Sweet Potato Shortbread One-Bite Cookies

Sweet Potato One-Bite Shortbread Cookies, Grain-Free


It’s been a week, all right. And I need a cookie or two or three. Join me?

Shortbread cookies are probably one of  the quickest and easiest cookies to make. One bowl, a big wooden spoon, a few ingredients, a little stirring (ok, a lot of stirring) and the dough is ready.

Although, it does like to rest first, so making the dough ahead of time is a good idea. These are also grain-free and use coconut sugar and the best part – they have rum.

Sweet potato gives them a nice kick along with the rum which is optional, but include it if your week’s been as fun as mine. This little shortbread is fun to make in a mini muffin pan because it comes out looking like little flying saucer disks. But you can also form a heaping teaspoon of dough into a little ball, place it on a parchment lined cookie sheet and flatten before baking. Always best to chill shortbread dough before baking so it holds the shape.

Also, shortbread is slightly crumbly – that’s just shortbread. But these are fragile when freshly baked. They firm up as they rest and store them in a tin for best keeping. They do get tastier with age and they will last for a almost a week.


Sweet Potato One-Bite Shortbread Cookies, Grain-Free

Sweet Potato Shortbread One-Bite Cookies
  • 30 grams pureed sweet potato (2 tablespoons)
  • 168 grams coconut oil (3/4 cup)
  • ½ teaspoon vanilla extract
  • ½ teaspoon dark rum (optional but really good!)
  • 70 grams coconut sugar (scant ⅓ cup)
  • 240 grams blanched almond flour (scant 2 ½ cups)
  • 30 grams tapioca flour/starch (1/4 cup)
  • 25 grams coconut flour (1/4 cup)
  1. In a large bowl blend together sweet potato puree, coconut oil, vanilla extract and rum (if using) until thoroughly combined. Add sugar and blend. Stir in almond flour, tapioca starch and coconut flour until the dough comes away from the sides of the bowl. Divide dough in half and roll into two skinny logs. Wrap in plastic and refrigerate for at least four hours, one day and up to four days is even better.
  2. Preheat oven to 325°F. Divide dough into teaspoon sized balls. Place balls in a 24-count mini muffin tin. Cover with plastic wrap and press flat to fit. Refrigerate for 20 minutes. Bake 15-18 minutes until cookies are golden brown. Cool in the pan for a minute or two and invert onto a rack to cool completely. Cookies are fragile while warm but will become sturdy as they cool. Shortbread cookies crumble a little bit.

Sweet Potato One-Bite Shortbread Cookies, Grain-Free


  1. huntfortheverybest says:

    it looks delicious!

  2. don’t know how to get your recipes

  3. what can I substitute for almond flour? Thank you!

    • GlutenFreeCanteen says:

      This recipe was developed as a grain-free shortbread. Removing the almond/tapioca mix changes the recipe to something else. I’m afraid I don’t have an answer for you, but feel free to experiment. And I will add that to my list of recipes (for the holidays) to develop, Pumpkin Shortbread.