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  • Writer's pictureKimberly H. Morris

Sweet Potato Ginger Cookies

Gluten-free, low sugar cookies with crystallized ginger.


  • 1 and 1/2 cup gluten-free flour (or 1 cup gluten-free flour and 1/2 cup of almond flour)

  • 1 cup gluten-free oats

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1 tablespoon crystallized ginger

  • 1/2 cup brown sugar

  • 1 cup cooked mashed sweet potato

  • 1 egg

  • 1/4 cup pure maple syrup

  • 1/2 stick butter

Optional icing drizzle

  • 1 tablespoon powdered sugar

  • 2 tablespoons pure maple syrup


  1. Roast large sweet potato or cubed sweet potatoes at 400 degrees (make some extra because they will shrink, you will need 1 cup of mashed cooked potatoes

  2. While potato is cooking, combine all dry ingredients in a bowl

  3. Combine all wet ingredients in a second bowl and mix

  4. Add dry to wet bowl and mix

  5. Once the potato is done cooking, remove and smash, let cool then add to a bowl and mix with other ingredients

  6. Store in the fridge for 20 minutes (cool cookie mix is easier to scoop)

  7. On a lined pan or use Silpat - drop tablespoon-size cookie mix

  8. Bake 10-12 minutes, when you pull from oven, let them sit on pan 5 minutes before transferring to a wire rack to cool

  9. Once cooled, add icing if you desire (optional this will add some sugar) mix together the powdered sugar and maple syrup, with a spoon drizzle over the cookies on the wire rack.

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