Soft and chewy on inside and lightly crunchy on outside, these delicious breakfast cookies are healthy, nutritious and filling. Gluten free, egg less, these delectable cookies are good if you are really health conscious

These cookies are really filling, they are rich in fiber, antioxidants,aids in digestion, good for health so next time if you have craving for something sweet and filling then these breakfast cookies are one of the perfect option

I had seen too many sweet potato cookies on the net when I first started baking and tried out few. I wanted to do away with gluten flours and tried with gluten free flours and found almond flour gives in the right rich taste. During the pandemic, almonds and almond flour was quite expensive so I decided to do away with it and made it with desiccated coconut and it tasted awesome so I repeated the recipe again and here it is

These cookies can also be made with mix of Almonds and Oats flour or Whole wheat flour or APF (Maida). I preferred making these cookies with desiccated coconut only. This adds in fat and flavor both. You can reduce the amount of desiccated coconut to 1-2 tbsp and use 1/2 -3/4 cup Almond flour also. Sweet potatoes varies in moisture content and the way it is cooked so if it contains lots of moisture, cookies can become soggy. If you check the video, my sweet potato was quite dry so I had no issues but if your cookies dough is very moist and sticky then you can add in little flour. Ideally desiccated coconut absorbs the moisture from the dough but only if it’s difficult to shape then flour can be used

Different ways of cooking sweet potatoes

  1. Boil/Steam the sweet potatoes until tender, once cooked, remove them immediately from the hot water and allow it to cool. Peel off the skin and then just use a fork or potato masher to mash until smooth, this will be the starchiest of the 3 options

2. Microwave method – Poke a sweet potato all over with a fork and then microwave for about 4-5 minutes until soft and tender. Large sweet potatoes will need more time than small potatoes. Once microwaved, let cool for about 10 minutes and the slice the potato down the middle and peel off. The peel should easily come off at this point. Then just mash until smooth. This is the second best way

3. Poke a sweet potato all over with a fork and then bake in the oven for 45-60 minutes at 200 deg Cel. Remove from the oven and let cool for about 10 minutes before handling. Slice down the center of the sweet potato and scoop out the insides, then mash until smooth. This will nicely dry it out and bring in the roasted flavor

*You can use any neutral flavored oil too if you dislike the taste of coconut oil, you can also use nut butter

**Mashed sweet potato should be at room temperature, it should not be hot or warm

**Do not shape them into fat/thick cookies. They wouldn’t taste good

***Brown sugar can be used in place of coconut sugar. Adjust the sweetness as per the sweetness of the sweet potato

***You can add 1/2 teaspoon baking powder if required, I skipped it

Do check the video for better clarity in preparation and share your experience once you prepare the cookies

Preparation time: 10 mins Baking time: 14 mins Total time: 24 mins

Servings: 3-4

Ingredients

1 cup=240 ml

  • 1/2 cup mashed Sweet Potato
  • 6 tbsp coconut sugar
  • 1/4 cup coconut oil
  • 1 tbsp ground flax seeds
  • 2.5 tbsp cold water
  • 1 tbsp chia seeds
  • 1/2 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1.5 cups desiccated coconut
  • 1/8 teaspoon Ginger powder – optional
  • 2-4 tbsp finely chopped almonds/walnuts/pecans/pumpkin seeds

Steps to prepare

  • Mix ground flax seeds with cold water. Whisk until combined and place in the fridge for at least 5 minutes. When the ‘egg’ has thickened and gelled up it’s ready to use.
  • Add sweet potato, sugar and oil in a bowl and blend until well combined
  • Add in flax egg and blend until well combined
  • Now add in rest of the ingredients and mix well to form a dough
  • Scoop out the dough and shape into balls. Flatten the cookies
  • Place them on baking tray and bake for 13-15 minutes until golden brown on edges and center is firm to touch
  • Cool on tray for 10 minutes and then cool on wire rack completely
  • Store in air tight container and consume within 4 days
  • Alternatively these cookies can be frozen for 1 month, just thaw and warm them up when you want to consume
Vegan Sweet Potato – Breakfast Cookies

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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