These Vegan Sweet Potato Snickerdoodles are the perfect cozy treat. Soft and chewy on the inside with baked sweet potato and a crinkly cinnamon sugar coating. So easy to make and ready in just about half an hour!
Ingredients in Vegan Sweet Potato Snickerdoodles
Sweet potato: Mashed sweet potato is going to give these vegan snickerdoodles the best chewy texture. Mashed baked sweet potato is best, but canned sweet potato purée would also work in a pinch.
Brown sugar: For sweetness and texture, brown sugar keeps these cookies soft and chewy. Both light and dark brown sugar work.
Granulated sugar: in addition to brown sugar, granulated sugar is going to add a nice crunch to the outside.
Vegan butter: My go-to for baking is always Earth Balance baking sticks, but I’ve also heard good things about Miyokos. Make sure you let your vegan butter come to room temperature before you start baking so the sugars incorporate properly.
All purpose flour: I haven’t tested this recipe with any other flours so I wouldn’t recommend making any substitutions. Make sure to measure the flour using the spoon and level method for best results.
Cream of tartar: This is going to give these vegan sweet potato snickerdoodles that classic snickerdoodle tang and flavor.
Baking soda: This helps the cookies rise, making the texture perfectly soft and light.
Cinnamon: one of my favorite combos has to be sweet potato and cinnamon so the cinnamon sugar coating on these cookies is perfect!
How to Make Vegan Sweet Potato Snickerdoodles
These vegan sweet potato snickerdoodles are so easy to make. All you need is a mixer (or hand mixer), one bowl and just about half an hour.
Start by creaming together the butter and sugars until smooth and fluffy. This should take a couple minutes. Next, mix in the mashed sweet potato and vanilla extract.
Remove the bowl from the stand mixer and use a spatula to incorporate the flour, baking soda and cream of tartar until a dough forms. I like to use a cookie scoop to portion out the dough then quickly roll each cookie into a ball. Each one should be roughly 2 tbsp.
For the cinnamon sugar coating, simply stir the cinnamon and sugar together in a bowl. Roll each cookie in the mixture so it’s completely coated. Place the snickerdoodles on a baking sheet spaced a few inches apart, and bake them for about 10 minutes. You’ll know they’re done when the edges are just beginning to crisp, but the middles are still very soft. Remember, they will continue to harden has they cool.
The most difficult part is probably waiting for these sweet potato snickerdoodles to cool off, but it’s to let the exterior crisp up. Let them hang out on the baking sheet for 10 minutes or so and then transfer the to a cooling rack to finish cooling. Enjoy warm or at room temperature.
Storing and Freezing
These vegan sweet potato snickerdoodles will keep for 5-6 days at room temperature when stored in an airtight container container and up to 3 months in the freezer.
More Vegan Treats to Try:
- Raspberry chocolate chip cookies
- Pumpkin chocolate chip streusal bread
- Cinnamon roll muffins
- Apple butter blondies