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.
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)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potato (about 2 1/2 cups). Boil until soft, 8–10 minutes. Drain and mash.
- 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.
- Scoop dough into balls and place on prepared baking sheet. Flatten gently with a fork.
- Bake 15–18 minutes, until golden.
- Cool for 5 minutes on the baking sheet before serving. Optional: drizzle with extra maple syrup.
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.
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
