Sweet Potato Oat Cookies
User Reviews
5.0
15 reviews
Excellent
Sweet Potato Oat Cookies
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These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They're perfect as a sweet snack or a grab-and-go breakfast treat.
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Ingredients
Wet Ingredients
- 1 cup of mashed sweet potato
- ⅓ cup and 2 tbsp pure maple syrup
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cup gluten-free rolled oats
- 1 cup blanched almond flour packed
- ½ tsp baking soda
- pinch of kosher salt
- ½ cup of non-dairy dark chocolate chopped or dark chocolate chips
Instructions
MAKE COOKIE DOUGH BATTER:
- Transfer the mashed sweet potato to a food processor.
- Add the pure maple syrup down the tube while it's processing. The results should be a smooth and creamy consistency.
- Next, transfer the mixture to a large mixing bowl. Then, add the egg and vanilla extract. Mix to combine.
- Mix in the dry ingredients until combined.
- Fold in the chopped dark chocolate.
PREHEAT OVEN AND PREP BAKING SHEET:
- Set the batter aside for 10 minutes. Meanwhile, preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
BAKE COOKIES:
- Divide the cookie batter into 12 even pieces and place them onto the baking sheet.
- Press down the cookie dough mounds with your fingertips to create a circular cookie shape.
- Bake at 350°F for 15 minutes.
- Cool for at least 15 minutes before enjoying.
Notes
- Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which method suits your cooking style.
- Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
- Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.
- Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
- Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.
- Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.
Nutrition Information
Show Details
Serving
1cookie
Calories
186kcal
(9%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
14mg
(5%)
Sodium
62mg
(3%)
Potassium
225mg
(6%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
4507IU
(90%)
Vitamin C
5mg
(6%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 186kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 62mg | 3% |
| Potassium | 225mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 4507IU | 90% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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