Vegan Gluten-Free Sweet Potato Cookies
These Vegan Sweet Potato cookies were one of my most popular recipes of 2019. I decided to kick of the new year and revamp this recipe using 'Ube' (purple yams). The recipe steps are the exact same as listed in the recipe below, but simply swapped out the main ingredient!
Ingredients
- 1 cup Oat Flour
- 1 1/2 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
- 1/4 cup Vegan chocolate morsels (optional)
Instructions
- 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.
- Bake for 15 - 18 minutes, or until the tops take on a golden hue. (Check at the 10 minute mark.)
- 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.