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vegan sweet potato cookies

Vegan Sweet Potato Cookies

Delicious roasted sweet potato stars in this easy, healthy cookie recipe - using a scratch blend of GF flours!
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Prep Time 40 minutes
Cook Time 20 minutes
Course Dessert, Snack
Servings 20

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. :)