These cookies are usually made with mashed potatoes but I've decided to get more adventurous and make them with sweet potatoes instead, they turned out even better than the original potato ones. Peel and cube your sweet potato and add them to a pan or pot and cover with water. Place in a medium sauce pot filled with water. It does sound like the perfect cookie. These cookies are usually made with mashed potatoes but I decided to go for sweet potatoes instead and it was terrific. Thank you so much for being a part of Amira’sPantry!I love this baking sheets from Nordic Ware, they are very sturdy and do not bend at high temperatures. Whisk until the mixture is smooth. Flavor-wise, they’ve definitely got that fall thing going strong. Add all the dry ingredients to the bowl along with the gelled chia egg. While you can sometimes find mashed sweet potato in a can near the pumpkin at the store, it’s pretty hit or miss and very easy to make your own at home (much easier than pumpkin!). I've caramel lovers, white chocolate lovers, frosting lovers and brownie lovers in my home :), so I've made all these sauces and ribboned - if this is a word- my cookies with them, they were gone super fast. Combine chia seeds and water in a small bowl. Add the butter and mix until it melts and be incorporated in the sweet potato. *Note – you’ll sometimes see canned or jarred yams in the store. Here’s what you’ll need to make this easy cookie recipe: Preheat your oven to 350°F and line a large baking sheet with parchment paper or a silpat (silicone baking mat). Great one to have with some hot choc! Add unsalted butter, cubed. These cookies look so good! ALMOND FLOUR – make sure to use blanched almond flour not almond meal. First of all, I’m legit obsessed with the texture of these cookies. These easy sweet potato cookies made with mashed sweet potato, oats and almond flour are soft, chewy, lightly spiced and just slightly sweet! VANILLA EXTRACT – vanilla bean paste can be swapped out 1:1 for vanilla extract. caramel sauce, white chocolate sauce, cheese cream frosting..... Add the sugar, semolina, one whole egg and one egg yolk, vanilla, flour, baking powder and your optional spices. Maybe alongside this chocolate pecan tart and some pumpkin pie fudge? Mix the ingredients until the flour disappears. Drain the water and place in a bowl. This easy sweet potato cookie recipe is made with mashed sweet potato, oats and almond flour. *Store cookies in an air-tight container in the refrigerator for up to a week. You don’t mention adding the baking powder in the recipe. So bottom line is, it depends completely on your preference. Almond flour is whiter from the removal of the outer skin of the almond and blanching while almond meal leaves the skin on and is therefore darker in color. These cookies are airy and fluffy, the kind that melts in your mouth. Top each one with a nut and arrange in a parchment paper lined baking sheet. They’re soft, chewy, filled with fall spices, just slightly sweet and naturally gluten-free and vegan! These hearty sweet potato oatmeal cookies are nice and chewy, filled with fall spices like cinnamon, nutmeg and cardamom, made with wholesome, real-food ingredients and they’re gluten-free and vegan to boot! Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! It is always a pleasure of mine to see your photos and check your own take of the recipe. Some people like canned as it is smoother and sweeter. Simmer on a low boil until the sweet potatoes are fork tender. In fact, these sweet potato pie cookies would be great for Thanksgiving. I can’t stand sweet potatoe, but wanted to incorporate it one way or another in our world. While the sweet potato pie we eat in my family is always a savory one we enjoy on New Years day, these cookies remind me of a healthier spin on the sweet potato pie/casseroles some enjoy for Thanksgiving. And with their nutritional profile, that’s not a stretch at all. Brush with the egg white you have and bake in a 350F pre heated oven until nicely browned from the bottom. I’m overjoyed that you have stopped by! Combine chia seeds and water in a small bowl. 30-40 minutes later ( depending on the size of the sweet potato you have) you'll end up with great , soft caramelized and hot sweet potato. If you are using fresh sweet potato you'll need to mash them with a fork then heat in a microwave safe bowl. The way you described the texture of this cookie has me so excited! Scoop the dough and form small balls, stuff with nuts if you would like to. CHIA EGG – you can try a flax egg instead of a chia egg but I find that chia eggs bind better than flax eggs, something that’s a bit more important in a cookie recipe than say a bread or muffin recipe. Or, freeze it in cubes (an ice cube tray works great for this) for a later use like adding to smoothies or for sweet potato steel cut oats! Heat up the mashed sweet potato in your microwave just enough to melt the butter when added to it. Your email address will not be published. Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen, These sweet potato cookies were a hit with the family, I actually added in cinnamon spice you suggested! Sweet potato, butter, sugar, baking powder, eggs, vanilla powder and semolina.Do you get excited when temperatures drop in your area for soups, hot drinks and probably sweet potato?. As the star ingredient in these cookies, the mashed sweet potato is important! I am so happy you liked this recipe. This is a very forgiving recipe, so easy to make and does not even need a mixer. -maple powdered sugar glaze (mix powdered sugar and maple syrup until desired consistency), -maple nut butter glaze (mix maple syrup and creamy nut butter), -add some chocolate chips to the cookie dough batter. Bring to a boil … I actually prefer these as an afternoon snack or crumbled on top of a yogurt or smoothie bowl for breakfast more than an actual dessert. One thing in common, they are all recipes that have been tried and tested by family and friends. To really up the decadence of these sweet potato cookies, try adding an icing on top! Cookies can be frozen in an air-tight bag or container for 1-2 months.