Vegan Sweet Potato Cookies Recipe

Vegan Sweet Potato Cookies Recipe

These vegan sweet potato cookies take only 20 mins to make! These are sweet & soft cookies with a subtle taste of sweet potato!

If you’re looking for an easy vegan sweet potato cookie recipe, look no further! With minimal ingredients, you’ll want to make this every holiday it’s so good and perfect for a cozy fall or holiday season!


My sweet potato cookies are vegan, nut-free and can be made gluten-free using GF flour!


Recipe for Vegan Sweet Potato Cookies Recipe

Recipe for Vegan Sweet Potato Cookies

These super soft vegan sweet potato cookies are a perfect treat to make during the fall and holiday seasons.

These vegan cookies are perfect for those who love a subtle taste of sweet potato and super soft and pillow-like cookies.

All you need is canned sweet potato puree, brown sugar, apple sauce, vegan butter, cinnamon, vanilla extract, flour, baking soda, and salt to make these delicious sweet potato cookies! I also made a 3-ingredient maple glaze for the tops of the cookies but this is optional! I’ll leave instructions for it down below in case you want to make it 🙂

You can also swap the sweet potato for pumpkin and make pumpkin cookies too!

Watch me on YouTube make these sweet potato cookies & other vegan recipes!

Cheap Lazy Vegan Sweet Potato Cookies

Ingredients

  • Sweet potato puree
  • Vegan Butter
  • Brown Sugar
  • Apple Sauce
  • Cinnamon
  • Vanilla Extract
  • All-purpose Flour
  • Baking Soda
  • Salt

Measurements in Recipe card below!


How To Make Sweet Potato Cookies (Vegan)

1. Start by preheating your oven to 350 degrees F (175 C).

2. Next, you’ll want to start making your vegan sweet potato cookies by mixing vegan butter and brown sugar in a large mixing bowl with an electric hand mixer until combined.

3. Then, add in apple sauce, sweet potato puree, cinnamon & vanilla extract. Mix again until combined.

4. In a smaller separate bowl, add your dry ingredients: flour, baking soda, and salt. Use a whisk to mix it thoroughly.

5. Add the dry ingredients into the wet ingredients bowl slowly (in about 3-4 separate batches) while mixing with the hand mixer until all the flour is added and everything is mixed well. The cookie dough will be on the wet side because we’re making super soft pillow sweet potato cookies, but if you want slightly firmer cookies, you can experiment by adding a bit more flour and/or sugar. You can also add chocolate chips at this point too if you wanted.

6. Prepare a large lined baking sheet. For a batch of 36 smaller cookies, scoop out around 1 tbsp of the dough for each cookie (dipping the tablespoon in water before each scoop to decrease sticking) and place on a lined baking sheet. Repeat for the rest of the cookie dough. Feel free to flatten each cookie with a dampened fork as I did.

7. Bake at 350 degrees F (175 C) for around 12 minutes. Remove from oven and cool for at least 10-15 minutes before serving.

8. Enjoy as is, or make a Vegan Maple Glaze by adding all ingredients into a large mixing bowl & mixing with an electric hand mixer until smooth. Glaze the cookies however way you’d like. If you don’t like overly sweet cookies feel free to skip the glaze.

Vegan Sweet Potato Cookies

Vegan Sweet Potato Cookies

This vegan sweet potato cookies recipe takes only 20 mins to make! These are sweet & soft cookies with a subtle taste of sweet potato!
Print Pin Rate
Course: Dessert
Cuisine: Vegan
Keyword: Cookies, Sweet Potato
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 36
Calories: 66kcal

Equipment

  • Oven to cook sweet potato cookies
  • Electric Hand Mixer
  • 2 Mixing Bowls for wet and dry ingredients
  • Measuring Spoons & cups
  • Whisk

Ingredients

  • 1/2 cup Sweet Potato puree canned
  • 1/2 cup Vegan butter slightly softened but not melted
  • 3/4 cup Brown sugar
  • 1/2 cup Apple Sauce
  • 1/2 tsp Cinnamon
  • 1/2 tsp Vanilla extract
  • 2 cups Flour All-purpose
  • 1 tsp Baking soda
  • 1/2 tsp Salt

Vegan Maple Glaze (optional)

  • 1 cup powdered sugar or confectioner sugar / icing sugar
  • 2 tbsp maple syrup
  • 1.5 tbsp non-dairy milk

Instructions

  • Start by preheating your oven to 350 degrees F (175 C).
  • Next, you'll want to start making your vegan sweet potato cookies by mixing vegan butter and brown sugar in a large mixing bowl with an electric hand mixer until combined.
  • Then, add in apple sauce, sweet potato puree, cinnamon & vanilla extract. Mix again until combined.
  • In a smaller separate bowl, add your dry ingredients: flour, baking soda, and salt. Use a whisk to mix it thoroughly.
  • Add the dry ingredients into the wet ingredients bowl slowly (in about 3-4 separate batches) while mixing with the hand mixer until all the flour is added and everything is mixed well. The cookie dough will be on the wet side because we're making super soft pillow sweet potato cookies, but if you want slightly firmer cookies, you can experiment by adding a bit more flour and/or sugar. You can also add chocolate chips at this point too if you wanted.
  • Prepare a large lined baking sheet. For a batch of 36 smaller cookies, scoop out around 1 tbsp of the dough for each cookie (dipping the tablespoon in water before each scoop to decrease sticking) and place on a lined baking sheet. Repeat for the rest of the cookie dough. Feel free to flatten each cookie with a dampened fork like I did.
  • Bake at 350 degrees F (175 C) for around 12 minutes. Remove from oven and cool for at least 10-15 minutes before serving.
  • Enjoy as is, or make a Vegan Maple Glaze by adding all ingredients into a large mixing bowl & mixing with an electric hand mixer until smooth. Glaze the cookies however way you’d like. If you don't like overly sweet cookies feel free to skip the glaze.

Nutrition

Calories: 66kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 86mg | Potassium: 36mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg

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