Super filling Sweet Potato Cookies, great breakfast healthy option.
These vegan cookies have a bit of a banana bread consistency, which enhances the chocolate flavor. They are dessert-delicious.
You only need few and simple ingredients, it is easy to use any type of sugar or sweetener to make it even healthier and no oil at all is required.
And, well, there’s the sweet potato…always a plus.
- Sweet Potato: my potato is the orange one as they are much easier to find here in Italy, but the white ones are just as good, if not better, for their texture.
On my Sweet Potato Chocolate Truffles post I talk a bit about different ways to cook the potatoes. (translated from the blog TudoGostoso)
- Milk: any plant milk is ok.
- Cocoa: I use pure cocoa, no sugar, but feel free to adjust if you prefer another type.
- Sweetener: you can use any type of sugar you prefer, I’ll give the substitution amounts, however it needs to be in powder because the recipe is already quite moisty.
- Bicarbonate: I’ve never tried with baking powder but it should be easy to swap.
- Oats: I use rolled oats, whole, but you can blend half of it , for drier cookies.
How to Make Sweet Potato Cookies
If you are into healthy cookies a do have some other recipes but I’d like to strongly suggest my Banana Bread Cookies, as they do remind me of the sweet potato cookies when it comes to texture.
And if you are up to some magic, and since you already are turning on the oven and have at hand rolled oats and sweet potato…
Why not to try the amazing guilt-free Sweet Potato Bread Ball? Like, right now!
Sweet Potato Cookies – Vegan & Healthy – Easy & ChocolatyCourse: Snacks, DessertCuisine: VeganDifficulty: Easy
Few and simple ingredients, easy to use any type of sugar/sweetener to make it even healthier, no oil at all is required. Dessert-delicious!
Cooked Sweet Potato, 7 oz, about 2 medium units
Plant Milk, 3,6 oz, I’m using rice milk
Cocoa Powder, 1 tablespoon, unsweetened
Sweetener or Sugar, I’m using fructose, 1 1/2 tablespoon
Bicarbonate, 1/2 teaspoon
Rolled Oats, 1 cup
- Cook the sweet potatoes the way you prefer, here I boil them.
Peel them and take to a blender or recipient suited for a hand-mixer.
- Add the milk, cocoa powder and your sweetener/sugar of choice. Blend it.
- Take the mixture to a bowl, add the bicarbonate and mix with a fork.
Add the rolled oats and mix for a few minutes with a fork.
(video below shows the consistency)
- Get a bowl with water so you can wet your hands, it will help to mold the cookies.
Take a spoonful of the mixture, roll the balls and place over a tray with parchment paper on.
Flatten with a fork.
- Bake in a preheated oven at 350° F for about 30 minutes, depending on the size of the cookies.
- Let them cool before serving, as they finish cooking while cooling.
- Please check The Ingredients section for possible substitutions.
- The cookies hold well even if you make them flatter than I have.
- A hand-mixer can be used instead of a blender.