Sweet potato cookies (3 ingredients, vegan, gluten-free, sugar-free)

These 3 ingredient sweet potato cookies are a delicious way to add more nutrients to your diet. They are naturally sugar-free, gluten-free, and vegan. Plus, they’re incredibly easy to make! The natural sweetness of the sweet potatoes brings a soft, chewy texture to these cookies, while the oats provide fiber, and the peanut butter adds healthy fats for a satisfying treat.

These cookies are perfect as a snack or breakfast option, and they’re ideal for anyone looking for a wholesome, fuss-free recipe. Plus, they’re customizable! Add a little cinnamon, a handful of raisins, or some crushed nuts or seeds (like I did) if you’d like a bit more flavor and texture.

It is amazing that we can use sweet potatoes in desserts. Sweet potatoes replace sugar and also give these cookies chewiness and consistency.

But this recipe is even more amazing, it has only 3 main ingredients, it’s vegan, gluten-free, and sugar-free.

These 3 ingredient sweet potato cookies are inspired by my other 3-ingredient cookies – oatmeal peanut butter banana cookies. I have just replaced the banana with the sweet potatoes. Also, the amount of oatmeal is different.

It is sometimes hard to eat a sweet potato on its own. But in a cookie form, it’s easy-peasy.

Especially when knowing the amount of micro and macronutrients of the sweet potatoes (they are so nutritious!).

What you need to know before making these vegan sweet potato cookies

• Make them crunchier! If you prefer crunchy over moist, after 10 minutes of baking the cookies, turn on the ventilation/fan mode of your oven. Bake them for 5 minutes in this mode.
• Is the batter too wet? Add a couple of tbsp more of oatmeal four/other gluten-free flour (rice flour, buckwheat flour, coconut flour).
• What kind of sweet potatoes to use? Doesn’t matter, as long as the potatoes are sweet!
• Add more nutrients! You can replace pumpkin seeds with other highly nutritious ingredients, such as walnuts, almonds, sunflower seeds, pecans, or others.
• Don’t have enough mashed sweet potatoes? Add some mashed ripe banana or pumpkin puree. The batter might get too watery though, so add some more oatmeal flour into the batter.
• Allergy to peanut butter? Use seed butter instead, like sunflower butter or tahini.
• Make the cookies sweeter! Add up to ¼ cup of any liquid sweetener of your choice if you know that you like really sweet cookies (maple syrup, date syrup, agave syrup, honey)

Sweet potato cookies – ingredients

• Sweet potato. Use canned sweet potatoes, or bake them yourself. The color of them doesn’t matter, as long as they are called sweet potatoes. The sweet potatoes will give the cookies sweetness and will make them moist and chewy.
• Oatmeal. This ingredient replaces regular flour in the recipe. It’s gluten-free and very nutritious. If you have oatmeal flour, it’s even better. Just omit the blending part of the old-fashioned rolled oats and use the same amount of oatmeal flour. Quick oats work well too.
• Peanut butter. This butter is a nice replacement for regular butter, or to oil. It is there to hold everything together and to add some moisture. Also, peanut butter gives a nice aftertaste and aroma to the cookies. But feel free to replace it with other nuts/seed butter of your choice.
• Pumpkin seeds. This is an optional ingredient. It is added because it is healthy and nutritious. However, you can replace the pumpkin seeds with other seeds like sunflower seeds; or with nuts such as walnuts, pecans, or chopped almonds. Or you can just stick to the main 3 ingredients of the cookies.

How to make vegan sweet potato cookies?

• Bake the sweet potatoes. Firstly, using a fork or knife, make some holes in the sweet potatoes. Then, in a preheated to 200 C/400 F oven, bake them for about an hour.
• Mash them. Next, let them cool. Remove the skin when cooled and mash them with a fork.
• Blend the oats. Add into a food processor the old-fashioned rolled oats and blend until you obtain a flour-like consistency.
• Combine the ingredients. Into a mixing bowl, add the oatmeal flour, mashed sweet potatoes, peanut butter, and (optional) the pumpkin seeds.

• Mix. Using a spatula, mix the ingredients until they are well combined. Optionally, add some sweetener to the batter (maple syrup, honey) to make the cookies sweeter.
• Shape the cookies. Take around 2 tbsp of batter and form a cookie out of the batter. The cookies don’t spread in the oven, so you can leave very little space between them. Then, using a form, press on the cookies to make them look cool and to make the outside of the cookie crunchier.

• Bake them. Into a preheated to 175 C/350 F oven, place the cookies and let them bake for about 15 minutes.
• Let them cool. After removing them from the oven, place them on a cooling rack and let them cool for about 10 minutes before serving.
• Enjoy!

How to store the 3-ingredient sweet potato cookies?

Firstly, make sure to cool them completely before storing them.

You have 3 options here. In all of them, keep the cookies in an air-tight container.

• At room temperature for up to 3 days.
• In the fridge for up to 1 week.
• In the freezer for up to 2 months.

What can I use instead of pumpkin seeds? /Other add-ins

• Chocolate chips.
• Coconut flakes.
• Chopped almonds.
• Chopped walnuts.
• Chopped cashews.
• Chopped hazelnuts.
• Sunflower seeds.
• Chopped pecans.
• Raisins.
• Apricots.
• Chia seeds.

3 ingredient sweet potato cookies

Per cookie:

Protein: 2% of your daily dose

Net Carbs: 4% of your daily dose

Fat: 5% of your daily dose

Fiber: 5% of your daily dose

Iron: 3,2% of your daily dose

Calcium: 1% of your daily dose

Vitamin A: 65% of your daily dose

Vitamin C: 1,2% of your daily dose

Folate: 2,5% of your daily dose

Potassium: 4% of your daily dose

*please note that these numbers are estimated 

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If you liked the recipe, share the result in the comment section below, I would be glad to see the result and you may help others as well doing so.