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- Makes 20 cookies
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Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite, but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!
Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.
For more sweet potato desserts, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 1¼ cups mashed sweet potatoes (see tip in intro)
- ¼ cup unsweetened, unflavored plant-based milk
- 3 tablespoons light molasses
- 2 teaspoons pure vanilla extract
- 1½ cups oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup dairy-free chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
- In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
- Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.
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