Sweet Potato Snickerdoodles

I wasn’t sure if this recipe was going to go over very well, but both of my kids gave it a thumbs up and begged for more! I adapted this recipe from godairyfree.org “Cinn-ful Sweet Potato Cookies”. I loved that they were dairy free and vegan. We needed a gluten free version in our house so I used a gluten free flour blend. The original recipe calls for All-Purpose flour. My son suggested that I take a picture with the half eaten cookies in it so I had to include that one on here too lol.


  • 2 cups gluten free flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup melted coconut oil (or other oil of choice)
  • 1 cup sweet potato puree
  • 1 cup brown sugar, packed
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350ºF. Line 2 baking sheets with parchment paper.
  2. Combine the flour, baking powder, baking soda, cinnamon, and salt in bowl. Set aside.
  3. In another bowl, mix oil, sweet potato, sugar, maple syrup, and vanilla until well combined.
  4. Slowly incorporate the flour mixture into the wet mixture.
  5. For best results, chill the dough for at least 30 minutes to 1 hour. (I put mine in the freezer for about 25 minutes)
  6. Scoop a heaping tablespoonful onto prepared baking sheets.
  7. Mix 1 tsp cinnamon and 2 tsp granulated sugar and sprinkle on top of each dough ball (OPTIONAL)
  8. Bake for 12 to 15 minutes or until slightly browned and beginning to firm

They also wanted a picture with their “thumbs up” rating in it.

Let us know if you give these a try and if you make any changes! The original recipe suggested trying pumpkin puree as a substitute for the sweet potato. Would be great for fall!

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