These cookies are soft, perfectly sweet, and oh so comforting. They are gluten-free, vegan, and simple to make.
I originally intended to make these into sweet potato donut holes, but unfortunately, they didn’t turn out. But fortunately, they did turn into these delicious, soft, pillowy cinnamon sugar sweet potato cookies. No complaints here.
I wouldn’t change a thing with these cookies. They have the fluffiest texture and will simply melt in your mouth.
I highly recommend dusting these babies with a bit of cinnamon sugar.
These cookies are extremely simple to make. First, combine flax egg, sweet potato, applesauce, maple syrup, and vanilla extract in a large bowl. Whisk until creamy.
Add flours, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until a cookie dough forms. Use a small cookie scoop to portion out the dough, then roll into a ball. Place on a prepared baking sheet.
You’ll bake these cookies for 12-13 minutes until light golden brown. It is important to allow them to cool for 8-10 minutes as they will be quite soft when you take them out of the oven. Once cooled, roll in a cinnamon-sugar mixture.
These cookies would also be great drizzled with a simple powdered sugar icing!
I have not tried making these cookies with any substitutions, so I can not speak as to how they would turn out if you do so. However, the maple syrup can be substituted for another liquid sweetener (honey, brown rice syrup, agave) and flaxseed meal for chia seed meal (ground up chia seeds).
These cookies would also be delicious with an addition of nutmeg and/or allspice or mashed banana instead of applesauce.
These Cinnamon Sugar Sweet Potato Cookies are…
- Soft and pillowy
- Perfectly sweet
- Easy and simple
- Vegan and gluten-free
- Oh so delicious!
These cookies are soft, perfectly sweet, and oh so comforting. They are gluten-free, vegan, and simple to make.
- 2 tbsp flax seed meal
- 1 tbsp water
- ½ cup mashed sweet potato
- ¼ cup unsweetened applesauce
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- ½ cup tapioca flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
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Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Combine flaxseed meal and water in a small bowl. Let sit for 5 minutes to thicken.
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In a large bowl, whisk together flax egg, mashed sweet potato, applesauce, maple syrup, and vanilla until smooth. Add flours, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until a soft cookie dough forms.
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Use a cookie scoop to portion out dough. Roll into a ball and place on the prepared baking sheet. Bake for 12-13 minutes until light golden brown. Let cool for 8 minutes. Roll cookies in cinnamon sugar mixture (1/4 cup coconut sugar and 1 tbsp cinnamon).
Definitely need to try these! They look so good. Love your photos too 😊
Author
Thank you Amelia!
Can almond flour be replaced with tigernut or cassava flour? And can tapioca be replaced with arrowroot? Thanks!
Author
Hi Tiffany, I don’t think tigernut or cassava flour will work in this recipe. The texture will be quite different. I suggest corn starch instead of arrowroot flour. Let me know if you have anymore questions!