Desserts

March 19, 2020

Sweet Potato Pecan Cookies

Sweet Potato Pecan Cookies are sweet and salty with a super soft texture and a slight crunch. They are a healthy plant-based cookie!

Sweet Potato Pecan Cookies

Welllll it's March and I'm still making fall-themed sweet potato recipes. I'm not a person that's super obsessed with fall, but somehow here I am just roasting pecans and baking sweet potatoes like it's October. I hope you're not mad.

You shouldn't be mad, because these Sweet Potato Pecan Cookies are delicious. Baked sweet potatoes add flavor, yes, but they also give these cookies so much moisture. The sweet potato makes the cookies very soft.

Sweet Potato Pecan Cookies

Then there's the pecans. Roasted pecans have such a rich flavor. I have to restrain myself from eating too much of them. The pecans I roasted for this recipe almost didn't make it into the cookies because I kept snacking on them. Add a bit of salt (like in this recipe) and I'm sold. Salted pecans are incredible.

Pecans have a softer texture for a nut, so they pair perfectly with the light, sweet potato-filled cookies.

Then there's the spices. Again, somehow I ended up putting in some fall-themed spices, but when you've got sweet potatoes and pecans in a recipe, cinnamon and nutmeg are inevitable.

I've also been pretty into nutmeg lately. We use it a lot at the bakery and I think it is a highly undervalued spice.

The rest of the cookie ingredients are pretty standard for my baking recipes. But here's a complete list.

Ingredients

  • Oat Flour
  • Baking Soda
  • Cinnamon
  • Salt
  • Nutmeg
  • Almond Butter
  • Date Sugar
  • Sweet Potato
  • Flax Egg
  • Vanilla
  • Toasted Chopped Pecans

Sweet Potato Pecan Cookies Ingredients

How to bake Sweet Potato Pecan Cookies

Step 1. Start by preheating the oven and lining some baking sheets with parchment paper. Then make your flax egg so it has time to gel before you add it to the dough. Also, toast your pecans if you don't have any toasted ones lying around.

Step 2. Then in a small bowl mix the oat flour, baking soda, cinnamon, salt, and nutmeg.

Step 3. In a medium bowl, combine the almond butter, date sugar, mashed sweet potato, flax egg, and vanilla.

Step 4. Add the dry ingredients to the sweet potato mixture and incorporate all the flour into the wet ingredients. Then stir in the pecans.

Step 5. Shape into 1-2 tablespoon-sized balls. Bake for 20-25 minutes. Remove from the oven and let cool on a wire rack for 5 minutes. Enjoy!

Recipe Prayer

Thank you God for cookies shared with good friends. Help us use food to bring people together. Amen.

Sweet Potato Pecan Cookies

Tried this recipe?

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Sweet Potato Pecan Cookies

Sweet Potato Pecan Cookies are sweet and salty with a super soft texture and a slight crunch. They are a healthy plant-based cookie!

Author:

Elizabeth

Serves:

21

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 1 Cup + 2 Tablespoons Oat Flour
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • 3/4 Teaspoon Salt
  • 1/8 Teaspoon Nutmeg
  • 1/2 Cup Almond Butter
  • 1/2 Cup + 2 Tablespoons Date Sugar
  • 3/4 Cup Mashed Sweet Potato
  • 1 1/2 Teaspoons Ground Flax + 1 Tablespoon Water
  • 1 Teaspoon Vanilla
  • 3/4 Cup Chopped Pecans, toasted

Instructions

  1. Preheat the oven to 350. Line two baking sheets with parchment paper. Make the flax egg: combine the flaxseed and water.
  2. In a small bowl, mix the oat flour, baking soda, cinnamon, salt, and nutmeg.
  3. In a medium bowl, combine the almond butter, date sugar, mashed sweet potato, flax egg, and vanilla.
  4. Add the dry ingredients to the sweet potato mixture and incorporate all the flour into the wet ingredients. Then stir in the pecans.
  5. Shape into 1-2 tablespoon-sized balls. Bake for 20-25 minutes. Remove from the oven and let cool on a wire rack for 5 minutes. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography