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:
Grain-free
Oil-free
Vegan
Paleo
Gluten-free
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.
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!
Happy baking!
More Grain-Free & Vegan Almond Flour Cookies to Try
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.
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 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. Transfer baking sheet to cooling rack and cool completely before removing cookies.
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 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)
Another wonderful recipe, Camilla! I made these this morning and they were gone before lunch! I used my baking stone and they had the nicest delicate slightly crisp outside and tender inside. I'll be making these again...and again... Thank you.
Christy
Saturday 7th of November 2020
These are delicious! They’re like pumpkin spice munchkins! I made a batch yesterday and I’ve eaten all but two already! Thanks for the awesome recipe, this is definitely going to be my go-to for a sweet snack for Fall!
Almond Flour Graham Crackers {grain-free} | power hungry
Tuesday 7th of July 2020
[…] Sweet Potato Almond Flour Cookies […]
Beverly Anne
Wednesday 13th of November 2019
This looks wonderful and I can't wait until I try this. I didn't know how the different methods of cooking them affected how they would turn out. I have been cooking them in my Instant Pot and they have turned out moist and tender so I can see how baking them would tend to make them dryer as you need a dryer sweet potato to work. I also rice my sweet potatoes because I cannot abide strings in my pies or simpy snacking on a sweet potato.
How much sweet potatoes do you need for this recipe? I have read everything twice and I can't find where you state that and I apologize if I overlooked that information.
Thanks for this recipe and I signed up for your emai!
Camilla
Thursday 14th of November 2019
Hi Beverly! You can definitely use sweet potatoes cooked in your instant pot, and ricing them sounds perfect,too. I give a range for adding water to the cookie dough to adjust for wetness/dryness if the potatoes— but any cooked sweet potatoes will work (and be delicious)
As for amounts: the recipe is at the end of the post. It has all of the exact amounts of ingredients listed. You can jump to the recipe from the top of the post if you do not want to scroll through the post 😊
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
Jana
Friday 12th of February 2021
Another wonderful recipe, Camilla! I made these this morning and they were gone before lunch! I used my baking stone and they had the nicest delicate slightly crisp outside and tender inside. I'll be making these again...and again... Thank you.
Christy
Saturday 7th of November 2020
These are delicious! They’re like pumpkin spice munchkins! I made a batch yesterday and I’ve eaten all but two already! Thanks for the awesome recipe, this is definitely going to be my go-to for a sweet snack for Fall!
Almond Flour Graham Crackers {grain-free} | power hungry
Tuesday 7th of July 2020
[…] Sweet Potato Almond Flour Cookies […]
Beverly Anne
Wednesday 13th of November 2019
This looks wonderful and I can't wait until I try this. I didn't know how the different methods of cooking them affected how they would turn out. I have been cooking them in my Instant Pot and they have turned out moist and tender so I can see how baking them would tend to make them dryer as you need a dryer sweet potato to work. I also rice my sweet potatoes because I cannot abide strings in my pies or simpy snacking on a sweet potato.
How much sweet potatoes do you need for this recipe? I have read everything twice and I can't find where you state that and I apologize if I overlooked that information.
Thanks for this recipe and I signed up for your emai!
Camilla
Thursday 14th of November 2019
Hi Beverly! You can definitely use sweet potatoes cooked in your instant pot, and ricing them sounds perfect,too. I give a range for adding water to the cookie dough to adjust for wetness/dryness if the potatoes— but any cooked sweet potatoes will work (and be delicious)
As for amounts: the recipe is at the end of the post. It has all of the exact amounts of ingredients listed. You can jump to the recipe from the top of the post if you do not want to scroll through the post 😊