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Sweet Potato Almond Cookies

by Nensi Beram
2 comments

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Sweet Potato Almond Cookies

Recipe characteristics

  • Easy to make
  • Packed with healthy and wholesome ingredients
  • Refined sugar free (sweetened with date sugar)
  • No added oils
  • High in fiber
  • Perfect for a healthy snack, breakfast or lunch box addition
  • Whole-food plant-based recipe (no added oils, refined sugar-free)
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance.  Check How to make sweet potato puree for instructions.
  • Almond butter: Almond butter adds a creamy texture and flavor. If you’re not into almond butter, you can substitute it with peanut butter, cashew butter, or other nut butters, just make sure it’s nice and drippy.
  • Ground almonds: Use plain, raw almonds with no added oil or salt.
  • Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
  • Brown rice flour: Being made from whole grain, brown rice flour is an excellent source of fiber, vitamins, minerals, and antioxidants. 
  • Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
  • Date sugar: Because date sugar is simply ground whole dried fruit, it contains all the fruit’s nutrients. It has a lower GI value than coconut palm sugar, and many other alternatives. It is also a rich source of minerals and fiber.  If you don’t have date sugar, try using coconut sugar instead.
  • Lemon zest: Lemon zest will add a delicious lemon flavor.

Sweet Potato Almond Cookies

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.

Step 2

In a large mixing bowl combine the dry ingredients: ground almonds, oat flour, brown rice flour, potato starch, date sugar, and baking powder.

Step 3

Add sweet potato puree (check How to make sweet potato puree for instructions), almond butter, and lemon zest, and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.

Step 4

Roll the cookie dough into 18 balls and place on baking sheet, leaving a bit of space between each ball.

Step 5

Gently flatten the cookie dough balls with a fork (or stainless steel slotted turner) and bake for approx. 23-25 minutes.

Step 6

Let the cookies cool for a few minutes until transferring them to a cooling rack.

Tips and how-tos

How to bake sweet potatoes
  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
  • Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
  • Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
  • Let them cool down a bit before peeling.
How to make sweet potato puree
  • Place the skinless sweet potato flesh in a blender or food processor.
  • Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).
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Sweet Potato Almond Cookies
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Sweet Potato Almond Cookies

Sweet Potato Almond Cookies

Nensi Beram
Sweet Potato Almond Cookies are packed with healthy and wholesome ingredients, refined sugar free, gluten-free, high in fiber, and have no added oils.
Prep Time 30 mins
Cook Time 25 mins
Cuisine Gluten-free, Vegan
Servings 18
Calories 120 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
  • In a large mixing bowl combine the dry ingredients: ground almonds, oat flour, brown rice flour, potato starch, date sugar, and baking powder.
  • Add sweet potato puree (check How to make sweet potato puree for instructions), almond butter, and lemon zest, and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.
  • Roll the cookie dough into 18 balls and place on baking sheet, leaving a bit of space between each ball.
  • Gently flatten the cookie dough balls with a fork (or stainless steel slotted turner) and bake for approx. 23-25 minutes.
  • Let the cookies cool for a few minutes until transferring them to a cooling rack.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Sweet Potato Almond Cookies
Serving Size
 
18
Amount per Serving
Calories
120
% Daily Value*
Fat
 
5
g
8
%
Sodium
 
21
mg
1
%
Carbohydrates
 
17
g
6
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten free sweet potato cookies, healthy sweet potato cookies

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2 comments

GFVCook August 14, 2022 - 1:27 am

I usually like to see positive comments on a recipe before I try it. But these looked promising and I liked the ingredients. So, I made them this evening. And they were excellent!

I did not have sweet potatoes, date sugar, or lemon peel. So I used pumpkin puree, brown suger, and lemon juice. I suspect that brown sugar isn’t as sweet as date sugar. But I liked the result.. Also, I added some cinnamon, ginger, and nutmeg.

Reply
Nensi Beram August 16, 2022 - 10:50 pm

Thanks so much for your kind feedback. I am super happy you liked the cookies.

Reply

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