These gluten free vegan sweet potato cookies are filled with warming spices, naturally sweet sweet potato & maple. Plus delicious hazelnut chocolate and VEGAN MARSHMALLOWS! I was also a bit baffled by the sweet potato casserole with marshmallows in my home country of the United States. Here in a cookie it makes delicious sense to me! I made up my own GF flour blend for these cookies but do feel free to sub. Perhaps with all oat flour, or another all-purpose flour of choice. Of course I can’t tell you if the results will be exactly the same but a little bit of experimentation is always fun. (Hey really isn’t all gf/vegan baking one constant experiment!) I don’t reckon these vegan sweet potato cookies will last very long in the house. Fortunately they do freeze well and will last for a week in the fridge.
The homemade gluten free flour blend took some trial and error. I do always find best results from using a scratch blend versus grocery 1:1 flours. Here I ended up using mainly oat, rice, buckwheat and rice bran. Rice bran tends to give a softer crumb to bakes and I’ve seen it used in a lot of the best GF cookie recipes lately. I only used 20g in these, but in the future I look forward to further experimentation. Buckwheat is forever one of my faves. Especially when paired with earthy, naturally sweet veg. Much like my favourite carrot cake recipe – Vegan Buckwheat Carrot Cake.
I loved using vanilla vegan marshmallows from Mallows (Freedom Confectionary) I also used Vego hazelnut baking chocolate for the perfect chunky bite. A lovely pairing with the cinnamon, coconut sugar (or brown sugar sub) and maple syrup. If you love baking with veg, also try my Pumpkin Blondies! Too much yum.
Vegan Sweet Potato Cookies
Ingredients
- 150 g Sweet Potato roasted & mashed
- 60 g Maple Syrup
- 70 g Coconut Sugar or sub brown sugar
- 110 g Almond Butter
- 1 tsp Vanilla Bean Paste or vanilla essence
- 2 tsp Cinnamon
- 1/4 tsp Salt
- 70 g Oat Flour
- 80 g Rice Flour
- 40 g Buckwheat Flour
- 20 g Rice Bran
- 1 tbsp Potato Starch
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 80 g Dark Chocolate Chips
- 75 g Vegan Marshmallows
Instructions
- Preheat oven to 350f/160c. (If you haven't already roasted your sweet potato, put it in the oven at 400/200c for 40 minutes or microwave for 8 minutes until well softened) Prep two cookie sheets with silpats or baking paper. (Recipe makes approximately 20 medium ice cream scoop cookies)
- In one bowl, combine wet ingredients and spices.150 g Sweet Potato, 60 g Maple Syrup, 70 g Coconut Sugar, 110 g Almond Butter, 1 tsp Vanilla Bean Paste, 2 tsp Cinnamon, 1/4 tsp Salt
- In another bowl, combine flour mixture and baking powder/soda. Then add dark chocolate chips to coat.70 g Oat Flour, 80 g Rice Flour, 40 g Buckwheat Flour, 20 g Rice Bran, 1 tbsp Potato Starch, 1 tsp Baking Soda, 1/2 tsp Baking Powder
- Add dry ingredients into wet, and gently fold in marshmallows. Fridge the mixture for 5-10 minutes.75 g Vegan Marshmallows
- Scoop by the heaped tablespoonfuls to silpat or baking sheet. If mixture was refrigerated, the cookies should not spread too much at all. Bake for 15-20 minutes. Let cool on baking sheet before transferring to storage container (or mouth. 🙂