Healthy Vegan Sweet Potato Cookies
User Reviews
5
Healthy Vegan Sweet Potato Cookies
Description
Healthy Vegan Sweet Potato Cookies are made by mashing boiled sweet potatoes and ripe bananas, creating a naturally sweet and moist base. The dough then incorporates oat flour, brown rice flour, and rolled oats, resulting in cookies with a dense yet tender texture. Optional cinnamon and maple syrup deepen the flavor profile. Pressing the dough balls gently with a fork shapes the cookies before baking at 375℉ until golden.
The final cookies balance the earthiness of sweet potato with the mild sweetness of banana and maple syrup, accompanied by a subtle cinnamon note. The rolled oats contribute chewiness and texture. These cookies are suitable for those seeking a plant-based, dairy-free option with whole grain components.
To prepare, sweet potatoes are boiled until soft, then mashed and mixed with the flours and oats. Baking produces a batch that cools to a tender, flavorful cookie suitable for snacks or light dessert.
Using ripe bananas with spotted skins ensures maximum natural sweetness. Measuring flours by weight improves consistency, but approximate cup measurements are given for ease. Substituting with whole wheat flour is possible but adjust quantity accordingly.
Ingredients
- 1.25 cups sweet potato from approx 1 large potato (2.5 cups cubed, mashed
- ½ cup banana from approx 2 medium bananas (use RIPE bananas, mashed
- 70 grams oat flour approx. ½ cup + 2 tbsp, use gluten-free if preferred
- 50 grams brown rice flour approx. ¼ cup (or use more oat flour)
- 70 grams rolled oats approx. ½ cup + 2 tbsp
- 1 tablespoon maple syrup optional
- 1 teaspoon cinnamon optional
Instructions
- Preheat your oven to 375℉/190℃, and line a large baking sheet with parchment paper.
- Peel and cube your sweet potatoes, place them in a pan or pot, and cover with water. Bring to a boil and cook until soft, approx 8-10 minutes. Drain and return to the pan. Then mash well using a potato masher.
- Add all the remaining ingredients to the pan with your mashed sweet potato and mix well. The batter will be thick.
- Use a cookie scoop to make your cookie balls and place them on your baking tray. Then, gently press each one down with a fork to flatten and shape them. Bake the sweet potato cookies for 15-18 minutes, until golden.
- Remove from the oven, allow to cool for 5 minutes and enjoy.
Notes
- Leftover cookies store well sealed at room temperature for 1-2 days or refrigerated for 3-4 days; they can also be frozen airtight for up to 3 months.
- Use very ripe bananas with brown spots for optimal sweetness in the cookies.
- Weighing ingredients with a kitchen scale is recommended for best results, but spooning and leveling flour into measuring cups works too.
- If oat or brown rice flours are unavailable, all-purpose whole wheat flour can be substituted, adjusting quantity to ¾ cup (110g).
- Homemade oat and brown rice flours can be prepared by grinding the grains if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cookies
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 95cal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 12mg | 1% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5611IU | 112% |
| Vitamin C | 7mg | 8% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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