Sweet Potato Snickerdoodles (Soft, Healthy and Gluten-Free)

The secret to these extra-soft snickerdoodles is sweet potato. It keeps them tender for days and adds a gentle sweetness, while a roll in cinnamon coconut sugar gives the classic crackly coating.

Jump to Recipe

Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Sweet Potato Snickerdoodles

The secret ingredient is sweet potato. It keeps them soft for days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill 20 minutes mins

Total Time 47 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 107

Ingredients Method Notes

Ingredients

  

• ½ cup mashed cooked sweet potato 125g, cooled
• 1½ cups blanched almond flour 150g
• ½ cup oat flour 50g
• ¼ cup pure maple syrup 60ml
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking soda
• ¼ tsp cream of tartar (gives the classic snickerdoodle tang)
• Pinch of salt

Coating

• 2 tbsp coconut sugar
• 1½ tsp cinnamon

Method

 

1. Mix all the cookie ingredients into a soft dough. Chill 20 minutes.
2. Heat the oven to 350°F (175°C) and line a baking sheet.
3. Stir the coating ingredients together in a small bowl.
4. Roll the dough into 16 balls, roll each in the cinnamon coating, and flatten to about ½ inch.
5. Bake 10–12 minutes. Cool on the pan.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.