No-Oven Gluten-Free Sweet Potato Breakfast Cookies
These soft no-oven gluten-free sweet potato breakfast cookies are made with simple pantry ingredients and cooked without an oven. Perfect for breakfast, tea time, or an afternoon snack.
Equipment
- Mixing Bowl
- Potato masher
- Wooden Spoon
- Measuring cups and spoons
- Tablespoon
- Two 10-inch pans
- Baking paper (optional)
Ingredients
- 2 cups pre-cooked mashed sweet potato
- 1 egg
- ⅓ cup vegetable oil
- 1 tsp vanilla flavoring
- ⅓ cup sugar
- 1 ½ cups maize flour
- ½ cup corn starch
- 2 tsps baking powder
- ⅓ tsp salt
Instructions
Mash the Sweet Potatoes
Remove any damaged portions from the cooked sweet potatoes and mash until smooth.Add the Wet Ingredients
Add the egg, vegetable oil, and vanilla.Mix thoroughly using a wooden spoon.Add the Dry Ingredients
Add the maize flour, corn starch, baking powder, salt, and sugar.Mix until a soft dough forms.Shape the Cookies
Using a tablespoon, scoop portions of dough and shape into round cookie or biscuit shapes.Place the cookies into lightly greased and dusted pans, leaving some space between them.Cook Without an Oven
Place the pan over a wide burner.Cook on high heat for 30 seconds.Reduce to the lowest possible flame.Cover and cook for 20 minutes.Turn the Cookies
After 20 minutes, carefully turn the cookies over.Cook for another 15 minutes until cooked through and lightly browned.Cool and Serve
Allow the cookies to cool slightly before serving.Enjoy warm with tea, milk, or preferred beverage.
Notes
Helpful Tips
1. Use Well-Cooked Sweet Potatoes
Soft sweet potatoes mash more easily and create a smoother dough.2. Line Your Pan
If available, use baking paper to prevent sticking.3. Adjust Sweetness
For sweeter cookies, increase the sugar slightly or drizzle with honey before serving.4. Watch Your Heat
Keep the flame very low after the initial 30 seconds to avoid burning the bottoms.5. Check Early
Different stoves vary. Start checking around 15 minutes if your stove tends to run hot.Variations
Add Cinnamon
A teaspoon of cinnamon pairs beautifully with sweet potato.Add Raisins
Mix in a handful of raisins for extra sweetness.Add Nuts
Chopped peanuts or walnuts provide added texture and protein.Honey Drizzle
Serve with a light drizzle of honey for a sweeter breakfast treat.Storage
Store cooled cookies in an airtight container.- Room temperature: Up to 2 days
- Refrigerator: Up to 5 days
Frequently Asked Questions
Can I bake these in an oven?
Yes. Bake at 180°C (350°F) until lightly golden and cooked through, approximately 18-20 minutes.Are these cookies gluten-free?
Yes, provided your ingredients are certified gluten-free and have not been cross-contaminated.Can I reduce the sugar?
Absolutely. The sweet potatoes already contribute natural sweetness.Can I freeze them?
Yes. Allow them to cool completely, then freeze in an airtight container for up to 3 months.What can I serve with these cookies?
They pair well with:- Tea
- Coffee
- Milk