Today I am sharing with you a super simple sweet potato cookie! It is slightly chewy, soft in the middle, and a little crispy around the edges. They are 100% dairy free + gluten free and also can be made nut -free!
I am heading out of town this weekend and I usually like to make a few snacks to take with me for the plane ride or just incase I need something when I am out & about. This week, I ended up buying way too many sweet potatoes and wanted to use some of them up before taking off! I thought these would be perfect to take with me and would stay together perfectly during the trip - I usually make energy bites but if I do not get the consistency right they always melt in my bag and turn into a huge sticky clump.
If you prepare the sweet potato the night before (needs to be roasted in the oven) they only take about 20 minutes to put together! In this particular recipe, I added in chopped walnuts, chopped dates, chia seeds, and steel cut oats (regular oats work as well). They are naturally sweetened by the sweet potato, but I did add in about 1 tbsp. of maple syrup, but if you prefer things on the sweeter side I would suggest adding in about 3-4 tbsp! Part of the base besides the oats (made into oat flour) are eggs and almond butter. Feel free to sub any nut or seed butter of choice. I haven’t tested with a chia or flax egg, but you may be able to substitute the eggs with about 2 mashed bananas! I haven’t tried it yet!
For these cookies, you need to first mix together your sweet potato, eggs, and almond butter. Then you add in the remaining ingredients! So simple and only needs one bowl. I would say that they last up to a week in the fridge but you can always store them in the freezer for longer and then pop them in the oven or microwave to thaw out a bit! The recipe will give you about 12, which is plenty for the week!
Hope you enjoy them!
Prep time: (45 minutes to roast the sweet potato or prepare ahead of time) 10 minutes.
Bake time: 12-15 minutes
Total time: less than 30 minutes
3/4 cup cup mashed sweet potato (roasted & cooled)
1/4 cup oat flour* (see below)
1/4 cup steel cut oats or regular gluten free oats (either will just give a different texture!)
3 tbsp. chia seeds
3 dates chopped
1/2 cup chopped walnuts (or any nut/seed of choice)
1 tbsp. vanilla
1 tbsp. maple syrup*
1/2 cup creamy almond butter or seed butter
a few dashes of cinnamon
pinch of sea salt
*I used regular oats to grind into oat flour with my food processor.
*Add more maple syrup if you prefer things to be on the sweeter side.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. If you need to roast your sweet potato, roast at 425 degrees for about 40 minutes and then it cool for about 10 minutes or so!
In a large bowl mix the almond butter, vanilla, eggs, and the cooled / mashed sweet potato. Combine well. A few sweet potato clumps is OK!
Next, add EVERYTHING in the bowl and stir with a spoon to mix well.
Scoop out onto your prepared baking sheet.
Bake at 375 degrees for about 12 minutes. I ended up baking them for 15 minutes so they were a little crispier. Personal Preference.
Once they were still warm out of the oven, I melted chocolate and drizzled a bit on top!
You can sub any nut butter or seed butter of choice
Add more maple syrup or liquid sweetener; depends on personal preference.
The batter won’t be super thick, but they do not spread that much in the oven when baking! Don’t be afraid if it looks “liquid-y”. You can always add in about 1/4 cup more of oats to the batter before scooping onto the sheet