Sweet Potato Gingerbread otmeal cookie (GF, EF)

Sweet Potato Gingerbread Oatmeal Cookie Recipe (GF, EF, Vegan option)

Sweet Potato Gingerbread Oatmeal Cookie Recipe

Sweet Potato Gingerbread Oatmeal Cookies (GF, EF). Makes 7/ 3oz.

These cookies are delicious! They were inspired by another creator’s recipe that uses wheat and eggs.  I wanted to create a version that leaves no one behind. So, I converted it to a gluten-free, egg free, and with a fraction of the original sugars.  The recipe can also be made vegan using a high-quality European style vegan butter and oat milk.  It’s simple, easy and delicious.

Baker’s Tips: Blend the oats into a finer meal (almost like flour with some small pieces left). Cream longer: Cream the butter + coconut sugar for a full 3-4 minutes until very light and fluffy. This helps break down sugar crystals. Coconut sugar is coarser and drier than brown sugar or regular sugar. It does not dissolve as fully during creaming/baking.

The Cookie makes an excellent topping for a summer fruit cobbler. Recipe coming soon.

Sweet potato Gingerbread Cookies (2) used for crumb topping on the fruit summer cobbler (fresh plums and peaches from South Carolina).