Healthy Sweet Potato Snickerdoodle Cookies – Vegan!

These sweet potato snickerdoodle cookies are cozy and cinnamon-spiced with soft centers and just the right amount of nostalgic snickerdoodle goodness, with a nourishing sweet potato twist. Classic snickerdoodles get an upgrade thanks to naturally sweet mashed sweet potato, whole wheat flour, almond flour, and warm spices that make your kitchen smell amazing while they bake.

Healthy Sweet Potato Snickerdoodle Cookies – Vegan!

IIf you love snickerdoodles but want something a little more wholesome (without sacrificing flavor or texture), these sweet potato snickerdoodle cookies are going to be right up your alley. They’re lightly crisp on the outside, soft and tender in the middle, and rolled in a dreamy cinnamon sugar coating that gives you that classic snickerdoodle finish.

I also love how approachable they are. No mixers, no chilling, and no complicated steps. Just one bowl, simple pantry ingredients, and cookies ready for the oven in minutes.

They’re perfect for baking with kids, sharing as an after-dinner treat, or tucking into lunchboxes during the week

 It’s the kind of recipe that feels special without feeling like a project, and those are always the ones that get made again and again in our house.

Why you’ll love these sweet potato snickerdoodles

Naturally sweet – Made with real mashed sweet potatoes for natural sweetness, moisture, and a nourishing boost.

Easy one bowl recipe – No food processor, no rest time, and minimal cleanup. Just simple ingredients and cookies in the oven fast.

Kid approved – Classic snickerdoodle flavor with soft centers and a cinnamon sugar coating that kids (and adults) always say yes to.

Simple ingredients you’ll need for vegan sweet potato snickerdoodles

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• Cooked mashed sweet potato – Use smooth, cooled mashed sweet potato. Homemade or canned sweet potato puree both work as long as it’s unsweetened. Pumpkin puree can be used for a similar texture.
• Coconut oil – Coconut oil keeps these cookies soft.
• Vanilla extract – Adds warmth and depth. Vanilla bean paste or almond extract can be substituted if needed.
• Whole wheat flour – Provides structure while keeping the cookies hearty. All-purpose flour or white whole wheat flour may be substituted 1:1.
• Almond flour – Creates a tender, soft texture. Oat flour works well as a substitute, or use additional all-purpose flour if needed.
• Natural cane sugar – Sweetens the cookies without overpowering the sweet potato. Coconut sugar or brown sugar can be used for a deeper, caramel-like flavor.
• Cinnamon – Brings classic snickerdoodle warmth. Pumpkin pie spice works well here, or add a pinch of nutmeg or ground ginger.

Cinnamon sugar coating

• Natural cane sugar – Regular sugar or coconut sugar both work well.
• Cinnamon – Adjust slightly based on how cinnamon-forward you like your cookies.

How to make sweet potato snickerdoodle cookies

Step 1: Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.

Step 2: In a large bowl, add the mashed sweet potato, melted coconut oil, and vanilla extract. Make sure the coconut oil has cooled to room temperature so it blends smoothly. Mix until fully combined. Add the whole wheat flour, almond flour, sugar, and cinnamon to the wet ingredients. Stir until you have a smooth cookie dough and no dry pockets remain.

Step 3: In a small bowl, mix together the cinnamon sugar coating and set aside.

Step 4: Using a cookie scoop or spoon, scoop about 2 tablespoons of dough and roll into a dough ball. Roll each ball in the cinnamon sugar coating, then place onto the prepared baking sheets. Gently press the cookies down into your desired shape – these cookies will not spread while baking.

Step 5: Bake cookies for 12-15 minutes, until the edges look set and the tops are lightly golden. Allow the cookies to cool for a few minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Watch me make sweet potato snickerdoodle cookies

The full how to video can be watched below, or on my YouTube channel!

Pro tips for best results

• Use fully cooled, smooth mashed sweet potato – lumps can affect texture.
• Let the melted coconut oil cool to room temperature before mixing.
• Press the cookies into shape before baking since they don’t spread.
• For softer cookies, pull them closer to the 12-minute mark.
• Allow cookies to finish setting as they cool for the best chewy texture.

Storage Tips

Store leftover sweet potato snickerdoodles in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

These cookies also freeze well – just thaw at room temperature before enjoying.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this healthier classic snickerdoodle recipe with sweet potatoes. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Sweet potato – Canned sweet potato puree or homemade sweet potato puree both work, as long as it’s smooth and unsweetened. Pumpkin puree can also be used for a similar texture and cozy fall flavor.

Coconut oil – Melted unsalted butter or avocado oil are good swaps and will keep the cookies soft. If using butter, let it cool to room temperature before mixing.

Vanilla extract – Vanilla bean paste or almond extract can be used for a slightly different flavor profile.

Whole wheat flour – All-purpose flour works 1:1 if you don’t have whole wheat on hand. A white whole wheat flour is another great option for a lighter texture.

Almond flour – Oat flour can be substituted in equal amounts, or use additional all-purpose flour if needed. The cookies may be slightly less tender but still delicious.

Natural cane sugar – Coconut sugar or brown sugar can be used for a deeper, caramel-like flavor.

Cinnamon – Pumpkin pie spice or a mix of cinnamon with a pinch of nutmeg or ginger will add extra warmth.

Cinnamon sugar coating – Coconut sugar works here as well, or reduce the amount slightly if you prefer a less sweet finish.

More healthy cookie recipes you’ll love

• Vegan oatmeal chocolate chip cookies
• Almond flour snowball cookies
• Almond flour oatmeal raisin cookies

If you try this sweet potato snickerdoodles cookie recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather