• Prep Thyme Kim

Sweet Potato Ginger Cookies

Updated: Jun 27

Gluten free, low sugar cookies with crystallized ginger.


  • 1 and 1/2 cup gluten free flour (or 1 cup gff 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 potato is done cooking, remove and smash, let cool then add to bowl and mix with other ingredients

  6. Store in 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.

These cookies are soft, you can cook a little longer if you prefer more firm.