I’ll be the first to admit, I did not grow up much of a snickerdoodle fan. Chocolate chip cookies will always be my #1, but with snickerdoodle being Tim’s favorite, I’ve found myself making them and actually enjoying them, too!
Recently I bought a can of sweet potato puree, just to experiment. Well, when I wanted to make pumpkin pancakes and was out of pumpkin, that can came out of the pantry to make some pancakes rather than experiment! Since I had some leftover, and was not in the mood to add it to oatmeal, these cookies were born.
The first go I used all sweet potato and no butter – as expected, the texture was a bit off. I gave it few tweaks and after several tries, these snickerdoodles are the best ever!
While these were not created to be a “healthy cookie”, they do provide a bit of vitamin A and carotenoids from the sweet potato. Since they are vegan, they are also low in saturated fat. If you’re at all concerned with your sugar intake whether due to blood sugar fluctuations impacting your mood, stomach during exercise, or diabetes, pair one cookie with protein and fat (ex: eat nuts with it or have after you snack on a hard boiled egg with veggies and hummus) to limit blood sugar spikes.
If sugar doesn’t negatively impact your gut health when eaten before exercise, these can actually be a great pre-workout snack in place of fruit every once in a while! I still will opt for these fluffy pumpkin chocolate chip ones before I head to sweat, but you can take your pick.
You can sub the canned sweet potato puree for the flesh of a well-baked sweet potato, or for canned pumpkin puree.
Sugar suggestions in the recipe are provided to allow those following a vegan lifestyle to choose vegan sugar.
I use a food scale when baking, so measurements are very precise. With flours, I recommend that the measuring cup is loosely filled vs. firmly packed.
I used Earth Balance buttery spread sticks. If using their spread, add an extra teaspoon. Butter can be subbed 1-1. Comment below if you try with coconut oil!
Sweet Potato Snickerdoodle Cookies
Makes 15-18 cookies; Vegan
Prep time: 5 minutes
Chill time: 20 minutes
Cook time: 8 minutes
Total time: 33 minutes
- 1/4 cup + 1 tablespoon sweet potato purée
- 1/4 cup vegan buttery spread (or butter)
- 1 tsp vanilla
- 1/2 Cup organic cane sugar or beet sugar
- 1 1/4 cups + 1 tablespoon unbleached all purpose flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- Mix melted butter with sweet potato purée and vanilla extract in a medium bowl
- In another bowl, mix flour, cinnamon, baking soda and baking powder
- Add sugar to the wet mixture and beat with a mixer or, mix well with a whisk
- Add the dry to the wet and mix until well incorporated
- Let sit, covered, in refrigerator for at least 45 minutes or, in the freezer for 20
- Set oven to 350 degrees
- Spoon heaping tablespoons full of the cookie dough onto a silpat or parchment lined baking sheet
- Bake 8 minutes, then let cool at least 10 minutes on baking sheet before serving