
I wish your beautiful recipes had a metric conversion chart for those of us in the USA who don’t use metric measurements.
Hope you will consider…I’ve seen many other websites that have the ability to convert.. Minimalist Baker has one…maybe check out hers.
Best to you.
Hi, Kendra! I use grams for all my recipes because it is the most accurate way of measuring. I do have a plugin that automatically does the conversion to US measurements but it is disabled at the moment as it doesn’t seem to be very accurate.
But I will check it out, maybe I can find something more accurate.
Instead, as an American myself…I really recommend that you get a scale and use these measurements. It is MUCH more accurate! I have a scale and will never go back to US measurements,…one of only a few countries who use it.. Any good Baker would use a scale vs US measurements.