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 that 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. I’ve loaded them up with sweet potato puree and lots of warm spices, like cinnamon and nutmeg.
But 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! I made these cookies specifically with the holiday season in mind, but I’m pretty sure I’ll be eating them all year round 🙂
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 🙂Print
- 2 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup softened butter
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups sweet potato puree
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1/2 cup finely chopped nuts, I used pecans
- 1 cup powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 2 tablespoons milk
- Pre-heat oven to 350 degrees F. In a medium sized bowl, mix together 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 use your fingers to pat down the batter a bit. Bake cookies for about 13 minutes, until cooked through. Transfer cookies to a cooling rack and let cook before eating.
- Make the glaze while cookies are cooling. Add all ingredients to a medium bowl and whisk until a glaze is formed. Drizzle a small spoonful of glaze over the top of each cookie and sprinkle with about 1/2 teaspoon nuts.
- Cookies can be stored in an airtight container on the counter or in the refrigerator for up to 5 days.
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 did successfully use vegan butter and almond milk for the glaze. I’ll update the recipe as soon as I do make a fully vegan and gluten free version 🙂