Sweetpotato Teff Peanut Butter Cookies with Optional White Chocolate Chips recipes
This recipe yields soft, chewy, and naturally sweetened cookies featuring cooked sweet potato, natural peanut butter, and a blend of sorghum and teff flours. Spiced with pumpkin pie spice, these gluten-free, egg-free, and dairy-free treats offer a wholesome indulgence, with an option to add white chocolate chips for extra richness.
Equipment
- 2 Large Mixing Bowls One for wet ingredients, one for dry.
- 1 Measuring Cups and Spoons
- 2 Baking Sheets Lined with parchment paper.
- 1 Rubber Spatula For mixing and scraping.
- 1 Potato masher or fork For mashing cooked sweet potato.
Ingredients
Main
- 1½ cups cooked sweet potato
- ½ cup creamy natural peanut butter
- ½ cup virgin coconut oil
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup sorghum or brown rice flour
- ½ cup teff flour
- 1½ teaspoon pumpkin pie spice or cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup white chocolate chips optional*
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, mash the cooked sweet potato until smooth; set aside.
- To the mashed sweet potato, add the creamy natural peanut butter, melted virgin coconut oil, pure maple syrup, and vanilla extract; whisk until thoroughly combined.
- In a separate large bowl, whisk together the sorghum or brown rice flour, teff flour, pumpkin pie spice or cinnamon, baking soda, and fine sea salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing with a rubber spatula until just combined, being careful not to overmix.
- If using, gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your cooked sweet potato is well-mashed and free of lumps for a consistent cookie texture. For optimal flavor depth, consider roasting the sweet potato rather than boiling. The natural peanut butter should be creamy and well-stirred; its oil separation can affect the final cookie consistency. As gluten-free flours can be quite absorbent, avoid overmixing to prevent a dense or dry cookie. If using solid virgin coconut oil, gently melt it before combining with other wet ingredients to ensure smooth incorporation. A sprinkle of flaky sea salt on top before baking can beautifully enhance the sweetness and the white chocolate notes, if used.