Vegan Sweet Potato Cookies Recipes

ALLERGEN FRIENDLY VEGAN SWEET POTATO COOKIES

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.

JUMP TO RECIPE: CINNAMON SWEET POTATO BREAKFAST

Steps:

• Cook the sweet potatoes and allow them to cool off enough to handle
• What I did was boil two medium potatoes for 40 minutes then removed most skin (I left a few skin scrapes to give texture to cookies plus the skin is packed with vitamin A)
• Preheat oven to 350 degrees F
• Combine cooked sweet potato, almond flour, and cinnamon in a large mixing bowl.
• Use a hand held electric mixer and blend on low for chunky texture or high for a more "whipped" texture
• Line a baking pan with parchment paper
• Separate your cookie dough into 12 equal portions
• Roll each portion into balls with the palms of your hands
• Lay the cookie dough balls on baking sheet
• Flatten them with a fork or palms of your hands
• Bake for 12 to 15 minutes

DR. FUHRMAN'S VEGAN SWEET POTATO COOKIES

Steps:

• Preheat the oven to 350°F.
• Add ground flax seeds with 1/2 cup water to your power blender container and gently pulse once to combine. Let sit for 2 minutes to form a gel.
• Add white beans, peanut butter, 1 banana, sweet potato, dates, cinnamon, nutmeg and vanilla extract.
• Blend until smooth and creamy. Approximately 30 seconds. Use a tamper if necessary.
• In a large bowl, combine the whole-wheat flour and baking powder and mix thoroughly. Add the blended mixture to this dry mixture and hand mix until flour is totally combined. Stir in apricot slices and thin slices of banana and mix.
• Place parchment paper on a large cookie sheet or coat sheet with a thin layer of cooking spray. Drop batter by spoonfuls onto the sheet and bake for 20 minutes.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes

VEGAN SWEET POTATO COOKIES

Steps:

• Pre-heat oven to 350 degrees and line a baking tray with parchment paper. You can use a light coating of non-stick cooking spray if you don't have parchment on hand.
• Add the sweet potato, maple syrup, nut butter and vanilla to a large mixing bowl and stir well until completely smooth and combined.
• Add the rest of the ingredients and stir into a thick, sticky dough.
• Use a spoon or cookie scoop to scoop 14 evenly-sized clumps of dough onto the the tray (you can do 12 slightly larger cookies if you prefer). Press each cookie down a little as they will not spread or change shape during baking.
• Bake the cookies for 16 minutes then let cool on the pan for at least 20 minutes. The cookies will be quite fragile when they come out of the oven so it's important to let them cool and firm up.

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

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.

SWEET POTATO COOKIES

Steps:

• Preheat oven to 350°F and line a large baking sheet with parchment paper or silicone baking mat.
• Combine chia seeds and water in a small bowl. Stir and set aside until thickened, about 5-10 minutes.
• Meanwhile, add the melted coconut oil and coconut sugar to a large bowl and whisk until well combined.
• Add the vanilla and mashed sweet potato and whisk again until smooth.
• Add all the remaining ingredients including the chia "egg" to the bowl and stir until thoroughly combined.
• Use a medium cookie scoop or heaping tablespoon to scoop out the dough and roll it into balls in your hand.
• Place on the prepared baking sheet and repeat with remaining dough.
• Bake for 10-12 minutes. Remove from the oven and gently press down on each cookie with your hand to flatten a little (they will not have changed shape/spread much at all while baking). Let cool on baking sheet for about 10 minutes until transferring to a cooling rack.