Name: Sweet Potato Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
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)

Spread the love

Jump to Recipe Print Recipe

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 These Sweet Potato Snickerdoodles

These Sweet Potato Snickerdoodles are a standout Fall Dessert:

Moist and Tender: Sweet potato ensures a soft, chewy texture without extra fat.
Quick to Bake: Ready in under 30 minutes with simple steps.
Wholesome Twist: Naturally sweetened with coconut sugar and nutrient-rich sweet potato.
Diet-Friendly: Easily adapts to vegan or gluten-free diets.
Cozy Flavors: Cinnamon and vanilla evoke warm, autumn vibes.
I bake this Fall Dessert for cozy evenings, and their spiced aroma fills my kitchen with comfort!

Ingredients for Sweet Potato Snickerdoodles

Here’s what you’ll need for Sweet Potato Snickerdoodles (makes 18 cookies):

1 cup cooked, mashed sweet potato (about 1 medium sweet potato)
½ cup coconut sugar or brown sugar
¼ cup melted coconut oil or vegan butter
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour (or 1:1 gluten-free flour blend)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tbsp ground cinnamon
2 tbsp granulated sugar (for rolling)

Ingredient Tips:

Sweet Potato: Bake or boil until soft, then mash smoothly; canned puree works in a pinch.
Sugar: Coconut sugar adds a caramel-like depth; brown sugar is a great substitute.
Flour: All-purpose for structure; gluten-free blends ensure dietary inclusivity.
Coconut Oil: Melted for moisture; vegan butter adds richer flavor.
Cinnamon: Freshly ground for the best warm, spicy coating.

Directions for Sweet Potato Snickerdoodles

Let’s bake these irresistible Sweet Potato Snickerdoodles!

Preheat Oven

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

Mix Wet Ingredients

In a large bowl, I whisk 1 cup mashed sweet potato, ½ cup coconut sugar, ¼ cup melted coconut oil, 1 egg, and 1 tsp vanilla extract until smooth and well combined.

Combine Dry Ingredients

In a separate bowl, I sift 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon, ensuring no clumps.

Form Dough

I gradually add the dry ingredients to the wet, mixing until just combined to keep the dough tender. The dough will be slightly sticky but manageable.

Prepare Coating

In a small bowl, I mix 2 tbsp granulated sugar with 2 tsp cinnamon for the signature snickerdoodle coating.

Shape Cookies

Using a tablespoon, I scoop dough, roll into balls, and coat each in the cinnamon-sugar mixture. I place them 2 inches apart on the baking sheet and gently flatten with my palm.

Bake Cookies

I bake for 10–12 minutes, until edges are set but centers remain soft, then cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serve

I serve these cookies warm or cooled, perfect with a cup of tea or as a festive gift.

Nutrition

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Calories: ~120 kcal per cookie
Macros per Serving: 17g carbs, 2g protein, 4g fat, 1g fiber

Variations for Sweet Potato Snickerdoodles

Try these twists on Sweet Potato Snickerdoodles:

Vegan: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use vegan butter.
Gluten-Free: Use a 1:1 gluten-free flour blend for a seamless Fall Dessert.
Spiced Up: Add ¼ tsp nutmeg or cloves to the dough for extra warmth.
Nutty Crunch: Fold in ¼ cup chopped pecans or walnuts for texture.
Festive: Roll in colored sugar for holiday flair.

Serving Ideas:

Pair with apple cider or pumpkin spice latte for a cozy Fall Dessert.
Serve at Thanksgiving or holiday parties with other cookies.
Package in decorative tins for thoughtful gifts.

Storage

I store Sweet Potato Snickerdoodles in an airtight container at room temperature for up to 4 days, keeping them soft and chewy. For longer storage, I freeze baked cookies in a sealed bag for up to 2 months, thawing at room temperature or warming in a 300°F (150°C) oven for 5 minutes to restore freshness.

FAQs About Sweet Potato Snickerdoodles

Can I make Sweet Potato Snickerdoodles dairy-free?
Yes, I use melted coconut oil or vegan butter for a dairy-free Fall Dessert with great flavor.

What can I use instead of coconut sugar?
I substitute brown sugar for a similar depth in this Fall Dessert, adjusting to taste.

Can I use fresh sweet potato for Sweet Potato Snickerdoodles?
I bake or boil a sweet potato, then mash it smoothly to ensure the right texture.

How do I keep these cookies soft and chewy?
I bake just until edges are set and avoid overmixing the dough for tender cookies.

Can I make these cookies gluten-free?
I use a 1:1 gluten-free flour blend, ensuring it’s formulated for baking, with excellent results.

More Cookie Ideas You’ll Love

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.