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.