These chewy and soft cookies are basically made from a sweet potato that’s been baked, puréed, and mashed with rolled oats and sorghum flour. This flour blend works well to give you gluten free cookies with a slight crumbly texture. Sweet potatoes are very versatile and provide the natural starch for holding the ingredients together and add all natural sweetness to cookies. They are very easy to make and are best enjoyed for snacking!
Vegan sweet potato cookies
16 to 18 cookies
12 to 15 mins
Rolled oats – 3/4 cup
Oat flour – ¼ cup
Sorghum flour – ¼ cup
Baking powder – ½ tsp
Baking soda – ¼ tsp
Salt – ⅛ tsp
Palm jaggery syrup/ Any liquid sweetener of choice – 2 Tbsp
Cooked sweet potato puree – 2 Tbsp
Plant based milk/ water – 4 to 5 Tbsp
Coconut oil – 1 ½ Tbsp
Vanilla extract – 1 tsp
Chocolate chips – 2 Tbsp
- In a bowl add wet ingredients – 2 Tbsp cooked and mashed sweet potato puree, 2 Tbsp palm jaggery syrup, 1 tsp vanilla extract, 1 1/2 tbsp coconut oil, 1/4 cup any plant based milk or water and mix well.
- Now add dry ingredients – 1/8 tsp salt, 1/8 tsp baking soda, 1/2 tsp baking powder, 1/4 cup oats flour, 3/4 cup rolled oats, 1/4 cup sorghum flour, 1 tbsp chocolate chips and combine well and form a dough.
- Scoop out the dough mixture into hands, roll and press them to make flat cookie shapes. Top them with more chocolate chips.
- Bake them in a preheated oven at 180 degree Celsius for 12 to 15 mins. Allow them to cool, serve and enjoy!