Simple Vegan Sweet Potato Cookies

Why You’ll Love This Recipe

• Naturally sweetened with bananas and a touch of maple syrup.

• Gluten-free friendly when using oat flour.

• Nutritious and wholesome, packed with oats and sweet potatoes.

• Simple and quick—ready in just over half an hour.

• Great for kids, meal prep, or healthy snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 cups cooked and mashed sweet potato (from about 2 1/2 cups cubed, 1 large potato)

• 1/2 cup mashed ripe bananas (about 2 medium bananas)

• 70 g oat flour (about 1/2 cup plus 2 tbsp, gluten-free if needed)

• 50 g brown rice flour (about 1/4 cup, or substitute with oat flour)

• 70 g old-fashioned oats (about 1/2 cup plus 2 tbsp)

• 1 tbsp pure maple syrup (optional)

• 1 tsp ground cinnamon (optional)

Directions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Peel and cube the sweet potato (about 2 1/2 cups). Boil until soft, 8–10 minutes. Drain and mash.

3. Stir in mashed bananas, oat flour, brown rice flour (or more oat flour), oats, maple syrup (if using), and cinnamon. Mix until thick and sticky.

4. Scoop dough into balls and place on prepared baking sheet. Flatten gently with a fork.

5. Bake 15–18 minutes, until golden.

6. Cool for 5 minutes on the baking sheet before serving. Optional: drizzle with extra maple syrup.

Servings and timing

• Servings: 4

• Prep time: 12 minutes

• Cook time: 24 minutes

• Total time: 36 minutes

Variations

• Add raisins, cranberries, or chocolate chips for extra flavor.

• Swap cinnamon for pumpkin pie spice or nutmeg.

• Stir in chopped nuts or seeds for crunch.

• Replace maple syrup with date syrup or omit for less sweetness.

• Add a splash of vanilla extract for extra aroma.

Storage/Reheating

• Store cooled cookies in an airtight container at room temperature for up to 3 days.

• Refrigerate for up to 1 week.

• Freeze for up to 2 months in a freezer-safe bag or container. Thaw at room temperature before eating.

• Reheat in a 300°F (150°C) oven for 5 minutes to refresh texture.

FAQs

Are these cookies gluten-free?

Yes, if you use certified gluten-free oat flour and oats.

Can I make these without bananas?

Yes, you can replace bananas with applesauce or pumpkin puree, though the flavor will change.

Do I need to peel the sweet potato?

Yes, peeling ensures a smoother texture for the cookies.

Can I make these cookies crispier?

They are naturally soft and chewy, but baking a few minutes longer will make them slightly firmer.

Can I use canned sweet potato puree?

Yes, as long as it’s unsweetened. Drain any excess liquid if it’s watery.

How sweet are these cookies?

They’re mildly sweet from bananas and sweet potato. Add more maple syrup if you prefer sweeter cookies.

Can I double this recipe?

Yes, simply double all ingredients and bake in batches.

What kind of oats work best?

Old-fashioned oats give the best texture. Quick oats may work but will make the cookies softer.

Can I make these oil-free?

Yes, this recipe is already oil-free. No substitutions are needed.

Are these cookies good for kids?

Absolutely—they’re wholesome, naturally sweetened, and soft enough for little ones.

Conclusion

These Simple Vegan Sweet Potato Cookies are proof that healthy treats can be both satisfying and delicious. With their soft, chewy texture and naturally sweet flavor, they’re perfect for any time of day. Whether you enjoy them fresh from the oven, pack them for a snack, or keep them on hand for quick breakfasts, they’re a nourishing cookie recipe you’ll want to make again and again.

Simple Vegan Sweet Potato Cookies

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• Author: Amy
• Prep Time: 12 minutes
• Cook Time: 24 minutes
• Total Time: 36 minutes
• Yield: 4 servings
• Category: Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegan

Print Recipe

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Description

These Simple Vegan Sweet Potato Cookies are soft, naturally sweet, and wholesome. Made with mashed sweet potatoes, bananas, oats, and a touch of cinnamon, they are perfect for breakfast, snacks, or dessert. Naturally sweetened, gluten-free friendly, and oil-free.

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Ingredients

1 1/4 cups cooked and mashed sweet potato (from about 2 1/2 cups cubed, 1 large potato)

1/2 cup mashed ripe bananas (about 2 medium bananas)

70 g oat flour (about 1/2 cup plus 2 tbsp, gluten-free if needed)

50 g brown rice flour (about 1/4 cup, or substitute with oat flour)

70 g old-fashioned oats (about 1/2 cup plus 2 tbsp)

1 tbsp pure maple syrup (optional)

1 tsp ground cinnamon (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Peel and cube the sweet potato (about 2 1/2 cups). Boil until soft, 8–10 minutes. Drain and mash.
3. Stir in mashed bananas, oat flour, brown rice flour (or more oat flour), oats, maple syrup (if using), and cinnamon. Mix until thick and sticky.
4. Scoop dough into balls and place on prepared baking sheet. Flatten gently with a fork.
5. Bake 15–18 minutes, until golden.
6. Cool for 5 minutes on the baking sheet before serving. Optional: drizzle with extra maple syrup.

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Notes

Add raisins, cranberries, or chocolate chips for extra flavor.

Swap cinnamon for pumpkin pie spice or nutmeg.

Stir in chopped nuts or seeds for crunch.

Replace maple syrup with date syrup or omit for less sweetness.

Add a splash of vanilla extract for extra aroma.

Store cooled cookies in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week, or freeze up to 2 months.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 160
• Sugar: 7 g
• Sodium: 15 mg
• Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 0 mg