Sweet potato & ginger cookies


Sweet potato & ginger cookies

Soft and tangy... these cookies pair well with a cuppa!

Course Dessert, Snack
Servings 24 Cookies


  • 2/3 cup Mashed sweet potato I added a little coconut cream when mashing
  • 1/2 cup Melted coconut oil
  • 1/2 cup Coconut sugar
  • 2 tbsp Maple syrup
  • 2 Eggs
  • 3 cups Almond flour
  • 6 tbsp Coconut flour
  • 1/2 tsp Baking powder
  • 3 tsp Cinnamon
  • 1 tsp Nutmeg
  • 2 tsp Ground ginger Less if you prefer a little less zing!
  • 1 tsp Sea salt
  • Cinnamon sugar for topping Optional


  1. Set oven to 180deg, line your baking trays with baking paper (I used two) and set aside.

  2. Mix all wet ingredients very well.

  3. Add all dry ingredients and mix to form your dough.

  4. Let the mixture set for a few minutes to combine well.

  5. Roll into balls, approximately 24. About 1.5tbsp per ball.

  6. Place onto your baking tray and flatten with your fingers or the back of a spoon.

  7. Sprinkle with cinnamon sugar.

  8. Bake for 10 mintues.

  9. Allow to cool completely before placing into an air tight container!

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