These soft and chewy sweet potato cookies are bursting with cozy fall spices and a hint of citrusy brightness from orange zest. Made with almond flour, sweet potato puree, and warm cinnamon, they have a tender, melt-in-your-mouth texture with a lightly crisped exterior and a soft, chewy center.
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Rolled in cinnamon sugar, like these ginger molasses cookies made with almond flour, these gluten-free sweet potato cookies are perfect for a holiday dessert, afternoon snack, or a sweet breakfast treat.
If you love fall flavors and soft baked cookies like chocolate almond flour cookies, these spiced sweet potato cookies will be your new go-to!
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Why You'll Love This Recipe
- Warm & Cozy Flavors: A mix of simple ingredients like cinnamon, almond flour, and orange zest gives these perfectly spiced soft-baked cookies a sweet potato pie-inspired flavor with a fresh citrus twist.
- Soft & Chewy Texture: The combination of sweet potato puree and almond flour creates the perfect soft-baked consistency without eggs.
- Naturally Sweetened: Made with coconut sugar and sweet potatoes, there's no need for refined sugar.
- Perfect for Meal Prep: These cookies store well in an airtight container for a quick snack throughout the week and can be frozen for later, just like these sweet potato oatmeal chocolate chip cookies.
Recipe Ingredients
You'll need the following ingredients to make sweet potato cookies with almond flour:
Ingredient Notes:
- Fresh mashed sweet potato puree: This main ingredient provides a subtle natural sweetness and moisture. I don't recommend using canned sweet potato puree.
- Fine blanched almond flour: Creates a soft and chewy texture, with a slightly nutty flavor. Almond meal will make the cookies too gritty.
- Orange zest: Just a little bit of zest adds a fresh citrusy brightness that complements the sweet potato cookies just like in this sweet potato bread with citrus zest.
- Coconut sugar: Naturally sweetens the cookies.You can swap with brown sugar for rolling if desired.
- Ground cinnamon: Adds warmth and depth of flavor. Swap with pumpkin pie spice for a more festive flavor.
- Coconut oil: Adds moisture and a light richness. Substitute with avocado oil or olive oil.
- Optional: Chocolate chips for added texture and sweetness.
See recipe card below for all ingredients and quantities.
How to Make Almond Flour Sweet Potato Cookies
Combine Dry Ingredients
In a large bowl, mix the almond flour, coconut sugar, cinnamon, baking soda, and sea salt.
Combine Wet Ingredients
In a medium bowl, whisk together mashed sweet potato, coconut oil, orange zest, and vanilla extract until smooth.
Mix The Dough
Gradually fold the wet ingredients into the dry ingredients until a thick cookie dough forms.
Roll and Coat
In a small bowl, mix together the coconut sugar and cinnamon. Using a cookie scoop, roll the dough into 1-inch balls, then roll each in the cinnamon-sugar mixture.
Bake
Place cookies on parchment-lined sheet pan. Press slightly to flatten. Bake in 350°F preheated oven for 12-14 minutes, or until the edges are golden brown. Cool 5 minutes then transfer to cooling rack.
Expert Tips
- Use fresh orange zest: Freshly grated orange zest gives these cookies an extra layer of brightness.
- Mash sweet potatoes smoothly: Use a potato masher or food processor to create a creamy, lump-free puree with a smooth consistency.
- Don't Overbake: The cookies will firm up slightly as they cool, so remove them when the edges turn a slight light golden brown.
Serving Suggestions
- With a Cup of Tea - The warm spices and citrus zest make these cookies perfect to pair with chai or spiced herbal tea for the perfect afternoon snack.
- As a Holiday Treat - Add them to a festive cookie tray with pumpkin cookies with chickpea flour and chewy ginger molasses cookies made with almond flour at fall gatherings.
- Top with a Drizzle - Add a little peanut butter, almond butter, or maple syrup for an extra touch of sweetness.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: For longer storage, store in a sealed container for up to 1 week.
- Freezer: Freeze in a single layer on a cookie sheet, then transfer to a freezer-safe bag for up to 3 months.
More Dessert Sweet Potato Recipes You'll Love
📖 Recipe
Almond Flour Sweet Potato Cookies
Ingredients
Cookie Dough
- 1 ½ cups (168 grams) fine blanched almond flour
- ⅓ cup (53 grams) coconut sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup (93 grams) mashed sweet potato puree
- 2 tablespoons coconut oil melted and cooled
- 2 teaspoons orange zest from 1 medium orange
- 1 teaspoon pure vanilla extract
Cinnamon Sugar
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, mix the almond flour, coconut sugar, cinnamon, baking soda, and sea salt.1 ½ cups fine blanched almond flour, ⅓ cup coconut sugar, 1 ½ teaspoons ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- In a medium bowl, whisk together mashed sweet potato, coconut oil, orange zest, and vanilla extract until smooth.⅓ cup mashed sweet potato puree, 2 tablespoons coconut oil, 2 teaspoons orange zest, 1 teaspoon pure vanilla extract
- Gradually fold the wet ingredients into the dry ingredients until a thick cookie dough forms.
- In a small bowl, mix together the coconut sugar and cinnamon for rolling. Using a cookie scoop or spoon, roll the dough into 1-inch balls, then roll each in the cinnamon-sugar mixture.2 tablespoons coconut sugar, 1 teaspoon ground cinnamon
- Place cookies on the prepared sheet pan, spacing them about 2 inches apart. Gently press down to flatten as they will not spread. Bake in preheated oven for 12-14 minutes, or until the edges are slightly golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool completely.
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Notes
- Don't forget the orange zest: Freshly grated orange zest gives these cookies an extra layer of brightness.
- Mash sweet potatoes smoothly: Poke a few holes and roast sweet potatoes at 400°F until fork-tender, about 40-60 minutes. Cool, peel and mash. A smooth puree in a food processor will create the best texture.
- Store: Store in an airtight container for up to 2 days. For longer storage refrigerate for up to a week. Freeze up to 3 months.
Jacqui Wilson says
Since I started making this recipe, I find myself cooking more sweet potato at dinner time so I can have extra to make these cookies! I hope you love them as much as we do!