I love snickerdoodles. Who doesn’t? I was excited for these cookies. I thought the peach would give them a slightly sweet peace flavor & I thought the sweet potato aspect would be a nice way to bump up the nutrition.
I was wrong. Way wrong. These cookies were absolutely inedible. They had zero flavor.
Peach Snickerdoodles from Bob’s Red Mill United States of Cookies
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Instructions
- Preheat your oven to 350*F.
- In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, preserves, and vanilla extract until thoroughly combined.
- In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together.
- Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
- 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.
- 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.
- 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.
