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Sweet Potato Oatmeal Chocolate Chip Cookies (Vegan)

Delightful vegan cookies that combine the natural sweetness of sweet potatoes with rich chocolate chips for a soft and chewy treat.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup cooked and cooled sweet potato Forms the base of these cookies.
  • 1/2 cup almond butter Adds velvety texture and nutty flavor.
  • 1/4 cup coconut sugar Lower-glycemic sugar alternative.
  • 1/4 cup maple syrup Keeps cookies moist and adds flavor.
  • 1 teaspoon vanilla extract Enhances taste with a warm scent.
Dry Ingredients
  • 1/4 cup almond flour Adds nutty richness.
  • 1/2 cup rolled oats Adds fiber and chewiness.
  • 1/4 cup oat flour Provides a hearty base.
  • 2 tablespoons oat flour Helps bind the ingredients.
  • 1/2 teaspoon baking powder Gives light and fluffy texture.
  • 1/2 teaspoon baking soda Works with baking powder for rise.
  • ~1/2 cup chocolate chips Provides rich chocolatey bursts.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine all wet ingredients: cooked sweet potato, almond butter, coconut sugar, maple syrup, and vanilla extract. Mix until just combined.
  3. Add the dry ingredients: almond flour, rolled oats, oat flour, baking powder, and baking soda. Gently mix until just combined.
  4. Fold in the chocolate chips evenly throughout the dough.
  5. Using wet hands, scoop and shape the dough into 8-10 cookies and place them on the lined baking sheet.
  6. Bake for 12-14 minutes until slightly golden around the edges.
  7. Cool cookies on the baking sheet for at least 10 minutes before transferring to a wire rack.

Notes

For a chewy texture, avoid overbaking. Consider adding spices like cinnamon or nutmeg for extra flavor. You can substitute almond butter with other nut butters if desired. Store cookies in a sealed container in the fridge for up to 4 days or freeze for up to 3 months.