I’m geeking out over a few ingredients lately. The first, pumpkin. As you’ll see in my upcoming posts, I’ve been cooking a lot of savory pumpkin dishes in order to get that perfect Fall taste. The second, sweet potato. I’ve been making sweet potato burritos, sweet potato burrito bowls, sweet potato hand pies, and most recently, sweet potato cookies!
These cookies are vegan, too! So give them a go for your fall sweet tooth!
SWEET POTATO OATMEAL COOKIES
Adapted from Betty Crocker Cookies, Brownies, and Bars Booklet
1 cup sugar
1 cup mashed cooked sweet potato
1/2 cup Earth Balance margarine, melted
1 banana, mashed
2 cups traditional oats
1 cup whole what flour
3 tablespoons almond meal
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 large gala apple, finely chopped
Preheat oven to 350F and grease 2 cookie sheets with non-stick cooking spray.
In a standing mixer, cream together sugar, sweet potato, margarine, and banana on medium speed.
Using a wooden spoon, stir in the rest of the ingredients, one at a time.
By the Tablespoon, drop dough onto the greased cookie sheets 2 inches apart. Bake for 13 minutes, or until bottoms are slightly brown.
Let sit for 2 minutes, then move to a cooling rack to cool completely.
You know those things that you just can’t believe are vegan? These cookies are one of those things. They’re extra soft, with all the tastes of fall rolled into one small cookie. The apples add a nice mix to the fall spices and give a little fruity kick. The oats make right into the cookies and add the perfect texture to the smooth sweet potato. The margarine adds just the right about of rich butter flavor to really make these cookies sing.
I couldn’t eat just one cookie, they were so good! I bet you can’t either!
- Sweet Potato Poundcake (relovedrecipes.wordpress.com)
- Salty Maple Oatmeal Cookies (carriefehr.com)
- Spot sweet potato dishes for good with Foodspotting (one.org)