Sweet Potato Sugar Cookies

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These Sweet Potato Sugar Cookies are a simple sugar cookie that happens to be AIP friendly. While they are made with sweet potatoes and are a pretty shade of orange, they actually taste a lot like a soft, chewy sugar cookie of your childhood.

Don’t let the addition of sweet potatoes fool you; this is not a savory cookie. It’s totally an AIP dessert. The addition of sweet potatoes to this cookie helps keep the cookie moist and chewy.

You can turn these Sweet Potato Sugar Cookies into the ultimate treat – Whoopie Pies! Just use my AIP Vanilla Frosting recipe and pipe the frosting between two cookies.

4.5 from 6 reviews
Sweet Potato Sugar Cookies
Prep time
Cook time
Total time
Serves: 12
  1. Preheat the oven to 350 degrees F.
  2. Rub one tablespoon of palm shortening over two large baking sheets.
  3. Combine the wet ingredients into large mixing bowl then using a hand held mixer, cream the maple syrup, shortening and sweet potato.
  4. Combine all the dry ingredients into a small mixing bowl and then stir to combine.
  5. Pour the dry ingredients into the large mixing bowl of wet ingredients. Using the hand mixer combine. The dough will probably look like thick wet sand but don’t worry it will stick together.
  6. The dough may be a little sticky so I used spoons to make 12 balls of dough and place them on the baking sheets. These cookies spread so leave at least 2 inches between each ball of dough.
  7. Bake for 12 minutes or until slightly browned on top. Let the cookies cool completely before serving.
To make the sweet potato puree, use leftover mashed sweet potatoes, scoop out the insides of baked sweet potatoes or peel and chop sweet potatoes and let them cook in boiling water for 20 minutes.
Make sure to leave room between each cookie as they will spread during cooking.


About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called bonaippetit.com. The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.


  • CB says

    Can’t wait to try this recipe as I happen to have some leftover canned sweet potato puree to use up 🙂 There seems to be a typo in step 4 – it says to fold in the chocolate chips, however, there are none in this recipe.

    • Grace Heerman says

      Thanks for bringing this to our attention. We have updated the recipe so it’s ready to go!

  • Diana Diamond says

    I don’t see an oven temperature?

    • Grace Heerman says

      So sorry for this oversight. The recipe is now updated.

  • What oven temp for the sweet potato cookies?

    • Robin says

      This looks amazing! Do you think I could sub the gelatin for anything? I have a histamine intolerance and react to gelatin. Perhaps arrowroot?

      • Robin says

        I have the same question. I am also histamine intolerant.

    • Grace Heerman says

      Hi Linda, we just updated the recipe with the oven temp. Sorry for that mistake!

  • Diana says

    These are delicious! Worked out perfectly. I used squash instead of sweet potato because I didnt have any.

  • Vicki Kettenring says

    I don’t know exactly what happened but these went totally flat. I didn’t have cassava flour and found a substitute list that included almond flour so maybe that was the problem. I rolled them up and we’re eating them that way. The flavor is good- not too sweet.

  • Heather says

    Does anyone know a brand of palm shortening or gelatin that is sold in a plastic-free container?

  • […] Sweet Potato Sugar Cookies from Autoimmune Wellness *Sometimes you just want to bake, right? […]

  • Cathy Enright says

    Can these be baked and then frozen?

  • Tonya says

    This is a great recipe! I wasn’t thinking and used red palm oil instead of the shortening that you used and the dough wasn’t as wet. I was able to roll the balls with my hands and the cookies didn’t spread too much. I will make them again with the shortening though and see if we like them better. They sure are tasty and easy to make. Thanks for sharing your recipe!

  • Sabine Blomberg says

    Baked a batch of these Sweet potato cookies and substitute Honey for Mable syrup. The flavor is really good and the dough was sticky as mentioned in the recipe. They did NOT spread as noted. Therefore they were really gooey!
    Taste good though!

  • Mary Braz says

    I made these last night and they were perfect. My only substitute was coconut sugar rather than maple sugar. My question is how to store them? I’d like them to last a week so put them in the cookie tin I used to use for flour cookies. Today, after being in the tin over night, they are soft. I loved the crunch they had last night.

  • April moss says

    These are great! I have made 3 different cookie recipes for AIP. These are the most cookie like. I did add a little coconut oil and decrease the shortening, but really great recipe!

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