Easy Sweet Potato Cookies
These easy Sweet Potato Cookies are a simple and flavorful dessert. Easy to make in minutes, can easily be gluten free and vegan. Roll them in a little coconut sugar before baking to make these cookies a little extra-special!
Servings: 20 cookies
- 2 cups rolled oats
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoons nutmeg
- pinch of salt
- 1/3 cup maple syrup
- 1 egg can sub flax egg to make egg-free
- 1/3 cup cooked and mashed sweet potato
- 2 tablespoons milk of choice
- coconut or white sugar to roll cookies in optional
Preheat oven 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
In your blender, combine oats, baking powder, cinnamon, nutmeg and salt. Pulse until oats have fine texture similar to flour. Pour contents of the blender into a medium bowl.
To the medium bowl, add egg, mashed sweet potato, maple syrup, and milk. Mix together until a workable batter forms.
Using a small cookie scoop or heaping tablespoon, portion the batter out into the prepared cookie sheet. Dampen your hands with a little water to help prevent sticking and roll the batter into balls and then roll the balls in coconut/white sugar if desired.
Slightly flatten the balls with the palm of your hand or the bottom of a measuring cup.
Bake for 10 minutes and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Enjoy, letting leftover cool completely before storing in an air-tight container for up to 5 days.
Nutritional information calculated without rolling sugar.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Serving: 1cookie | Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 6mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg