Go Back

Vegan Sweet Potato Snickerdoodles

It’s cookie season and these sweet potato snickerdoodles are soft, cinnamony, and so dang good! They are addicting and the perfect holiday cookie!
Print Recipe
overview shot of sweet potato snickerdoodles on top of a cooling rack
Prep Time:10 minutes
Cook Time:10 minutes
Chilling time:1 hour
Total Time:1 hour 20 minutes

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. 

Notes

To make your own sweet potato purée, clean and dry your sweet potato, poke a few holes in it all over, place on a baking sheet, and bake for 1 hour at 400 degrees F. Once cooled, scoop out the flesh and place it in your food processor. Add a splash of water and blend until smooth and has the consistency of pumpkin purée.
Servings: 28
Author: valeria.chao