Georgia Peach Snickerdoodle Cookies - Gluten Free

• Vegan
• Gluten free

• Produce

  • 1/8 tsp Ginger, ground
  • 1/2 Sweet potato, small cooked and mashed

• Condiments

  • 1/4 cup Peach preserves

• Baking & Spices

  • 1/8 tsp Allspice
  • 1 1/2 tsp Almond extract
  • 1/2 tsp Cinnamon, ground
  • 3/4 cup Coconut sugar
  • 2 1/2 cups Gf flour
  • 1/4 tsp Nutmeg, ground
  • 1/8 tsp Sea salt

• Oils & Vinegars

  • 3/4 cup Coconut oil

Found on blessherheartyall.com

Description

Directions

• 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 1/2 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!