- 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