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. 

Benefits of Vegan Sweet Potato Almond Flour Cookies

Beyond their great flavor, these cookies are also:

• Grain-free
• Oil-free
• Vegan (egg-free, dairy-free)
• Paleo
• Gluten-free
• Packed with great nutrition
• 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.

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

• Finely ground almond flour (not almond meal)
• Mashed cooked sweet potato
• Coconut sugar (I have alternatives)
• Pumpkin pie spice (I have options)
• Vanilla extract

You will also need a 1/4 teaspoon of baking soda, about 3 tablespoons 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.

Instructions for Making the Cookies

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 All of the Ingredients

Mix all of the ingredients in a medium-size bowl until blended into a stiff, yet moist dough.

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 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.

The cookies will continue to firm up as they cool, so allow them to cool completley on the baking sheet before moving them.

I know you will love these as much as I do–they taste like sweet potato pie!

FAQ

Storage for the Cookies

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

Sweet Potato Tip

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.

Alternatives for Coconut Sugar

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

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