Go Back
+ servings
fudgy sweet potato cookies

Fudgy Chocolate Sweet Potato Cookies (Grain Free, Vegan).

Kelly Roenicke
These fudgy chocolate sweet potato cookies are delicious, rich, and made with simple, wholesome ingredients.
4.34 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine gluten free, Grain Free, vegan.
Servings 12
Calories 77 kcal



  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Place the coconut sugar and vegan buttery spread in a mixing bowl or food processor and mix or blend on medium speed.
  • Add the sweet potatoes. cocoa powder, maple syrup, vanilla extract, baking powder, and salt, and mix until blended and smooth.
  • Spoon the batter onto the prepared cookie sheet. Top with dairy free chocolate chips and a sprinkle of sea salt if desired.
  • Bake at 350 degrees for 12-15 minutes. Allow cookies to cool on the cookie sheet before moving them. They will be soft.
  • Store leftover cookies in the refrigerator.


Store the leftover cookies in the refrigerator in an airtight container.
These should last for 3 days in the refrigerator.
If you can't eat sweet potatoes, try an equal amount of canned black beans instead.


Calories: 77kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 52mgPotassium: 111mgFiber: 1gSugar: 6gVitamin A: 1360IUVitamin C: 0.2mgCalcium: 15mgIron: 0.7mg
Keyword chewy, fudgy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!