Put sweet potatoes in everything. That is my new goal in life. Pretty awesome goal if I do say so myself π. These sweet potato cookies are divine. Perfect for breakfast, snack, travel snacks, hiking snacks, pre-workout, post-workout, brunch, just about any time π§‘. Can you tell how much I love them?!?!
As a runner, health enthusiast, and a vegetarian, I am always being asked how I fuel my running. Creations like these sweet potato cookies are how! This recipe was inspired by Shalane Flanagan in her book Run Fast, Eat Slow. With a few MVF modifications, I just had to share them. I make them all the time and eat every last one!
Tara’s Tips for Perfect Sweet Potato Cookies:
- Short on time? Canned sweet potato puree or frozen chunks will both work 𧑠I roast an sweet potato when I have the oven on or am using sweet potatoes for something else. I just toss it in the oven and then store it in the refrigerator until I need it.
- Options for the oats: old fashioned rolled oats, not steel cut or the quick cook kind. Use gluten free oats if you are trying to keep this GF.
- I use golden raisins but any raisins will do. I like the taste and the color of the goldens. Leave them out if you aren’t into raisins.Β
- Melt the coconut oil prior and measure it melted.
- A silicone baking mat works better than parchment paper with these if you have one. The batter is super sticky.
- Take them with you! In a lunchbox or backpack, for a hike or a bike ride, even when you travel.Β
How to Roast a Sweet Potato
- First, wash it thoroughly,
- Next, pierce your sweet potato a few times with a fork,
- Wrap it in foil,
- Then, bake in a 400 degree oven for 60 minutes,
- Once cool, you can easily peel off the skin, dice it up or mash it. Easy!
Love Sweet Potatoes? Me Too!
Try one of my other favorite sweet potato recipes:Β
Β Air Fryer Sweet Potato Fries
Instant Pot Sweet Potato Corn Chowder
Sweet Potato Mac N Cheese (dairy free)
Sweet Potato Cookies (GF + Egg Free!)
Yum! Sweet potatoes baked into a cookie with oats, almond flour, and coconut oil. Healthy + vegan + gluten free! No eggs!
Ingredients
- 1 roasted sweet potato (see notes in the post on how to roast a sweet potato)
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 2 tsp vanilla extract
- 1 tsp ginger paste or 1/2 tsp ginger powder
- 1/2 cup golden raisins
- 1 cup almond flour
- 3 cups old fashioned rolled oats
- 2 tsp cinnamon
Directions
- Step 1 Preheat oven to 350 degrees.
- Step 2 In a medium bowl combine sweet potato flesh, maple syrup, melted coconut oil, vanilla extract, ginger, and raisins. Stir by hand until fully combined.
- Step 3 In a separate bowl, combine the oats, almond flour, and cinnamon. Once fully combined, pour these dry ingredients into the bowl with the wet ingredients. Stir by hand until fully mixed together.
- Step 4 Shape dough into 12 evenly spaced cookies on a parchment paper lined cookie sheet (approximately 1/4 cup for each cookie).
- Step 5 Bake in 350 degree oven for 30 minutes or until golden brown on the edges. Store any leftovers in a glass airtight container in the refrigerator for 5 days.
β€Did you make these Sweet Potato Cookies? Love them? Leave a rating + a comment below!
πΈI love to see your creations! Tag @myvegetarianfamily on Instagram and hashtag it #myvegetarianfamily
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