Vegan Sweet Potato Almond Flour Cookies: A Healthy & Delicious Treat
Indulge in the goodness of these easy-to-make, healthy, and incredibly delicious Vegan Sweet Potato Almond Flour Cookies! These cookies taste remarkably like sweet potato pie but without the guilt. They are not only oil-free and gluten-free but also grain-free and Paleo-friendly, making them a perfect choice for those with dietary restrictions or anyone seeking a wholesome snack.
Oil-Free, Grain-Free & Vegan Sweet Potato Cookies: A Nutritional Powerhouse
It’s been too long since we’ve shared a sweet potato recipe, especially considering how often we enjoy them! Sweet potatoes are a year-round staple in our kitchen. When baking at high heat, we often add a few whole sweet potatoes to roast alongside whatever else is cooking. A simple roasted sweet potato, whether plain or topped with various goodies, serves as a go-to power meal or snack.
And guess what? That scooped-out sweet potato flesh can also be transformed into seriously delicious and addictive cookies – specifically, our Sweet Potato Almond Flour Cookies. Get ready to experience a burst of flavor and goodness in every bite!
Why You’ll Love These Vegan Sweet Potato Almond Flour Cookies
These cookies are more than just delicious; they offer a multitude of benefits:
- Grain-Free: Perfect for those avoiding grains.
- Oil-Free: No coconut oil, avocado oil, or butter needed.
- Vegan: Egg-free and dairy-free, making them suitable for vegans.
- Paleo: Aligned with Paleo diet principles.
- Gluten-Free: Safe for individuals with gluten sensitivities.
- Nutrient-Rich: Packed with essential nutrients, including protein and fiber.
- Quick & Easy: Ready in under 30 minutes!
Ingredients You’ll Need
The precise amounts for each ingredient are detailed in the recipe card at the end of this post. Use either US Customary (volume) or Metric (weights) for your preferred measurement style.
To create these delightful cookies, you’ll only need a handful of simple ingredients:
- Finely Ground Almond Flour: Provides a nutty flavor and gluten-free structure.
- Mashed Cooked Sweet Potato: Adds natural sweetness, moisture, and vibrant color.
- Coconut Sugar: A natural sweetener with a lower glycemic index than refined sugar. (See recipe card notes for alternatives.)
- Pumpkin Pie Spice: A warm and comforting blend of spices. (See recipe card notes for alternatives.)
- Vanilla Extract: Enhances the overall flavor profile.
- Baking Soda: Helps the cookies rise and achieve a soft texture.
You’ll also require about 3 tablespoons of water (filtered tap water works perfectly) and a pinch of salt (optional, but recommended to balance the sweetness).
Preparing the Sweet Potatoes: The Foundation of Flavor
The sweet potato mash can be prepared through various methods: steaming, boiling, microwaving, or roasting whole sweet potatoes. While all options work, each offers slightly different results:
- Roasting: Roasting whole sweet potatoes yields the sweetest and most flavorful mash. The caramelization and concentration of flavors during roasting make a significant difference. Microwaving (whole) comes in a close second for flavor intensity. When using roasted or microwaved sweet potatoes, you’ll likely need less water and may want to reduce the amount of sweetener.
- Steaming and Boiling: Steamed and boiled sweet potatoes tend to be starchier than their roasted counterparts. If using steamed or boiled sweet potatoes, you’ll likely want to add the full 1 1/2 tablespoons of sweetener and the entire 3 tablespoons of water.
Choose the method that best suits your time and preference, keeping in mind the subtle flavor variations each brings to the final cookie.
Easy Step-by-Step Instructions: Baking Made Simple
The complete and detailed directions are available in the recipe card below.
Once you have your sweet potatoes prepped, these cookies come together in a snap!
Step One: Preheat Oven & Prepare Baking Sheet
Begin by preheating your oven to 350°F (180°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step Two: Mix the Cookie Dough
In a small to medium-sized mixing bowl, combine the dry ingredients: almond flour, coconut sugar, pumpkin pie spice, baking soda, and salt (if using). Stir well to ensure even distribution.
Next, add the wet ingredients: mashed sweet potato, vanilla extract, and HALF of the water. Stir until everything is thoroughly blended. If the dough appears dry, gradually add more of the water, up to the full 3 tablespoons, until a cohesive dough forms.
Step Three: Portion the Cookie Dough
Divide the cookie dough into 12 equal portions, using a cookie scoop or your hands. Place the dough portions onto the prepared baking sheet, leaving some space between each cookie.
If you’re rolling the dough into balls, gently press down on each ball to slightly flatten the bottoms. These cookies don’t spread much during baking, so this step helps them bake evenly.
Step Four: Optional – Sprinkle with Cinnamon Sugar
For an extra touch of flavor and visual appeal, consider sprinkling the tops of the cookies with a mixture of cinnamon sugar. We recommend using pumpkin pie spice mixed with coconut sugar for an enhanced flavor profile.
Step Five: Bake the Cookies to Perfection
Place the baking sheet in the preheated oven and bake for 17 to 20 minutes. The cookies should be golden brown around the edges and feel firm to the touch in the centers.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes. This allows them to firm up further before transferring them to a wire rack to cool completely.
We’re confident you’ll adore these cookies as much as we do! They truly taste like sweet potato pie in cookie form. Enjoy them as a delightful dessert, a satisfying afternoon snack, or even as a quick and healthy grab-and-go breakfast option.
Frequently Asked Questions (FAQ)
- How should I store these cookies? For optimal freshness, store the cooled cookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Why does my cookie dough sometimes seem dry and sometimes moist? The moisture content of sweet potatoes can vary depending on how they are cooked. Start by adding only half the amount of water and gradually add more until a cohesive, but still stiff, dough is achieved.
- What can I use in place of coconut sugar? You can substitute coconut sugar with an equal amount of any granulated sweetener of your choice, such as brown sugar or cane sugar. Alternatively, use an equal amount of liquid sweetener (e.g., maple syrup or agave nectar), but reduce the water by 1 to 2 teaspoons.
- Can I use other flours, such as oat flour or all-purpose flour, instead of almond flour? Unfortunately, this recipe won’t work as written with other types of flour. Almond flour’s unique properties are essential for the texture and structure of these cookies.
- Can I use canned sweet potato puree? Yes, you can! Keep in mind that canned sweet potato puree tends to be looser than homemade cooked sweet potato. You may not need to add any additional water. Add the sweet potato puree BEFORE adding any water.
Explore Flavor Variations: Customize Your Cookies!
The possibilities for add-ins are endless! Consider incorporating one or a combination of the following options to personalize your vegan sweet potato almond flour cookies:
- Spices: Instead of pumpkin pie spice, try 1/4 to 1 teaspoon of your favorite single spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or a pinch of cloves. You can also create a custom blend of spices, but keep the total amount under 1.5 teaspoons.
- Dried Fruit: Add up to 1/3 cup of chopped dried fruit, such as raisins, dried apricots, dried cranberries, dried cherries, dried blueberries, or dried figs.
- Chocolate: Stir in up to 1/3 cup of your favorite chocolate chips or chunks, or 2 tablespoons of cacao nibs.
- Nuts or Seeds: Incorporate up to 1/3 cup of chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
- Extracts or Zests: Replace the vanilla extract with 1/2 teaspoon of almond extract, or 1 teaspoon of rum or brandy extract. Or, add one to two teaspoons of finely grated lime, lemon, or orange zest.
Happy baking, and enjoy experimenting with different flavor combinations!
More Grain-Free & Vegan Almond Flour Cookies to Try
If you enjoy these sweet potato almond flour cookies, be sure to check out these other delicious grain-free and vegan almond flour cookie recipes:
- 3-Ingredient Almond Flour Cookies {oil-free}
- Almond Flour Graham Crackers
- 3-Ingredient Banana Almond Flour Cookies
- 4-Ingredient Chocolate Almond Flour Cookies
- 3-Ingredient Almond Flour Shortbread Cookies
- Pumpkin Almond Flour Cookies
- 3-Ingredient Fresh Apple Almond Flour Cookies
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Vegan Sweet Potato Almond Flour Cookies (Oil-free, Gluten-free)
Camilla
5
minutes
20
minutes
25
minutes
12
cookies
Equipment
-
1 baking sheet (light colored, to avoid over-browning / burning)
Ingredients
-
1
cup
almond flour,
(not almond meal) -
1.5
tablespoons
coconut sugar,
(see notes for options) -
1.5
teaspoons
pumpkin pie spice,
(see notes for options) -
1/4
teaspoon
baking soda -
1/4
teaspoon
salt,
optional/adjustable -
1/3
cup
mashed cooked sweet potato -
3
tablespoons
water,
divided -
1
teaspoon
vanilla extract -
Optional: cinnamon sugar
Metric
Instructions
-
Preheat oven to 350F (180C). Line a baking sheet with parchment paper.