Georgia Peach Snickerdoodle Cookies (gluten free)

These Georgia peach snickerdoodle cookies are gluten-free and so simple! Sweet potato is hidden inside as a healthier alternative, and peach preserves serve up warm bites of chewy peach in every bite. Crunchy on the outside, perfect on the inside.

Check out all our United States of Cookies recipes here. Recipe courtesy of J from Bless Her Heart Y’all.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 24 cookies
Prep Time 15 minutes
Cook Time 18 minutes
Submitted By J from Bless Her Heart Y'all
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 24 cookies
Prep Time 15 minutes
Cook Time 18 minutes
Submitted By J from Bless Her Heart Y'all
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350*F.
  2. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, preserves, and vanilla extract until thoroughly combined.
  3. In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together.
  4. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
  5. Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
  6. Remove from the freezer, slice into ½" rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
  7. Allow to cool on a cooling rack before enjoying!
Recipe Notes

A quick cinnamon sugar topping: Combine 3 TBSP coconut sugar with 1¼ tsp ground cinnamon.

Products Used in this Recipe
Recipe Comments

One thought on “Georgia Peach Snickerdoodle Cookies (gluten free)

  1. Amelia

    They are not that color. Unless you used a white sweet potato, I don’t know how you got that color. Also, a more precise measurement would be helpful. Half a cup of mashed? A cup?

    Reply

Recipe Comments

Your email address will not be published. Required fields are marked *