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
Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!
Vegan Sweet Potato Snickerdoodles
These vegan sweet potato snickerdoodles are soft and chewy with crunchy cinnamon sugar coating. So easy, cozy and delicious!
Ingredients
- 1/2 cup vegan butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup mashed sweet potato
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
For the cinnamon sugar coating
- 2 tbsp granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 350 F and line a large baking sheet (or two smaller ones) with parchment paper.
- Use a hand mixer or stand mixer with a whisk attachment to beat together the vegan butter and sugars until light and fluffy. Add the sweet potato and vanilla extract and mix until smooth.
- Use a spatula to fold in the flour, cream of tartar and baking soda.
- Use a cookie scoop to portion out the dough. You should end up with about 12-14 cookies, about 2 tbsp each.
- Mix together the remaining granulated sugar and cinnamon for the coating. Roll each cookie in the mixture then place them on the baking sheet spaced a couple inches apart.
- Bake for 9-12 minutes or until crisp around the edges but still very soft and in the center. Right when they come out of the oven, tap the pan gently on the counter several times so the cookies spread.
- Cool on the sheet pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 123mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 2g
All nutritional info is an estimation
