Vegan Sweet Potato Snickerdoodles
These vegan sweet potato snickerdoodles are soft and chewy with crunchy cinnamon sugar coating. So easy, cozy and delicious!
Servings: 12 cookies
Calories: 198kcal
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
Serving: 1g | Calories: 198kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 123mg | Fiber: 1g | Sugar: 16g