Sweet Potato Oatmeal Cookies
by: claire cary
These sweet potato cookies are a vegan and gluten free recipe that are perfect for Fall! With lots of chocolate chunks, oats and spices like cinnamon, nutmeg and cloves.
Ingredients
Wet
- ½ cup unsalted butter room temperature, dairy free or regular
- ½ cup white sugar
- ½ cup brown sugar
- ⅔ cup sweet potato puree
- 1 teaspoon vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- 1 ½ cups quick oats
- 2 teaspoons cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper and set side.
- In a medium mixing bowl or bowl of a stand mixer, beat together the butter and both sugars for 1 minute.
- Add in the sweet potato and vanilla and beat until combined.
- Add in the flour, baking soda, spices and salt. Beat until combined.
- Fold in the oats and chocolate until an even dough forms.
- Scoop using a medium cookie scoop or 2 tablespoons.
- Press extra chocolate on top.
- Bake for 13-17 minutes, I usually do 15. They will continue to firm up as they cool, so take them out slightly early if you like soft cookies.
- Let cool completely, then enjoy!
Notes
You can swap both the white sugar and brown sugar for coconut sugar, but keep in mind this will change both the color and texture of the cookies.
Serving: 1cookie / Calories: 238kcal / Carbohydrates: 35g / Protein: 3g / Fat: 7g / Fiber: 3g / Sugar: 17g
