My most recent attempt at vegan muffins and cupcakes haven’t quite yielded the results that I’ve been looking for. So I decided to try my hand at vegan cookies. This recipe for vegan sweet potato cookies totally knocked it out of the park.
These cookies are pillowy soft and sinfully moist. They are going to be a hit at all the holiday parties this Fall. Move over sweet potato pie, there’s a new vegan cookie in town.
My family and I love sweet potatoes! We roast at least four a week, and eat them as sides or mashed with brown sugar. You can always find leftover sweet potatoes in our fridge. Given their naturally sweet flavors, I am surprised I hadn’t used them in a dessert recipe sooner. Aside from my the traditional sweet potato pie of course! My new favorite pastime is pinning delicious recipes to my Pinterest boards. Typically I set my sights on those recipes that require little to no technical skills. This Vegan sweet potato cookie recipe falls under that category.
These vegan sweet potato cookies can be made with or without vegan dark chocolate chips. They are very versatile, yet stand alone quite well. The featured photos are from my second batch. I decided to add chocolate chips for fun. You can add ingredients like sweet coconut shavings, chopped nuts, or dried cranberries to this recipe. Make it your own creation.
One last note about the cookies, they take roughly 30 minutes to make from start to finish. Oh, and aside from the sweet potatoes it’s possible you already have all the ingredients. That’s another reason I loved this recipe. No random trips to the grocery store in search of items I’ll never use again (I’m looking at you almond extract!). Anyway, check out this simple recipe for some pretty tasty vegan treats. This recipe yields 24 -36 cookies depending on your preferred size.
Yield: 2 dozen cookies
Vegan, Gluten Free Sweet Potato Cookies
This original recipe was found on godairyfree.org. I modified it a bit to fit my specific dietary needs. These Vegan Sweet Potato Cookies are super moist and delicious. The perfect treat for your Fall/holiday cookie swap.
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
1 cup Oat Flour
1 cup Gluten Free Flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
1 cup sweet potato puree
1 cup packed dark brown sugar
½ cup coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
Preheat your oven to 350ºF and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl, mix the sweet potato, brown sugar, oil, maple syrup, and vanilla with a hand mixer or whisk until well combined.
Gradually stir the flour mixture into the sweet potato mixture. The dough will be rather sticky.
If time permits, refrigerate the dough for 1 hour to make it a bit more manageable. If using coconut oil, it will firm up quite well.
Drop the dough by the heaping tablespoonful onto baking sheets about 2 inches apart.
In a small bowl, whisk together the remaining 2 teaspoons sugar and remaining 1 teaspoon cinnamon. Evenly sprinkle the mixture on the cookie dough tops.
Bake for 10 to 14 minutes, or until the tops take on a golden hue.
Let cool on the baking sheets for 3 minutes before removing the cookies to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week, or put the cookies in plastic freezer bags and freeze to enjoy later.
Feel free to use all-purpose flour in this recipe.
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