Cinn-ful Sweet Potato Cookies


Since so many of you already have a copy of Go Dairy Free, I thought it would be fun to offer a delicious variation on one of my recipes in that book. I altered the amazing Maple-Spice Pumpkin Cookie recipe in Go Dairy Free

Maple Pumpkin Cookies adapted to make Cinnamon Sweet Potato Cookies

… to come up with some scrumptious Cinnamon Sweet Potato Cookies that are excellent for gift-giving, cookie swap parties (even allergy-friendly ones!), or simply enjoying the flavors of the season.

Vegan Sweet Potato Cookies Recipe

Beyond switching the pumpkin to sweet potato, I went solely with cinnamon for the spice, opted to use oil for the fat (to show you its versatility in cookies!) and added a wee bit of fiber by using whole wheat pastry flour (though you can use plain old all-purpose white flour if desired). I have yet to experiment with the gluten-free flours or blends in these sweet potato cookies, but plan to soon.

Please note that I use coconut oil in our sweet potato cookies as we like it’s naturally buttery flavor (there are other options, read on!). Don’t be scared off by this “specialty” ingredient, as it really is easier to find and less expensive than you might imagine. Trader Joe’s recently added coconut oil to their product line-up for a fair price, but I still buy the organic extra-virgin coconut oil from Nutiva. I usually buy the big containers of Nutiva coconut oil from Amazon for the best value, but it comes in various sizes should you want to trial a smaller amount.

But have no fear … if coconut oil just isn’t your thing, then any type of baking oil should work just fine. I recommend grapeseed oil, extra-light olive oil, or another neutral-tasting oil like canola. If you still want richness in your sweet potato cookies, but not coconut, palm shortening also works nicely.

Vegan Sweet Potato Cookies Recipe

Special Diet Notes: Cinn-ful Sweet Potato Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 1 reviews
Cinn-ful Sweet Potato Cookies
Prep time
Cook time
Total time
These deliciously soft cookies are perfect for sharing this holiday season. This recipe is adapted from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
Serves: 36 cookies
  • 2 cups whole wheat pastry flour or all-purpose (plain) flour (You can sub your flour blend of choice though I haven’t tested GF flours in this cookie as of yet)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup melted coconut oil, grapeseed oil, or other neutral-tasting baking oil
  • 1 cup sweet potato puree (can sub pumpkin puree)
  • 1 cup brown sugar, packed
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350ºF (175ºC).
  2. In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large mixing bowl, mix the oil, sweet potato, sugar, maple syrup, and vanilla until well combined.
  4. Slowly incorporate the flour mixture into the wet mixture. The dough will be rather sticky.
  5. For best results and better manageability, chill the dough for at least 30 minutes to 1 hour. If using coconut oil, it will firm up particularly well.
  6. Drop the dough by the heaping tablespoonful onto baking sheets (ungreased non-stick or lined with non-stick silpats or parchment paper).
  7. Bake for 10 to 14 minutes, or until they no longer look wet, and are just beginning to brown around the edges, or to your desired doneness. (I like them a little softer on the insides, so I bake them for 10 to 12 minutes, depending on the size).
If you use coconut oil (as I did), just make sure all of your ingredients are at room temperature. I have a bad habit of adding chilled maple syrup, which causes the coconut oil to solidify.

If you like a soft cookie, store any leftovers in a ziploc bag once cool.

Pecan Topper: I like the festive touch of pressing one nice half pecan into the top of each ball of dough before baking. The pecans toast up nicely. This is obviously not a good option for nut-free. For nut-free, stick with the cinnamon-sugar topper, or one of the suggested non-nut add-ins that follows …

Flavorful Add-ins: If you like, you can add dried cranberries, raisins, chocolate chips, or nuts to your cookies. Stir about ½ cup to 1 cup of your desired add-ins into the dough after you stir in the dry ingredients.

Cinnamon-Sugar Topping: If desired, combine 2 teaspoons of granulated sugar (white sugar, palm sugar, etc.) and 1 teaspoon of cinnamon in a small dish, and sprinkle the mixture atop each ball of dough before baking.

Diet type: Vegan, Dairy free, Egg free, Nut free, Peanut free, Soy free

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I am on a very restricted diet due to allergies. I made these using only rice flour (one cup glutenous or sweet rice flour, 1/2 cup brown rice flour, and 1/2 cup white rice flour). I used canola oil, and added dried blueberries (you can get these at target, they taste and look like raisins). They were awesome…looked and tasted like actual cookies. I can’t tell you how much I appreciate this recipe! Thank you!

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    • Hi Carney, white-wheat flour isn’t quite as light as whole wheat pastry flour, so they may turn out a little denser. Half white / half white-wheat would work a little better. But honestly, I like my cookies hearty, so I’d personally try it. They should turn out more soft and chewy. With pumpkin their even more tender than with sweet potato as pumpkin adds more moisture.

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  5. Christina Wrigley on

    Hi Alisa,
    I made these GF and they were amazing.
    I made 1/2 a batch at first and they turned out great and I made the 2nd 1/2 batch while eating the first.
    I substituted 1 1/2 Cup Brown Rice Flour-1/2 cup Oats for the 2 Cups of Flour.
    I also cut the sugar in half.
    Mine didn’t turn out as pretty as yours and I needed to flatten them as they baked but-YUMMMMMM!!!!!!!!!

  6. Terrie Robbins on

    Does anyone happen to know the nutritional information on these cookies. I want to make them with Agava nectar instead of sugar.

  7. Just made these and they are so yummy! I also added a little nutmeg and ginger to the dry ingredients. Thanks!

  8. Hi! These cookies look great, and I’d love to make them for my open house! I was just wondering if you think I’d be able to make the dough ahead of time and freeze it so I could bake the cookies later. Thanks!

  9. I made these cookies for my 15 month old granddaughter who is allergic to eggs, dairy and nuts. They were a huge success with both big “kids” and little Ember. I used half whole wheat and pastry flour, coconut oil and home canned pumpkin. They are delicious!! Thank you for sharing.

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  11. Duh. I’m sorry. I was looking at another one of your pins- with holiday inspired cookies. It’s a blog post with 6 different Christmas cookies. Snicker doodles, chocolate cookies, a macaroon cookie. Anyways- sorry for the confusion!! I’m going to give the sweet potato cinn ful cookies a whirl with gf flour. I’m crossing my fingers it works bc I’m not going to ‘test bake’ before cookie day.

    • I’m not sure what other cookies you are referring to. As for the pumpkin cookies in the book, I have been told by many others that they enjoy them gluten-free with a gluten-free flour blend.

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  13. Holy sh*t these are good. Like actually amazing, and sans dairy. I’m in love. Thank you for the recipe!

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  15. Finally, something different! It was starting to feel like all the cookie ideas I saw this year are close variations on existing classics, or just recycled recipes. That’s all well and good, but not entirely inspiring… Love the fact that you featured sweet potato, which often gets the short end of the dessert stick. I bet these would be great with marshmallows stuck on top, too!

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