Have you ever heard of tater cookies? Sweet tater cookies, that is. If you haven’t, you’re in for a treat, literally. I assembled a recipe that’s not only nut and egg free, but also incredibly easy to make. If you’re not a fan of sweet potatoes, don’t worry about it, because this recipe is versatile enough that you can swap out the sweet potato for any other fruit or vegetable puree you’d like. And hey, you’ll feel a lot better about yourself because this cookie isn’t overly sweet or jam packed with chocolate.

Maple Cinnamon Sweet Potato Cookies

  • Prep Time:10 minutes
  • Cook Time:15 minutes
  • Total Time:25 minutes
  • Servings:15 cookies
  • Medium


  • 1 cup all-purpose flour
  • 1/2 cup sweet potato puree
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted
  • 1 tablespoon maple syrup
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
Photo by Katie Lee
  • Step 1

    Preheat your oven to 350ºF.

  • Step 2

    Combine all dry ingredients minus the brown sugar and whisk.

    Photo by Katie Lee
  • Step 3

    Add sweet potato puree, butter, brown sugar, maple syrup, and vanilla extract and mix.

    Photo by Katie Lee
  • Step 4

    Mix until well combined (it’ll look quite wet while you’re mixing everything, but everything will gradually come together and should look something like this).

    Photo by Katie Lee
  • Step 5

    Scoop tablespoon-sized balls of dough onto a lined baking sheet.

    Photo by Katie Lee
  • Step 6

    Bake for 15 minutes or until they turn golden brown around the edges. If you prefer a softer cookie, bake them for 12 minutes.

  • Step 7

    Let ’em cool and enjoy.

    Photo by Katie Lee