Healthier, Gluten-Free Sugar Cookies with Sweet Potato Frosting

I’m not usually a sugar cookie fan, I just find them way toooo sweet. I’m also not an icing girl, it’s always pure sugar- my teeth and stomach ache just thinking about it. But I’m really excited about these sugar cookies because they are lower in sugar and utilize sweet potato in the icing (yes, sweet potato!). They aren’t as sickeningly sweet and you won’t get a sugar crash after. Who’s making these?!

Healthier Gluten-Free Sugar Cookies:

-1/2 cup granulated sugar

-1/4 cup softened coconut oil

-1/4 cup applesauce

-1 egg

-1 tsp. vanilla extract

-1 cup 1:1 gluten free flour (I used King Arthur)

-1/2 cup Tigernut or almond flour (could probably use more gluten free)

-3/4 tsp. baking soda 

-1/2 tsp baking powder

-1/4 tsp. salt

Sweet Potato Icing:

-1/2 cup cooked, cooled, and mashed Japanese sweet potato

-2 tbs melted coconut oil

-2-3 tbs. maple syrup

-1 tsp. vanilla extract

-1/8 tsp. salt


Preheat oven to 350 F.

Beat sugar and coconut oil until smooth. Add in the applesauce, egg, and vanilla and beat until combined.

Sift in the dry ingredients and mix on low until the dough comes together.

Refrigerate dough for 30 minutes then divide dough into 12 balls. Roll into a ball in your hand then gently flatten onto a parchment lined baking sheet. Keep any remaining dough in the fridge until ready to use.

Bake for 10-12 minutes, until cookies have puffed up and just beginning to golden. Remove and let cool on baking sheet for 10 minutes before transferring to a wire rack.

While cookies are cooling, you can make the icing. Combine all ingredients in a food processor blender until smooth. I like to let this sit in the fridge for a a couple hours after so it’s not too runny before icing the cookies.

Ice, decorate, and enjoy!

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