Vegan Sweet Potato Almond Flour Cookies (Oil-free, Gluten-free)
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.
Servings: 12 cookies
Equipment
- 1 baking sheet (liight 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
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