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+ servings

Gluten Free Coffee Cake Cookies

30 cookies
  • 1 cup Japanese sweet potato, mashed
  • ½ cup almond milk
  • 2 teaspoons apple cider vinegar
  • 1 ½ cup GF oat flour
  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 6 tablespoons coconut sugar, divided
  • 2 teaspoon cinnamon, divided
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • ¼ cup maple syrup
  • 1 ½ teaspoon vanilla
  • 2 tablespoons coconut butter, melted in microwave
  • Preheat oven to 350℉. Place silicone liners or parchment paper on 2 baking sheets.
  • To cook the sweet potato in the microwave, poke holes in it with a fork. Cook on HIGH power for 5 minutes. If it is still not done, cook for 1 minute intervals until soft and cooked through.
  • Cool 5 minutes. Scrape out flesh and mash with a fork. Measure out 1 cup.
  • In a large bowl, whisk the almond milk and apple cider vinegar together. Set aside to allow to curdle.
  • In a medium bowl, whisk together oat, almond, and tapioca flours, 2 tablespoons coconut sugar, 1 teaspoon cinnamon, baking powder, baking soda, and salt.
  • Stir the eggs, maple syrup, and vanilla into the curdled almond milk mixture.
  • Add the dry ingredients into the wet and stir to combine.
  • Mix the remaining 4 tablespoons coconut sugar and 1 teaspoon cinnamon together in a small bowl.
  • Shape the cookie dough into small balls or use a small cookie scoop. Roll the balls in the coconut sugar + cinnamon mixture and place on prepared baking sheet.
  • Bake for 10 to 12 minutes. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
  • When cookies are cool, drizzle with melted coconut butter.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!