Skip to Content

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.
overhead shot of vegan sweet potato almond flour cookies atop a blue patterned napkin.

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

Close-up of a sweet potato almond flour cookie with a bite taken out of it.

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:

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.

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

Vegan Sweet Potato Almond Flour Cookies {grain-free, paleo}

Vegan Sweet Potato Almond Flour Cookies {grain-free, paleo}

Yield: 12 cookies
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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.

Ingredients

  • 1 cup (96 g) blanched almond flour or almond meal
  • 1 and 1/2 tablespoons coconut sugar
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt (optional/adjustable)
  • 1/3 cup (75 mL) finely mashed cooked sweet potato
  • 3 tablespoons water, divided
  • Optional: cinnamon sugar

Instructions

  1. Preheat oven to 350F (180C). Line a cookie sheet with parchment paper.
  2. 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).
  3. 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
  4. 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)

Nutrition Information
Yield 12 Serving Size 1 cookie
Amount Per Serving Calories 62Total Fat 4.6gSaturated Fat 0.3gCholesterol 0mgSodium 29.6mgCarbohydrates 5.5gFiber 1.3gSugar 2.6gProtein 2.2g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Nicola

Wednesday 19th of October 2022

Help me out; what exactly is “pumpkin pie spice”?

Camilla

Friday 21st of October 2022

Apologies, Nicola, you must not live in the US (pumpkin pie spice is an autumn obsession here). It is a ready to use spice combination (used in pumpkin pie, which is a classic dessert here at Thanksgiving). It is similar to British "mixed spice." But here is a breakdown of what typically comprises pumpkin pie spice: 1 and 1/2 tablespoons ground cinnamon 2 teaspoons ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground clove 1/8 teaspoon ground allspice

You can store the mix in an airtight container for up to a year :)

Scott

Monday 22nd of August 2022

Thanks for this recipe. I think they turned out great plus they are easy. I like to cook my sweet potatoes in a my pressure cooker so i nearly always have some on hand. I made the first batch with almond flour and they turned out so good i made another batch with pecan flour. Not sure which i like the best. I guess the best ones will be the ones that disappear first. It's all good; )

Camilla

Thursday 25th of August 2022

OOOh, pecan flour! That sounds so good, love the combination of pecans and sweet potato. How smart of you :) I am so glad you like the recipe!

Chandler

Monday 16th of May 2022

These were so delicious! Next time I will sprinkle the pumpkin pie spice on top as suggested instead of cinnamon sugar, just for a bit more oomph. They are amazing either way though. I cant stop eating them! I am new to the world of GF and that’s how I found your site — love that there are endless easy, tasty, healthy recipes! Thank you❤️

Camilla

Thursday 9th of June 2022

You are very welcome, Chandler :)

Gina Morgan

Saturday 12th of June 2021

Can you use a non-granular sweetener like Pure Monkfruit?

Camilla

Tuesday 15th of June 2021

I think you could, Gina. You might need to add a teaspoon or two more almond flour if the cookie dough looks loose, but otherwise, should work well!

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.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe