These vegan sweet potato cookies are soft, moist, and perfectly delicious. Sweet potatoes are a huge part of our family holiday traditions. You can always find our family dinner table stacked with sweet potato casseroles, pies, and these amazing gluten-free, dairy-free vegan cookies.
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My family and I love sweet potatoes! We roast at least four a week and eat them as sides or mashed with brown sugar. You can always find leftover sweet potatoes in our fridge. Given their naturally sweet flavors, I am surprised I hadn’t used them in a dessert recipe sooner. Aside from my traditional sweet potato pie, of course! My new favorite pastime is pinning delicious recipes to my Pinterest boards. Typically I set my sights on those recipes that require little to no technical skills. These vegan, gluten-free cookies fall under that category.
If you’re looking for sinfully moist gluten-free cookies, look no further. My vegan sweet potato cookies are made using sweet potato puree, oat flour, and coconut milk. I guarantee they will be a huge hit at all your holiday parties this Fall. Move over chocolate chip cookies; there are new vegan cookies in town. In addition to being crave-worthy, what makes these cookies special is how simple they are to make.
HOW TO MAKE VEGAN SWEET POTATO COOKIES
Vegan, gluten-free cookies are just like regular cookies, but they need more TLC regarding ingredients and baking time. Conventional cookies call for ingredients like AP flour, milk, and eggs. I’ve substituted those ingredients for some of my favorite allergy-friendly options. I’ve outlined those ingredients and the steps to creating the perfect moist gluten-free cookies.
Combine Dry Ingredients. Combine gluten-free flour, baking soda, baking powder, cinnamon, and salt. I prefer to use Bob’s Red Mill oat flour and gluten-free baking flour in my sweet potato cookies. Feel free to use your gluten-free flour mix but make sure it includes xanthan gum.
Creating Sweet Potato Mixture. In a large mixing bowl, mix the sweet potato puree, brown sugar, coconut oil, maple syrup, and vanilla with a hand mixer or whisk until well combined.
- feel free to substitute the Brown sugar for coconut sugar. It’s a 1:1 ratio conversion, so you can use the same amount. Note: coconut sugar doesn’t hold as much moisture as brown sugar. This can affect the texture, making them slightly dryer or denser.
Refrigerate cookie dough. These vegan cookies don’t contain much fat. Refrigerating them ensures they remain fluffy and don’t spread when baking. Skip this step If you’d like a flatter, more crispy cookie.
Scoop and Bake. Bake time and temperature ensure that your cookies are moist and soft. Baking your cookies at 350 degrees for 15-18 minutes (check at the 10-minute mark) will ensure they are as delicious as mine. * If you’re wanting a thinner/crisper cookie, flatten out your dough balls with your hand and bake for 15 minutes.
HOW DO YOU MAKE MOIST GLUTEN-FREE COOKIES?
The key to moist and chewy cookies is moisture content. Gluten-free cookies tend to be drier than most, so they need as much moisture as possible. Ensure your sweet potatoes are of liquid consistency. Additionally, brown sugar (contains molasses, which is 10% water) aids the flour in slowly absorbing liquids.
TIPS FOR FLAT AND THIN COOKIES
If you’d like to make flat vegan cookies, your flour and butter ratios must be accurate. One of the most common reasons cookies don’t spread out in the oven is too much flour. Cookies rely on the perfect ratio of butter to flour to spread just the right amount when baked. It’s very easy to overmeasure flour when using cup measurements.
Also, pressing your dough balls into flat circles will also create flatter, crisper cookies.
CAN I HAVE SOMETHING OTHER THAN CHOCOLATE CHIPS?
These vegan sweet potato cookies can be made with or without dark chocolate chips. They are very versatile yet stand alone quite well. The featured photos are from my second batch. I decided to add chocolate chips for fun. You can add ingredients like carob chips, sweet coconut shavings, chopped nuts, or dried cranberries to this recipe. Make it your creation.
One last note about the cookies, they take roughly 30 minutes to make from start to finish. Aside from the sweet potatoes, you may already have all the ingredients. That’s another reason I loved this recipe. No random trips to the grocery store in search of items I’ll never use again (I’m looking at you, almond extract!). Anyway, check out this simple recipe for some pretty tasty vegan treats. This recipe yields 24 -36 cookies, depending on your preferred size.
Check out my other vegan recipes:
- Gluten-Free Sweet Potato Honey Cornbread Cake | Tastybits
- Gluten-Free Ube Cookies | Tastybits
- Vegan Lemon Buttercream Cupcakes
- Vegan Cranberry Muffins
- Vegan Cherry Chocolate Muffins
I genuinely thank you for visiting my blog. If you enjoyed this vegan sweet potato cookie recipe, please share it with your friends and family on social media. If you happen to try out this recipe, please tag me. I’d love to share your creations in my stories with credits to you! Facebook or Instagram
Vegan Gluten-Free Sweet Potato Cookies
- 1 cup Oat Flour
- 1 1/2 cup Gluten-Free Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup sweet potato puree
- 1 cup packed dark brown sugar
- ½ cup coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup Vegan chocolate morsels (optional)
- Preheat your oven to 350ºF and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, mix the sweet potato, brown sugar, oil, maple syrup, and vanilla with a hand mixer or whisk until well combined.
- Gradually stir the flour mixture into the sweet potato mixture. The dough will be rather sticky.
- If time permits, refrigerate the dough for 1 hour to make it a bit more manageable. If using coconut oil, it will firm up quite well.
- Drop the dough by the heaping tablespoonful onto baking sheets about 2 inches apart.
- Bake for 15 - 18 minutes, or until the tops take on a golden hue. (Check at the 10 minute mark.)
- Let cool on the baking sheets for 3 minutes before removing the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week, or put the cookies in plastic freezer bags and freeze to enjoy later.
LOVE IT? PIN IT!