Vegan Sweet Potato Snickerdoodles

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I’ll be the first to admit, I did not grow up much of a snickerdoodle fan. Chocolate chip cookies will always be my #1, but with snickerdoodle being Tim’s favorite, I’ve found myself making them and actually enjoying them, too! These vegan snickerdoodle cookies with sweet potato were the upgrade that I needed to make this cookie a staple.
vegan snickerdoodle cookies

Sweet Potato Puree?

You can certainly remove the flesh from a baked sweet potato, but buying canned is easier. Canned sweet potato puree is likely available at your go-to grocery store in the fall and I can find it year round at Sprouts and Whole Foods. I first bought a can of sweet potato puree, just to experiment. I actually wanted to make a sweet potato version of my pumpkin pancakes and these cookies were born with the leftovers!
For the first round I used all sweet potato and no butter – as expected, the texture was off and I do not recommend going butter-free! I gave the ratio a few tweaks and after several tries, these vegan snickerdoodle cookies have the perfect texture and taste.
vegan snickerdoodles

“Healthy” Cookies?

These vegan snickerdoodle cookies were not created to be nutrient-dense, but they do provide vitamin A and carotenoids from the added sweet potato. Since they’re vegan, they are also low in saturated fat. While I don’t think restricting sugar is helpful to most people, it may be necessary for some. Blood sugar fluctuations may impact mood, GI function during exercise, or those with diabetes. If you’re at all concerned with your sugar intake, pair one cookie with protein and fat. For example, eat nuts with it or have one after you snack on a hard boiled egg with veggies and hummus.

If a dose of refined sugar doesn’t negatively impact your GI tract when eaten before endurance exercise, these are a great pre-workout snack! I still will opt for these fluffy pumpkin chocolate chip ones before I head to sweat, but take your pick.
healthy snickerdoodles

Vegan Snickerdoodle Cookies – Recipe Notes

  • You can sub the canned sweet potato puree for the flesh of a well-baked sweet potato. I recommend giving it a pulse in the food processor to smooth out the fiber. You may also opt for canned pumpkin puree.
  • Sugar suggestions in the recipe are provided to allow those following a vegan lifestyle to choose vegan sugar
  • I use a food scale when baking, so measurements are very precise. With flours, I recommend that the measuring cup is loosely filled vs. firmly packed.
  • I used Earth Balance buttery spread sticks. If using this brand’s spread, add an extra teaspoon. Miyokos brand non-dairy butter alternative or dairy butter can be subbed one for one. Comment below if you try with coconut oil!

vegan snickerdoodles

the best vegan snickerdoodles

Vegan Sweet Potato Snickerdoodles

This sweet potato snickerdoodle cookie recipe has the perfect texture and balance of flavor for anyone craving a fall treat. Plus, they're vegan and can be eaten pre-workout!
Prep Time 5 mins
Cook Time 10 mins
Chilling Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American

Ingredients
  

  • ¼ cup vegan butter alternative (such as Miyokos or Earth Balance)
  • 5 tbsp sweet potato puree
  • 1 tsp vanilla extract
  • ½ cup cane sugar (or beet sugar)
  • 1 ¼ cups unbleached all purpose flour (may require an additional tablespoon)
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 ¼ tsp baking powder

Snickerdoodle Topping

  • 1 tbsp cane sugar
  • ½ tbsp cinnamon

Instructions
 

  • Mix melted butter with sweet potato purée and vanilla extract in a medium bowl.
  • In another bowl, mix flour, cinnamon, baking soda and baking powder.
  • Add sugar to the wet mixture and beat with a mixer or, mix well with a whisk.
  • Add the dry to the wet and mix until well incorporated.
  • Let sit, covered, in refrigerator for at least 45 minutes or, in the freezer for 20.
  • Set oven to 350°F
  • Spoon heaping tablespoons full of the cookie dough into a ball shape before dipping into the sugar and cinnamon mixture.
  • Place onto a silpat or parchment lined baking sheet.
  • Bake 8 minutes, then let cool at least 10 minutes on baking sheet before serving.
Keyword fall cookies, vegan snickerdoodle
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  1. I need to go get some sweet potatoes, haha. I love snickerdoodles and sweet potatoes but haven’t ever tried putting em’ together! These look delicious!

  2. I added ginger , cinnamon, two teaspoons of brown sugar, nutmeg and pumpkin pie spice , all the spices to taste , sooooo delicious , taste like pumpkin pie