Almond Flour Sweet Potato Cookies
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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Servings: 14
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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.
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