These Maple Sweet Potato Cookies are so soft and delicious! They’re perfect for the holiday season.
Before I say anything else about these cookies, I have to say that they aren’t gluten-free, vegan, or healthy. But, they are my favorite cookies ever, and I can’t stop eating them!
I adapted them from this Pumpkin Orange Cookie recipe I used to make all the time. My friend’s mom made them in high school for a bake sale, and I’ve been hooked ever since. They’re everything I want in a cookie and more: soft, pillowy, not too sweet, and filled with so much flavor.
Maple Sweet Potato Cookie Recipe Ingredients
- All-purpose flour
- Spices – I’ve loaded these cookies up with sweet potato puree and warm spices, like cinnamon, cloves, and nutmeg.
- Baking soda
- Salt
- Softened butter
- Sugar – I use both granulated and brown sugar for this recipe.
- Sweet potato puree
- Egg
- Vanilla and maple extracts – The secret ingredient is the maple extract. It puts these cookies way over the top, and it might be one of my new favorite ingredients!
- Nuts – I used pecans, but you can choose another finely chopped nut of your choice.
- Icing – The icing is made with sifted powdered sugar, pure maple syrup, and milk.
How To Make These Sweet Potato Maple Cookies
- Preheat oven to 350 degrees F. In a medium-sized bowl, mix the flour, spices, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar. Next, mix in the egg, sweet potato puree, vanilla extract, and maple extract.
- In two batches, add the flour mixture to the wet mixture.
- Use a Tablespoon scoop to scoop the batter onto a non-stick lined baking sheet. I like to do a heaping Tablespoon. You can gently pat down the batter with your fingers. Bake the cookies for about 13 minutes, or until they are cooked through. Transfer cookies to a cooling rack and let cool before eating.
- Make the glaze while the cookies are cooling. Add all the ingredients to a medium bowl and whisk until a smooth glaze forms. Drizzle a small spoonful of glaze over the top of each cookie and sprinkle with about 1/2 teaspoon nuts.
- Store these cookies in an airtight container on the counter or the refrigerator for up to 5 days.
- I made these cookies specifically with the holiday season in mind, but I’m pretty sure I’ll be eating them all year round 🙂
- I haven’t made these gluten-free or vegan myself, but I’m guessing they can easily be made with gluten-free all-purpose flour and a flax egg.
- I successfully used vegan butter and almond milk for the glaze. I’ll update the recipe as soon as I make an entirely vegan and gluten-free version 🙂
- These cookies would be great for a holiday gift, or if you’re like me, you’ll want to keep the batch all to yourself 🙂
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Cookie Recipes?
Soft Pumpkin Cookies with Orange Glaze
Four-Ingredient Peanut Butter Banana Cookies
4-Ingredient No-Bake; Smores Cookies
Best Vegan Chocolate Chip Cookies
Vegan Soft and Chewy Molasses Cookies
Hey there! How do you make the glaze ( what are the ingredients?)
the glaze ingredients are listed in the recipe card 🙂
My cookies did not stay fluffy. They flattened out. How did you make your sweet potato purée?
I’m sorry to hear that! I boiled sweet potato chunks and then pureed them in the blender. Do you know if your baking soda was still fresh?
Could you freeze these?
Definitely! I’d just use a freezer safe container and it should work well 🙂