I love these chewy and flavorful Sweet Potato Snickerdoodles made with naturally sweet mashed sweet potatoes and a warm cinnamon-sugar coating. They offer a cozy twist on the classic snickerdoodle—perfectly soft, subtly spiced, and naturally moist. These cookies always feel like a comforting treat, especially when fall is in the air.
Why You’ll Love This Recipe
I’m always looking for ways to add a nutritious twist to classic desserts, and these Sweet Potato Snickerdoodles deliver just that. The mashed sweet potato keeps the cookies tender and moist without needing too much added fat. Plus, the subtle sweetness from the coconut sugar balances beautifully with the cinnamon coating. I appreciate how easy these cookies come together, and they’re a great option for anyone who wants a little more wholesome indulgence in their baking. Also, swapping in gluten-free flour or vegan butter makes them adaptable for different diets.
Ingredients
1 cup cooked mashed sweet potato (about 1 medium sweet potato)
1/2 cup coconut sugar or brown sugar
1/4 cup melted coconut oil or butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour (or gluten-free flour blend)
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for rolling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the mashed sweet potato, sugar, melted coconut oil, egg, and vanilla extract until smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly sticky.
In a small bowl, combine the granulated sugar and a teaspoon of cinnamon for rolling.
Using a tablespoon, scoop dough and roll into balls, then roll each ball in the cinnamon-sugar mixture until coated.
Place the dough balls onto the prepared baking sheet about 2 inches apart, and gently flatten each slightly with your palm.
Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 18 cookies.
Prep time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Variations
I often tweak this recipe depending on what I have on hand or my mood:
For a vegan version, I swap the egg for a flax egg and use melted coconut oil instead of butter.
Using a gluten-free flour blend keeps it gluten-free without sacrificing texture.
Adding a pinch of nutmeg or cloves alongside the cinnamon adds extra warmth and spice.
For a bit of crunch, I sometimes add chopped pecans or walnuts to the dough.
Rolling the cookies in colored sugar instead of cinnamon sugar makes them fun for holiday treats.
Storage/reheating
I store these cookies in an airtight container at room temperature, and they stay fresh for up to 4 days. If I want to keep them longer, I freeze the baked cookies in a sealed bag for up to 2 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them slightly in a 300°F oven for 5 minutes to bring back that fresh-baked softness.
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FAQs
Can I make these cookies dairy-free?
Yes, I substitute butter with melted coconut oil or a plant-based butter to make these cookies dairy-free without changing the flavor or texture too much.
What can I use instead of coconut sugar?
Brown sugar works great as a direct substitute, and it adds a nice depth of flavor to the cookies.
How do I store leftover cookies?
I keep them in an airtight container at room temperature for a few days or freeze them for longer storage. Make sure they’re completely cooled before storing.
Can I use fresh sweet potato instead of cooked?
Yes! Just bake or boil the sweet potato first, then mash it thoroughly before using it in the recipe to ensure the right moisture level.
Will these cookies be soft or crunchy?
These snickerdoodles are soft and chewy with a slight crisp around the edges. If I want them crunchier, I bake them a couple minutes longer.
Conclusion
I love how this Sweet Potato Snickerdoodles recipe combines the familiar comfort of classic cinnamon cookies with a nutritious, natural twist. They’re a delicious way to enjoy seasonal flavors and satisfy a sweet tooth without feeling overly indulgent. Whether I’m baking for a cozy afternoon or sharing with friends, these cookies never disappoint.
📖 Recipe:
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Sweet Potato Snickerdoodles
- Total Time: 27 minutes
- Yield: About 18 cookies
- Diet: Vegetarian
Description
Chewy and flavorful snickerdoodle cookies made with naturally sweet mashed sweet potatoes and a warm cinnamon-sugar coating, offering a cozy twist on the classic snickerdoodle.
Ingredients
1 cup cooked mashed sweet potato (about 1 medium sweet potato)
1/2 cup coconut sugar or brown sugar
1/4 cup melted coconut oil or butter
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or gluten-free flour blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 tablespoons granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the mashed sweet potato, sugar, melted coconut oil, egg, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly sticky.
- In a small bowl, combine the granulated sugar and a teaspoon of cinnamon for rolling.
- Using a tablespoon, scoop dough and roll into balls, then roll each ball in the cinnamon-sugar mixture until coated.
- Place the dough balls onto the prepared baking sheet about 2 inches apart, and gently flatten each slightly with your palm.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a vegan version, substitute the egg with a flax egg and use melted coconut oil instead of butter.
Use gluten-free flour blend to make the recipe gluten-free.
Add a pinch of nutmeg or cloves with cinnamon for extra warmth and spice.
Add chopped pecans or walnuts for crunch.
Roll cookies in colored sugar for festive holiday treats.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Reheat frozen cookies at 300°F for 5 minutes to restore softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
