Vegan Sweet Potato Cookies
The easy vegan sweet potato cookies call for just a few healthy ingredients and make a delicious breakfast, snack or dessert!
- dietary needs: vegan, gluten-free, oil-free, flourless
- ingredient highlights: no flour, no eggs and no dairy needed!
- easy to make in one bowl in 20 minutes
- soft texture and delicious sweet and spiced flavour
- great way to sneak nutritious sweet potato into your diet
- perfect healthier dessert or snack anytime of day
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- sweet potato – you’ll need cooked, mashed sweet potato for the recipe, if you don’t have any on hand, use this how-to guide for baking sweet potato
- oats – rolled oats, large flake oats and quick oats all work
- maple syrup – use pure maple syrup or substitute with agave syrup if needed
- peanut butter – use natural peanut butter (no added oils or sugar), if you can’t do peanut butter, almond or cashew butter works
- flax – make sure you’re using ground flax, not whole flaxseeds
- baking soda – this is totally optional but I like the texture and bit of “cookie” flavour it added
- spices – I’d recommend using the ginger, nutmeg and cinnamon for the yummiest flavour but if you’re missing ginger or nutmeg, that’s ok
- chocolate – use dairy-free chocolate chips like Enjoy Life or Camino or for a lower-sugar option, you can use chopped dark chocolate or sugar-free chocolate chips
- pepitas – aka raw pumpkin seeds, optional but a nice addition! walnuts, pecans, coconut or any other add-in would also work here
Before You Start: Line a baking tray with parchment paper and preheat the oven to 350 F.
Step 1. Add the vanilla, sweet potato maple, syrup and peanut butter to a large mixing bowl and stir until completely smooth.
Step 2. Add the rest of the ingredients and stir into a thick, sticky dough.
Step 3. Use a spoon or cookie scoop to divide the dough into 14 cookies on the baking tray. The cookies will not spread or change shape during baking, so press each down a little to create the shape you want before baking.
Bake for 16 minutes then let cool on the pan for at least 20 minutes. After that, they’re ready to enjoy!
Quick Note: The cookies will be fragile when they first come out of the oven, so make sure you let them cool before handling!
This recipe as written was the best tasting version but it can be adjusted to suit your nutritional needs. For a somewhat healthier cookie that uses half the amount of fat and sweetener, you can use:
- 1 cup sweet potato
- 1/4 cup maple syrup
- 1/4 cup peanut butter
This version is denser and more like baked oatmeal or a dense muffin but is lower in sugar, calories and fat. It depends what kind of cookie you’re looking for! They’d be more like my banana baked oatmeal or pumpkin oatmeal bars.
I also tried just about every ratio of sweet potato to maple syrup and nut butter in between and they all work but some are tastier than others so feel free to experiment with what works for you.
Use up to 1 cup combined of any of these add-ins to switch things up!
- chocolate chips or chopped dark chocolate
- raisins, cranberries or chopped dates
- crushed walnuts
- chopped almonds
- chopped pecans
- hemp seeds
- sesame seeds
- raw sunflower seeds
- pumpkin seeds
- shredded coconut
It can be! Just make sure you use gluten-free certified oats.
To make these wfpb cookies, replace the chocolate chips with raisins, chopped dates or unsweetened dried cranberries.
I think so but I haven’t tested it myself.
Yes. These will work with any kind of cooked sweet potato puree. You can use canned, bake your own or cook the sweet potato in an Instant Pot or microwave. For more details, check out my post on how to bake sweet potato.
- Let cool completely before storing.
- Fridge: Store in a sealed container for up to 1 week.
- Freezer: Store in a sealed container or freezer bag for up to 3 months.
- Room Temperature: Store in a sealed container for 3-4 days.
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- 3/4 cup cooked, mashed sweet potato (180 g)
- 1/2 cup maple syrup (140 g)
- 1/2 cup peanut or almond butter (120 g)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 2 cups rolled oats (200 g)
- 1 tsp baking soda, optional
- 2 tbsp ground flaxseed (14 g)
- 1/2 cup dairy-free chocolate chips (85 g)
- 1/2 cup raw pumpkin seeds (optional, 75 g)
- 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.
For help preparing sweet potato for this recipe, check out my post on how to bake sweet potato.
Storing: Let cool completely before storing. Store in a sealed container at room temperature for 3-4 days, in the fridge for up to 1 week or freezer for up to 3 months. If frozen, thaw at room temperature briefly before enjoying.
- Serving Size: 1
- Calories: 162
- Sugar: 8.6 g
- Fat: 7 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 5 g
Keywords: vegan sweet potato cookies, flourless sweet potato cookies
Originally published October 21, 2016.