Vegan Sweet Potato Oatmeal Cookies

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 Cookies

SWEET POTATO OATMEAL COOKIES
Adapted from Betty Crocker Cookies, Brownies, and Bars Booklet

Ingredients

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

Directions

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.

Sweet Potato Cookie

THE REVIEW

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 Cookies

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9 thoughts on “Vegan Sweet Potato Oatmeal Cookies

    • I don’t see why not. They’d probably be a lot richer. I would consider using room temperature margarine and creaming it together with the brown sugar, rather than the melted.

      Thanks for stopping by!

  1. Thank you so much for this vegan cookie recipe. I just finished making a batch and we love them. I added a 1/4 cup less sugar and a 1/4 cup Earth Balance with 1/4 cup applesauce to reduce the sugar and fat content. Yummy!!!

  2. Pingback: Sweet Potato and Apple Bread Pudding – Karista's Kitchen

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