What kind of sweet potato should I use for these cookies?

White sweet potatoes are highly recommended for this recipe, and you'll need 1 cup of cooked, mashed sweet potato after roasting it at 400 degreesF for an hour.

How do I prepare the oats for this gluten-free cookie recipe?

The recipe calls for 1/2 cup of rolled oats, which you'll need to blend or process into a fine flour. If you require a strictly gluten-free cookie, ensure you use certified gluten-free oats.

My cookies seem too soft after baking, is that normal?

Yes, when you take them out of the oven after about 15 minutes, they will seem very soft. It's crucial to leave them on the cookie sheet for 10-15 minutes to firm up before transferring to a wire cooling rack.

Why is a food processor used in this recipe?

The food processor is used to combine the first five wet ingredients-mashed sweet potato, coconut sugar, vanilla, almond butter, and maple syrup-until smooth, ensuring a consistent base for the cookie batter.

How should I store these Sweet Potato Chocolate Chip Cookies?

Once completely cooled, store these cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.

1.1K Views 11 years ago

Sweet Potato Chocolate Chip Cookies
[Vegan, Gluten-Free]

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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A stack of golden-brown vegan and gluten-free sweet potato chocolate chip cookies, some with visible chocolate chips, on a wire cooling rack with a few crumbs around.

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Sweet Potato Chocolate Chip Cookies [Vegan, Gluten-Free]

Dairy Free

Chewy and moist with chocolate chips in every bite! These cookies are everything a chocolate chip cookie should be, plus a whole lot more. Sweet potato is a "secret" ingredient in these cookies, adding nutrition and the most amazing texture you'll ever experience.

Ingredients You Need for Sweet Potato Chocolate Chip Cookies [Vegan, Gluten-Free]

1 cup of cooked sweet potato, mashed (white sweet potatoes are highly recommended)
1/3 cup coconut sugar or date sugar
1 teaspoon pure vanilla extract
3 tablespoons almond butter
2 tablespoons maple syrup
1/2 cup rolled oats, blended or processed into a fine flour (use certified gluten-free oats if needed)
1/2 cup almond meal
2 tablespoons ground flax seed
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips

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How to Prepare Sweet Potato Chocolate Chip Cookies [Vegan, Gluten-Free]

Rub the skin of the sweet potato with a little coconut oil and cook at 400°F for an hour and allow it to cool. Next, scoop the flesh out and discard the skin, and then measure out 1 cup of sweet potato.
Preheat oven to 350°F. Prep a large cookie sheet by lining with parchment paper.
Add the first five ingredients to the bowl of your food processor and process until smooth. In a large bowl combine the oat flour, almond meal, flax, baking soda, and salt, and whisk well.
Scrape the sweet potato mixture into the large bowl and combine well. Fold in chocolate chips. Drop tablespoonfuls of the batter onto a prepped cookie sheet. These won't spread out while baking, so they can be spaced relatively close.
Bake for about 15 minutes, or until bottoms are golden brown. They may seem way too soft/underdone when you take them out, but they will firm up. Take out of the oven and leave them on the cookie sheet for about 10-15 minutes, before transferring to a wire cooling rack.