cinnamon sweet potato cookies
Soft, chewy, and warmly spiced cinnamon sweet potato cookies made with wholesome ingredients. Perfect for fall baking, meal prep, or healthy treats.
Ingredients
- 1 cup mashed sweet potato roasted or canned, unsweetened
- 1/2 cup coconut oil or softened butter
- 1/2 cup brown sugar or coconut sugar
- 1 large egg or flax egg for vegan
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose or gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg optional
- Pinch of salt
- Optional: chopped pecans raisins, chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a bowl, cream coconut oil and sugar. Add egg and vanilla.
- Mix in mashed sweet potato until smooth.
- In another bowl, combine dry ingredients: flour, baking powder/soda, spices, and salt.
- Slowly incorporate dry into wet. Fold in any mix-ins.
- Chill dough 20–30 minutes.
- Scoop dough onto tray and bake for 10–12 minutes.
- Let cool for 5 minutes before transferring to a rack.
Notes
- For extra moisture, use roasted sweet potatoes.
- Vegan-friendly when using a flax egg.
- Freeze dough balls for quick future baking.