Sweet Potato Pecan Cookies are sweet and salty with a super soft texture and a slight crunch. They are a healthy plant-based cookie!
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.
Jump to:
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
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.
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Sweet Potato Pecan Cookies
Ingredients
- 1 Cup + 2 Tablespoons Oat Flour
- ½ Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- ¾ Teaspoon Salt
- ⅛ Teaspoon Nutmeg
- ½ Cup Almond Butter
- ½ Cup + 2 Tablespoons Date Sugar
- ¾ Cup Mashed Sweet Potato
- 1 ½ Teaspoons Ground Flax + 1 Tablespoon Water
- 1 Teaspoon Vanilla
- ¾ Cup Chopped Pecans toasted
Instructions
- Preheat the oven to 350. Line two baking sheets with parchment paper. Make the flax egg: combine the flaxseed and water.
- In a small bowl, mix the oat flour, baking soda, cinnamon, salt, and nutmeg.
- In a medium bowl, combine the almond butter, date sugar, mashed sweet potato, flax egg, and vanilla.
- Add the dry ingredients to the sweet potato mixture and incorporate all the flour into the wet ingredients. Then stir in the pecans.
- 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!
Nutrition
Nutrition information is an estimate.
Comments
No Comments