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Sweet Potato Soft Baked Cookies

Made with sweet potato puree and pumpkin spice for the best of both worlds! Ideal for a cozy morning in or some fall baking! The frosting on top is made with a vegan cream cheese for those who are lactose intolerant!
Course Baking
Cuisine Baking
Keyword cookies, pumpkin, pumpkin spice cookies, sweet potato
Prep Time 11 minutes
Cook Time 22 minutes
Author Winnie Liong

Ingredients

  • 6 tablespoons coconut oil softened
  • 1/3 cup sweet potato mashed or pureed
  • 1/2 cup coconut sugar
  • 1/2 teaspoons vanilla extract
  • 1 1/4 cup almond flour
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking powder
  • Pinch of sea salt

Vegan cream cheese frosting

  • 1/2 cup vegan cream cheese
  • 3/4 cup powdered sugar
  • 1 teaspoon lemon juice fresh
  • Pinch of sea salt

Instructions

  • Preheat oven to 350F. Prepare baking sheet with parchment paper.
  • Mix together coconut oil, sweet potato puree, coconut sugar and vanilla.
  • Add in almond flour, pumpkin pie spice, baking powder and sea salt.
  • Add cookie batter onto baking sheet, about 3 tbsp per cookie. Place them at least 1 inch apart.
  • Bake for 22 minutes or until cookies slightly brown on top. Remove from oven and allow to cool for 10 minutes, then transfer to cooling rack to cool completely.
  • While cooling, prepare cream cheese frosting. Spread on top of each cookie when the cookies are completely cooled.