Wholesome ingredients come together simply to create a decadent tasting Sweet Potato cookie. These Sweet Potato Oatmeal cookies are guilt-free, vegan, naturally-sweetened and gluten-free.
2cupsoatmealeither quick or old fashioned work in this recipe
⅓cupsweet potato puree or canned pumpkin puree
1tspcinnamon
½tspfreshly grated nutmeg
1tspvanilla
¼cupdried cranberries
¼cupmini chocolate chipsoptional
Instructions
Preheat oven to 375 degrees.
In a food processor, pulse dates and bananas together until a thick paste forms. Add in the oats, vanilla extract, sweet potato puree, and cinnamon. Pulse until combined--feel free to pulse a few extra times if you want the oats broken down more.
Mix in the chocolate chips and cranberries.
Scoop by tablespoon size onto a large cookie sheet.
Bake for 10-12 minutes or until lightly browned.
Notes
Either quick cook oats or old fashioned oats work in these oatmeal cookies. Just be sure to use certified gluten-free oats if needed.
If you don't have sweet potato puree, canned pumpkin puree works as well.
Be sure to use dates that have not been coated in sugars.
The chocolate chips are completely optional. Be sure to use for dairy-free chocolate chips if you need these to be dairy-free.
Soak whole dates in hot water for 5-30 minutes to soften and be easy to blend. You can save the juice to sweeten other things.