Gluten Free Sweet Potato Rice Cookies - Vegetarian/Vegan

Updated: Jun 18


I'M BACK! After 2 very long and painful months of recuperation, I was able to make a quick and easy healthy, gluten free cookie.


This gluten free sweet potato rice cookie recipe is not only tasty but also healthy.

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Wash a large sweet potato and make slits with a knife so the steam is released and it doesn't explode. Steam it in a steamer pot until very tender or you can bake it in the oven for approximately 40 minutes at 350 degrees or use an air fryer set at 400 and 20 minutes. If you need to cook potato longer, do so. I chose the air fryer method. When a fork goes completely through easily, the potato is done. Allow potato to cool completely.

Once potato is cool, scoop out flesh and mash until smooth. Measure 1/2 cup of the sweet potato into a large bowl. Add all the rest of the ingredients. Blend well. Texture should be smooth yet should hold together when grasped in slightly wet hands. (see video)

Visit my category Gluten Free Soups.

Scoop out a small handful of the mixture and roll gently into a ball with slightly wet hands. Place onto a cookie sheet lined with parchment paper and sprayed lightly with olive oil. Flatten each cookie dough ball with the palm of your hand. A little thicker makes it more moist in the middle.

Place cookie tray into a preheated 350 degree oven and bake for 18 minutes until tops are golden brown. Allow to cool for approximately 10 minutes. Transfer to a cooling rack and let cool another 30 minutes or more until completely cooled. They will hold their shape better if you allow to cool completely.

Serve and enjoy.


Ingredients:

1/2 cup cooked sweet potatoes mashed

1/2 cup ripe banana mashed or baby food banana

1/4 cup peaches mashed

1/4 cup liquid from canned peaches

2 1/2 cup gluten free rice flakes

1/8 teaspoon salt

1/4 teaspoon sugar or sugar substitute such as Truvia

1/4 teaspoon brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/3 cup chocolate chips


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