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Recipes

Maple Cinnamon Sweet Potato Cookies

This article is written by a student writer from the Spoon University at UC - Riverside chapter.

Have you ever heard of tater cookies? Sweet tater cookies, that is. If you haven’t, you’re in for a treat, literally. I assembled a recipe that’s not only nut and egg free, but also incredibly easy to make. If you’re not a fan of sweet potatoes, don’t worry about it, because this recipe is versatile enough that you can swap out the sweet potato for any other fruit or vegetable puree you’d like. And hey, you’ll feel a lot better about yourself because this cookie isn’t overly sweet or jam packed with chocolate.

Maple Cinnamon Sweet Potato Cookies

Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesTotal time: 25 minutesServings:15 servings

Ingredients

Instructions

  1. Preheat your oven to 350ºF.

  2. Photo by Katie Lee

    Combine all dry ingredients minus the brown sugar and whisk.

  3. Photo by Katie Lee

    Add sweet potato puree, butter, brown sugar, maple syrup, and vanilla extract and mix.

  4. Photo by Katie Lee

    Mix until well combined (it’ll look quite wet while you’re mixing everything, but everything will gradually come together and should look something like this).

  5. Photo by Katie Lee

    Scoop tablespoon-sized balls of dough onto a lined baking sheet.

  6. Bake for 15 minutes or until they turn golden brown around the edges. If you prefer a softer cookie, bake them for 12 minutes.

  7. Photo by Katie Lee

    Let ’em cool and enjoy.

Katie Lee

UC - Riverside '18

Katie is a second year English major at UCR. She has an unhealthy obsession with pistachio ice cream and strawberry smoothies. But nothing beats eating the two together while binge watching Criminal Minds.