Whenever I’m craving something sweet but simple, these 3-ingredient sweet potato cookies come to the rescue.
They’re soft, warmly spiced with cinnamon, and made with wholesome ingredients I almost always have on hand.
No sugar, no eggs, no gluten – just pure comfort in every bite.
Why I Love This Recipe
Just 3 simple, clean ingredients
Naturally vegan, gluten-free, and paleo-friendly
Cozy flavor from real sweet potatoes and cinnamon
Soft, cake-like texture that melts in your mouth
Great for snack prep or healthy dessert
What You’ll Need (Ingredient Highlights)
Cooked sweet potato – Adds moisture, natural sweetness, and a soft base
Almond flour – Keeps the cookies gluten-free while adding nutty richness
Cinnamon – Brings that warm, comforting aroma to every bite
Pro Tips Before You Start
Use fully cooked sweet potatoes – boil, steam, or bake them until soft
Let the potatoes cool before mixing – it helps with dough consistency
Mash thoroughly – you want a smooth, lump-free mixture
Don’t overbake – they’re meant to be soft, not crispy
Add a pinch of salt or vanilla for extra flavor (optional)
How to Make 3-Ingredient Sweet Potato Cookies
Step 1: Cook the Sweet Potatoes
Boil, steam, or bake your sweet potatoes until fully tender.
Leave the skins on during cooking if you prefer, then peel and discard them once cool enough to handle.
Step 2: Mash and Mix
Mash the sweet potatoes in a large bowl until smooth.
Add almond flour and cinnamon.
Stir until the dough comes together – it will be soft and sticky.
Step 3: Shape the Cookies
Preheat your oven to 350°F (175°C).
Scoop tablespoons of dough and roll into balls. Place them on a parchment-lined baking sheet and flatten gently with your fingers or a fork.
Step 4: Bake Until Set
Bake for about 20–22 minutes, or until the edges are set and bottoms are lightly golden.
Let them cool completely on the baking sheet – they firm up as they cool.
What to Serve It With
A warm mug of chai or herbal tea
A drizzle of almond butter or maple syrup
Fresh fruit or a sprinkle of chopped nuts
Coconut whipped cream for dessert vibes
Variations / Substitutions
Add mini chocolate chips for a sweeter version
Swap cinnamon for pumpkin spice or nutmeg
Use mashed banana instead of sweet potato (different texture, still tasty)
Add chopped pecans or walnuts for crunch
Roll in cinnamon sugar before baking for extra flair
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days
Refrigerate for longer freshness (up to 1 week)
Freeze in a single layer for up to 2 months – reheat gently before eating
Don’t stack when warm – wait until fully cooled to avoid sticking
FAQs
Can I use canned sweet potato puree?
Yes, as long as it’s unsweetened and thick – not too watery.
Is almond flour the same as almond meal?
They’re similar, but almond flour is finer. Either can work here.
Can I add sweetener if I want them sweeter?
Absolutely—try a tablespoon of maple syrup or honey if not strictly vegan.
What if I don’t have almond flour?
Try oat flour, but note the texture will be different.
Can I make these nut-free?
Use sunflower seed flour or oat flour as a nut-free substitute.
Do these taste like traditional cookies?
They’re softer and less sweet—more like a cross between cookie and muffin.
Can I make them ahead?
Yes, they store well and even taste better the next day!
Final Thoughts
These 3-ingredient sweet potato cookies prove that delicious treats don’t need to be complicated.
They’re soft, naturally sweet, and full of cozy cinnamon flavor.
Whether you follow a gluten-free lifestyle or just love quick wholesome snacks, these cookies belong in your regular rotation.
