Vegan Sweet Potato Almond Flour Cookies (Gluten-free, Oil-free)

Easy, healthy and so delicious vegan sweet potato almond flour cookies (they taste like sweet potato pie!). They are oil-free, gluten-free, grain-free, and Paleo.

Oil-Free, Grain-Free & Vegan Sweet Potato Cookies 

It has been a long while since I have posted a recipe using sweet potatoes, which is ridiculous given that I eat sweet potatoes all the time!

Really and truly, sweet potatoes are a staple in my shopping cart. All year round. If I am baking something at high heat, I typically add a few (whole) sweet potatoes to roast alongside. A roasted sweet potato, plain or with assorted toppings, is my anytime power meal or snack.

Scoop out the sweet potato and you also have the makings of a seriously delicious and addictive cookie, too. Specifically, my Sweet Potato Almond Flour Cookies. 

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Benefits of Vegan Sweet Potato Almond Flour Cookies

Beyond their great flavor, these cookies are also:

• Grain-free
• Oil-free (e.g., no coconut oil, avocado oil or butter)
• Vegan (egg-free, dairy-free)
• Paleo
• Gluten-free
• Packed with great nutrition (including protein and fiber)
• Quick & easy to make

Ingredients for the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

To make them, you will need little more than the following:

• Finely ground almond flour (not almond meal)
• Mashed cooked sweet potato
• Coconut sugar (see the recipe card notes for alternatives)
• Pumpkin pie spice (see the recipe card notes for alternatives)
• Vanilla extract
• baking soda

You will also need about 3 tablespoons water (I use filtered tap water), and (optional, but recommended) salt. 

How to Make the Sweet Potatoes

The sweet potato mash can be prepared by steaming, boiling, microwaving or roasting whole sweet potatoes. All optionswork, but there are some differences:

Roasting the sweet potatoes whole produce the sweetest, most flavorful mash. It is all about the caramelization and concentration flavors as the potatoes roast. Microwaving (whole) runs a close second for flavor. You will likely need less water and may want to add less sweetener.

Steamed and boiled sweet potatoes will be starchier than roasted sweet potatoes. You will likely want to add all 1 and 1/2 tablespoons sweetener and the full 3 tablespoons water.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Once you have your sweet potatoes prepared, the cookies come together in no time.

Step One: Preheat Oven & Prepare Baking Sheet

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Mix the Dough

In a small to medium bowl, stir together the dry ingredients: almond flour, coconut sugar, pumpkin pie spice, baking soda, and optional salt.

Add the wet ingredients: sweet potato, vanilla extract, and HALF of the water, stirring until completely blended. If dough is still dry, add more of the water (up to the full 3 tablespoons)

Step Three: Portion the Cookie Dough

Portion the dough into 12 equal scoops or balls and place on the prepared baking sheet.

I used a small cookie scoop to make my cookies. If you are portioning the dough and rolling into balls, gently press (slightly) into the cookie sheet or sheet pan to flatten the bottoms (the cookies do not spread).

Optional: Sprinkle with Cinnamon Sugar

For added flavor and color, you can follow my lead and sprinkle the tops with a bit of cinnamon sugar (I actually used pumpkin pie spice mixed with coconut sugar).

Step Four: Bake the Cookies

Bake the cookies in the preheated oven for 17 to 20 minutes until they are golden brown at the edges and feel just set at the centers.

Let the cookies sit on the baking sheet for 10 minutes (they will continue to firm up). Transfer the cookies from the baking sheet to a cooling rack and cool completely.

I know you will love these as much as I do–they taste like sweet potato pie! Enjoy the cookies for dessert, an afternoon snack or as a grab and go breakfast cookie.

FAQ

• How should I store the cookies? Store the cooled cookies in an airtight container in the refrigerator for 5 days, or the freezer for up to 3 months.
• Sometimes my cookie dough seems dry, sometimes moist. Why? Sweet potatoes vary in their moisture and starch content (even more so depending on how the sweet potatoes are cooked). Be sure to add no more than half the amount of water at a time until a cohesive, but still stiff dough, is achieved.
• What can I use in place of coconut sugar? An equal amount of the granulated sweetener of your choice (e.g., brown sugar, natural cane sugar) can be used in place of the coconut sugar. An equal amount of liquid sweetener (e.g., maple syrup or agave nectar) can also be used (decrease water by 1 to 2 teaspoons).
• Can I use other flours (e.g., oat flour or all-purpose flour) in place of the almond flour? No, the recipe will not work, as written, with other flours.
• Can I use canned sweet potato puree? Yes. Canned sweet potato puree tend to be much looser than homemade cooked sweet potato. Extra water may not need to be added at all. Add the sweet potato puree BEFORE adding any additional water.

Flavor Variations

The options for add-ins are vast! Consider one, or a combination of several, of the following options to customize your vegan sweet potato almond flour cookies to your tastes.

• Spices: Instead of using pumpkin pie spice, 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or a pinch of cloves. Or add a combination of spices (no more than 1.5 teaspoons total).
• 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: Add up to 1/3 cup of your favorite chocolate chips or chunks, or 2 tablespoons of cacao nibs.
• Nuts or Seeds: Add up to 1/3 cup 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 with 1/2 teaspoon of almond extract, or 1 teaspoon rum or brandy extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.

Happy baking!

More Grain-Free & Vegan Almond Flour Cookies to Try

• 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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4.92 from 48 votes

Vegan Sweet Potato Almond Flour Cookies (Oil-free, Gluten-free)

By: Camilla

Easy, healthy and so delicious sweet potato cookies, made with almond flour (they taste like sweet potato pie!). They are grain-free, oil-free, vegan and Paleo.

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 cookies

Equipment

• 1 baking sheet (liight colored, to avoid over-browning / burning)

Ingredients 

1x2x3x

• ▢ 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

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F (180C). Line a Baking sheet with parchment paper.
• In a small to medium bowl, stir together the almond flour, coconut sugar, pumpkin pie spice, baking soda, and optional salt. Add the sweet potato, vanilla extract, and HALF of the water, stirring until completely blended. If dough is still dry, add more of the water (up to the full 3 tablespoons).
• Using a small cookie scoop drop dough into 12 mounds, or roll into 12 balls. Place on prepared baking sheet, spacing 2 inches apart. If desired, sprinkle with cinnamon sugar
• Bake in the preheated oven for 17 to 20 minutes until golden brown at edges and centers of cookies feel firm to the touch.
• Let the cookies sit on the baking sheet for 10 minutes (they will continue to firm up). Transfer the cookies from the baking sheet to a cooling rack and cool completely.

Notes

Storage: Store the cooled cookies in an airtight container in the refrigerator for 5 days, or the freezer for up to 3 months.

Sweet Potato Tips: Sweet potatoes vary in their moisture and starch content (even more so depending on how the sweet potatoes are cooked). Be sure to add no more than half the amount of water at a time until a cohesive, but still stiff dough, is achieved.

Sweetener Options: An equal amount of the granulated sweetener of your choice (e.g., brown sugar, cane sugar) can be used in place of the coconut sugar. An equal amount of liquid sweetener (e.g., maple syrup, agave nectar) can also be used (decrease water by 1 to 2 teaspoons)

Pumpkin Pie Spice Alternatives: Instead of using pumpkin pie spice, 1/4 to 1 teaspoon of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or a pinch of cloves. Or add a combination of spices (no more than 1.5 teaspoons total).

Nutrition

Serving: 1cookie | Calories: 62kcal | Carbohydrates: 5.5g | Protein: 2.2g | Fat: 4.6g | Saturated Fat: 0.3g | Sodium: 29.6mg | Fiber: 1.3g | Sugar: 2.6g

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