Coconut Pecan Yam Cookies

I tend to have leftovers whenever I make a big meal.  Especially when it involves potatoes or yams.  I usually make extra because I am not always sure how much they will yield and  leftovers seems like a good idea at cooking time.  But life gets busy and getting around to eating them sometimes happens but not in quantity I anticipated. I have come up with quite a few recipes that use leftover yams, some savory, but my favorites involve desserts.  I thought I would share a favorite cookie using yams with you, because you may have some left over this time of the year.  These easy to make, gluten free cookies are a great way to get a yam or sweet potato hater to enjoy them.  You will never look at leftover yams the same again! These are especially good if the yams have been roasted.

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



In a large bowl, combine coconut oil with sugar and beat until fluffy and well combined. Beat in the yam puree, vanilla extract, lime zest and maple syrup until well combined.

In a smaller bowl, whisk together flour, salt, baking powder, then add to the large bowl, and mix until well combined. Mix in the pecans and coconut, cover, and place in the fridge to chill until firm (I like to leave it overnight).

To bake, Preheat your oven to 375 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays). Bake for about 15 minutes, until puffed and just starting to brown slightly. Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool. Repeat with remaining cookies.

One comment on “Coconut Pecan Yam Cookies

  1. Susan says:

    Looks delicious! I’m baking some yams right now. These will be perfect for me (GF) and my daughter (Vegan).

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level

  • Beginner
  • Easy