Allergen Friendly Vegan Sweet Potato Cookies Recipes

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FUDGY CHOCOLATE SWEET POTATO COOKIES (GRAIN FREE, VEGAN).



Fudgy Chocolate Sweet Potato Cookies (Grain Free, Vegan). image

These fudgy chocolate sweet potato cookies are delicious, rich, and made with simple, wholesome ingredients.

Provided by Kelly Roenicke

Categories     Dessert

Time 30m

Number Of Ingredients 10

¾ cups baked sweet potatoes (skins removed)
5/8 cup unsweetened cocoa powder
5/8 cup coconut sugar (you can use brown sugar if you prefer)
1 Tablespoon maple syrup
¼ cup vegan buttery spread
1 teaspoon vanilla extract
⅓ teaspoon baking powder
pinch salt
dairy free chocolate chips (optional)
sea salt flakes (optional)

Steps:

  • Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  • Place the coconut sugar and vegan buttery spread in a mixing bowl or food processor and mix or blend on medium speed.
  • Add the sweet potatoes. cocoa powder, maple syrup, vanilla extract, baking powder, and salt, and mix until blended and smooth.
  • Spoon the batter onto the prepared cookie sheet. Top with dairy free chocolate chips and a sprinkle of sea salt if desired.
  • Bake at 350 degrees for 12-15 minutes. Allow cookies to cool on the cookie sheet before moving them. They will be soft.
  • Store leftover cookies in the refrigerator.

Nutrition Facts : Calories 77 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 52 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

ALLERGEN FRIENDLY VEGAN SWEET POTATO COOKIES



Allergen Friendly Vegan Sweet Potato Cookies image

Soft and chewy, naturally sweetened and absolutely delicious! Vegan sweet potato cookies are healthy enough for breakfast and tasty enough for dessert.

Provided by Rosa

Categories     Breakfast     Dessert     Snack

Time 36m

Number Of Ingredients 7

1.25 cups mashed sweet potato (from approx 1 large potato (2.5 cups cubed))
1/2 cup mashed banana (from approx 2 medium bananas (use RIPE bananas))
70 grams oat flour (approx 1/2 cup + 2 tbsp, use gluten free if preferred )
50 grams brown rice flour (approx 1/4 cup (or use more oat flour))
70 grams quick cooking steel cut oats or rolled oats (approx 1/2 cup)
1 tsp cinnamon (optional)
1 tbsp maple syrup (optional)

Steps:

  • Preheat your oven to 375 degrees F, and line a large baking sheet with parchment paper.
  • Peel and cube your sweet potato and add them to a pan or pot and cover with water. Bring to a boil and cook until soft, approx 8-10 minutes. Drain and return to the pan and mash with a potato masher.
  • Add all the remaining ingredients to the pan with your mashed potato and mix well. The batter will be thick.
  • Use a cookie scoop to make your cookies, placing them on your baking tray. Then, gently press each one down with a fork to flatten and shape. Bake for 15-18 minutes, until golden.
  • Remove from the oven and let cool a few minutes and enjoy.

Nutrition Facts : ServingSize 1 Cookie, Calories 96 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 3 g

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