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Vegan Sweet Potato Oatmeal Chocolate Chip Cookies Recipe

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4 from 29 reviews

  • Author: Ava
  • Total Time: 19 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

These Vegan Sweet Potato Oatmeal Chocolate Chip Cookies are a wholesome and delicious treat combining cooked sweet potato and almond butter for a moist texture, sweetened naturally with coconut sugar and maple syrup. Packed with rolled oats, almond flour, and studded with vegan chocolate chips, they offer a perfect balance of sweetness and nutrition in a soft, chewy cookie that’s easy to make and great for any occasion.

Ingredients

Wet Ingredients

  • 1/3 cup cooked and cooled sweet potato
  • 1/2 cup almond butter
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/4 cup almond flour
  • 1/2 cup rolled oats
  • 1/4 cup + 2 tablespoon oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ~1/2 cup vegan chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
  2. Combine Wet Ingredients: In a mixing bowl, add the cooked and cooled sweet potato, almond butter, coconut sugar, maple syrup, and vanilla extract. Mix together gently with a spatula until just combined to avoid overmixing.
  3. Add Dry Ingredients: Add almond flour, rolled oats, oat flour, baking powder, and baking soda to the wet mixture. Stir until just combined to maintain a tender cookie texture.
  4. Fold in Chocolate Chips: Finally, gently fold the vegan chocolate chips into the cookie dough to evenly distribute them.
  5. Prepare Baking Sheet: Line a sheet pan with parchment paper to prevent sticking and ease cleanup.
  6. Shape Cookies: Using wet hands, quickly form 8 to 10 evenly sized cookie dough balls and place them on the prepared baking sheet. The dough is sticky, so wetting your hands helps shape the cookies easily.
  7. Bake: Place the cookies in the preheated oven and bake for 12 to 14 minutes until the edges are set but the cookies remain soft.
  8. Cool and Store: Let the cookies cool on the baking sheet for at least 10 minutes to firm up. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

  • Use wet hands to handle the sticky dough for easier shaping.
  • Allow cookies to cool properly to achieve the best texture.
  • Store cookies refrigerated for freshness or freeze for longer storage.
  • Ensure sweet potato is cooked and fully cooled before mixing to avoid affecting cookie texture.
  • These cookies are naturally vegan and free from eggs and dairy.
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vegan-sweet-potato-oatmeal-chocolate-chip-cookies-recipe/