Easy, healthy and so delicious sweet potato almond flour cookies (they taste like sweet potato pie!). They are vegan, oil-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.
Highlights of Sweet Potato Almond Flour Cookies
Beyond their great flavor, these cookies are also:
- Packed with great nutrition
- Quick & easy to make
How to Make the Cookies
To make them, you will need little more than the following: cooked and mashed sweet potato, almond flour (or meal), a smidge of sweetener, a sprinkle of spices, and a splash of vanilla.
You will also need a 1/4 teaspoon of baking soda, about 3 tablespoons water, and (optional, but recommended) salt.
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.
Mix all of the ingredients in a bowl until blended into a stiff, yet moist dough.
How to Portion & Bake the Cookie Dough
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).
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).
Bake the cookies 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!
More Grain-Free & Vegan Almond Flour Cookies to Try