These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They're perfect as a sweet snack or a grab-and-go breakfast treat.
½cupof non-dairy dark chocolatechopped or dark chocolate chips
Instructions
MAKE COOKIE DOUGH BATTER:
Transfer the mashed sweet potato to a food processor.
Add the pure maple syrup down the tube while it's processing. The results should be a smooth and creamy consistency.
Next, transfer the mixture to a large mixing bowl. Then, add the egg and vanilla extract. Mix to combine.
Mix in the dry ingredients until combined.
Fold in the chopped dark chocolate.
PREHEAT OVEN AND PREP BAKING SHEET:
Set the batter aside for 10 minutes. Meanwhile, preheat the oven to 350°F.
Line a baking sheet with parchment paper or a silicone baking mat.
BAKE COOKIES:
Divide the cookie batter into 12 even pieces and place them onto the baking sheet.
Press down the cookie dough mounds with your fingertips to create a circular cookie shape.
Bake at 350°F for 15 minutes.
Cool for at least 15 minutes before enjoying.
Notes
How To Cook Sweet Potato
Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which method suits your cooking style.
Microwave method
Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.
Instant Pot method
Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.
Oven method
Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.