It is amazing that we can use sweet potatoes for desserts. The sweet potatoes replace sugar and also give chewiness and consistency to the desserts.
But this recipe is even more amazing, it has only 3 main ingredients, it’s vegan, gluten-free, and sugar-free. So, you should definitely try these 3-ingredient vegan sweet potato cookies.
This recipe is 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 on 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 the 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!
- 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, either 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.
- Peanut butter. This butter is a nice replacement to the regular butter, or to the oil. Actually, that is why we are using it. 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, 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 cool for about 10 minutes before serving.
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.
- Chia seeds.
The blender that I use:
Canned sweet potatoes:
3 ingredient Sweet potato cookies
- 2 sweet potatoes (medium, or 1 1/3 cup canned mashed sweet potatoes)
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup peanut butter
- 1/4 cup pumpkin seeds (optional, or add other nuts and seeds of your choice)
- Make some holes with a fork into the sweet potatoes. Then, place them on a baking tray and bake for about an hour at 200 C/ 400 F.
- After they have cooled, remove the skin and mash them.
- Place the old-fashioned rolled oats into a blender or food processor and blend until they transform into flour.
- Transfer the flour into a mixing bowl along with the mashed sweet potatoes, peanut butter, and pumpkin seeds. Mix until well combined.
- Take around 2 tbsp (but doesn't matter, frankly; you can make them as small or big as you wish) and make a cookie shape. The cookies won't spread while baking, so you can place them close each to other.
- Using a fork, press gently on the cookies horizontally and then vertically (watch the video below).
- Bake the cookies for about 15 minutes at 175 C/ 350 F.
- Let them cool on a cooking rack for about 10 minutes and enjoy!
- Add your desired nuts/seeds, or even dried fruits into the batter. Make sure not to add more than 1/4 cup of additional ingredients.
- Use canned mashed sweet potatoes instead of baking them on your own. It will save you a lot of time, for sure!
- Add some maple syrup or honey if you want sweeter cookies. Do not add more than 1/4 cup of sweetener.
- If the batter is too wet, add more oat flour.
3 ingredient sweet potato cookies
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.