Sweet Potato Sugar Cookies

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

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.

4.6 from 8 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.

        • mom2one says

          I have MCAS and have to eat low histamine as well, making the AIP diet challenging with all the broth, soups, gelatin and fermented food. 🙁

      • Brendaly Hoang says

        What can we use instead of gelatin, egg? If yes, how many?

    • 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.

    • Kass says

      You left a 3-star review for a recipe you didn’t follow?

  • 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!

  • Lisa McKenzie says

    It is a cold, dark, rainy day here; perfect weather for the pick-me-up of your yummy cookies. I added 1/3 cup of shredded coconut to the recipe, and the cookies did not “run.” Thank you for your ingenuity and generosity. Be safe, healthy and happy, y’all!

  • Gail Rogers says

    Hi. Is there a substitute for cassava flour? I have arrowroot and tapioca, but NO ONE where I live has cassava. I also have coconut flour and tigernut (which is soo expensive!) And nothing I’ve made turns out right. I know they’re not the same, but people just look at you weird when I ask for cassava. It’s really depressing. I’m CRAVING “normal” foods, I’ve been on this AIP diet for 3 months now. I’m getting really sick of the same things. I’ve tried a few of your recipes, all sound so good. But if you can’t get the right ingredients, they don’t work! And… worse of all, my face won’t stop breaking out! Now, I’m 45! and always had bad skin. And the doctors don’t know what’s wrong. and it’s tests after tests, with no answers! Now, it’s breaking out just as bad, and I bet stress is a major factor. But nothing I do helps! I’m hungry all the time, upset, moody, Oh and high blood sugar doesn’t help! So if I don’t eat, that rears it’ ugly head!
    Anyway, sorry, Back on topic…. Is there a substitute for cassava flour?
    Thanks for any help….

  • Helena Ruby says

    What can I use as a sub for vanilla powder? I tested positive for a sensitivity to vanilla bean, so have to eliminate it for about 8 weeks.

    • halorty says

      I feel you Gail Rogers, OMG. This is how I feel on the aip diet as well, lol! I miss normal food. Hungry all the time (I have nutrient deficiencies and am super underweight). Hope you’re doing better by now. I rarely see AIP people get to vent about how much this can suck, instead they’re positive all the time- which is good yeah but sometimes we need to vent, cry, release lol. Hope you found your cassava flour. As for me, my gut is still leaky and I sadly developed a sensitivity to cassava flour (AND tigernut & coconut). so I’m in a similar boat of misery ! I just hope I can get over most of these sensitivities someday

  • Tresa Elguera says

    I made these with tiger nut flour instead of the coconut flour, and split the maple sugar into half maple syrup and half maple sugar. They weren’t sticky and did spread out but not too badly. Fantastic cookies. Next day, you really want to put them into the toaster to heat them back up because they lose the little bit of crispy.

  • Diana says

    Can I eliminate the gelatin or substitute it for something that is vegan? I want to make for a friend who is gf and vegan. Thanks

Leave a Comment

Rate this recipe: