Sweet Potato Biscuit Cookies

Do you love biscuits and cookies? This is the perfect combination of the best of both worlds.

Sweet Potato Biscuit Cookies MOMables Gluten Free MOMables.comI have a confession: One of my daughter’s and my favorite things to do is bake biscuits and snack on them straight from the oven, usually drenched with gooey butter all over them. Probably way more than we should.

We also love making gluten-free cookies and dunking them in milk or nibbling on them as we sip tea.

Gluten-free biscuits that are delicious enough to sit and eat a batch of aren’t easy to come by. There’s no special refrigerated tube waiting for us at the grocer to just open and bake. Finding that right balance of texture and chewiness, even homemade, takes trial and error.

These are especially yummy because we’re kicking up the nutrients and antioxidants by packing these full of sweet potatoes. They’re also vegan and dairy-, egg-, and gluten-free.

Sweet-Potato-Biscuit-Cookies-

Sweet Potato Biscuits

Yields 12-15 biscuits. Recipe adapted from [Kitchen Apparel |http://www.kitchen-apparel.com/2/post/2013/02/sweet-potato-biscuits.html]

  • Author: MOMables
  • Cuisine: Baking

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 large apple, peeled and diced
  • 1 1/2 cups water
  • 2 cups gluten-free [oat flour |http://www.momables.com/how-to-make-oat-flour/]
  • 1 cup gluten-free all-purpose flour + extra for rolling and dusting
  • 3 teaspoons tapioca flour or starch
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons applesauce
  • 1/4 cup [maple syrup |http://www.momables.com/white-sugar-baking-substitutes-natural/]

Instructions

  1. In a medium saucepan on your stovetop, cover the sweet potatoes and apples with the water. Cover with a lid.
  2. Bring the water to a boil, then let it simmer for 15 to 20 minutes until the potatoes are soft.
  3. Remove from the heat and mash with a potato masher, then set aside.
  4. Preheat the oven to 400F.
  5. In a large bowl, mix the flours, salt, cinnamon, baking powder, and baking soda.
  6. Add the applesauce, and mix with your fingers until small crumbles are formed.
  7. Add 1 cup of the sweet potato mash and the maple syrup. Mix with a large spoon until completely combined.
  8. Place the biscuit dough on a lightly floured surface, and work gently with your hands, pressing everything together.
  9. Roll out the dough until about 1-inch thick. Using a biscuit cutter, begin cutting the biscuits, then place them on a baking sheet.
  10. Roll the remaining scraps of dough together, and repeat the process to cut more biscuits.
  11. Bake for 20 to 25 minutes until the tops are slightly hard.
  12. These biscuits are best warm and can be reheated in the toaster oven.

 

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About Keeley McGuire

Keeley is our resident allergy friendly contributor. She is a full-time working mom to one little girl who loves her homemade lunches. In her personal blog, KeeleyMcGuireBlog, she shares her gluten free and peanut free recipes, her love for her crockpot, and the occasional craft.