Vegan, Dairy-and-Gluten-Free Sweet Potato and Oat Cookies

  • prep time15 min
  • total time 70 min
  • serves 12

These chewy and soft cookies are basically made from a sweet potato that’s been baked, puréed, and mashed with rolled oats.

Courtesy of Karon Liu.

741 Ratings
Directions for: Vegan, Dairy-and-Gluten-Free Sweet Potato and Oat Cookies


1 medium sweet potato

¾ cup rolled oats

2 tsp maple syrup

¼ tsp pure vanilla extract

¼ tsp ground cinnamon

⅛ tsp ground nutmeg


1. Set the toaster oven to the bake setting at 400°F.

2. Poke holes in the sweet potato with a fork. Place on a baking sheet lined with aluminum foil and bake for 40 minutes. Remove from oven and let cool for 5 minutes.

3. Set the toaster oven to 350°F.

4. Remove skin and place in a mixing bowl. Using a hand blender (or a spoon or potato masher) mash the potato to get a creamy consistency. Add in the oats, maple syrup, vanilla, and spices. Mix until well combined.

5. Make tablespoon-sized dough balls and place them on a baking tray lined with parchment paper. Arrange them so that none of them are touching the edges of the tray or each other. Slightly flatten the cookies with your palm.

6. Bake for 15 minutes. Let cool for 5 to 10 minutes before transferring to cool completely on a wire rack.

See more: Bake, Dessert, Potatoes, Snack, Vegan, Gluten-Free

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