Vegan Sweet Potato Snickerdoodles
It’s cookie season and these vegan sweet potato snickerdoodles are soft, cinnamony, and so dang good! They are addicting and the perfect holiday cookie! I love the cinnamon sugar coating and the sweet potato adds the perfect moisture and touch of sweetness to these cookies.
These sweet potato snickerdoodles are super easy to make, but they do require some chilling time. It is important for the dough to chill so the flavors can develop and it helps the cookies not spread too much. An hour in the fridge is the minimum or you can chill it overnight. When you are about to roll the dough into balls, let it sit out on the counter for 5-10 minutes so it can be easier to handle.
All the kiddos, including my own son (who doesn’t love many cookies to begin with), and adults loved these sweet potato snickerdoodles. They are so addicting and may be one of my new favorite holiday cookies. No one will even notice they are vegan. I just love the cinnamon sugar on the outside and soft cookie on the inside. I prefer them over normal snickerdoodles because I love the flavor and texture the sweet potatoes add.
If you don’t have sweet potato purée, you can definitely sub pumpkin purée. I made my own sweet potato purée by roasting a whole sweet potato in the oven at 400 degrees F for about 1 hour. Then once cooled, I scooped out the flesh and put in my food processor. Next, blend it with some water for a smooth consistency. I highly recommend making your own sweet potato purée because it is more flavorful.
I sure hope you give these lovely vegan sweet potato snickerdoodles a try because you won’t be disappointed! If you make them, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Vegan Sweet Potato Snickerdoodles
Ingredients
- 1/2 cup vegan butter, melted
- 1 cup sweet potato purée (see notes on how to make your own)
- 1 tsp vanilla extract
- 2/3 cup pure organic cane sugar
- 1/3 cup brown sugar or coconut sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp salt
Topping
- 1/4 cup pure organic cane sugar
- 1 Tbsp cinnamon
Instructions
- In a large bowl add the flour, cinnamon, baking soda, baking powder, cream of tartar, and salt. Whisk until well combined.
- In the bowl of your stand mixer (I used my KitchenAid), add the vegan butter, sweet potato puree, vanilla, cane sugar, and brown sugar. Use the paddle attachment and beat until well combined and smooth, about 1-2 minutes.
- Slowly add the flour mixture into the wet ingredients and mix on low until just combined. Don’t overmix. Cover and chill dough in the refrigerator for 1 hour or overnight.
- When you are almost ready to bake, take dough out, and preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper. Make the topping by mixing the sugar and cinnamon in a small bowl.
- Use a cookie scoop (mine is 1.5 Tbsp) and scoop dough and roll into a ball. Roll it in the cinnamon sugar mixture and place on the baking sheet. Repeat until you fill the baking sheet.
- Bake for 10-12 minutes, until lightly golden. Let it cool on the pan for 15 minutes. Place on a wire rack to cool completely. Enjoy! Store in an airtight container for up to 5 days.
