Recipe characteristics
- Easy to make
- Packed with healthy and wholesome ingredients
- Refined sugar free (sweetened with date sugar)
- No added oils
- High in fiber
- Perfect for a healthy snack, breakfast or lunch box addition
- Whole-food plant-based recipe (no added oils, refined sugar-free)
- Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.
Notes on ingredients
- Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
- Almond butter: Almond butter adds a creamy texture and flavor. If you’re not into almond butter, you can substitute it with peanut butter, cashew butter, or other nut butters, just make sure it’s nice and drippy.
- Ground almonds: Use plain, raw almonds with no added oil or salt.
- Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
- Brown rice flour: Being made from whole grain, brown rice flour is an excellent source of fiber, vitamins, minerals, and antioxidants.
- Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
- Date sugar: Because date sugar is simply ground whole dried fruit, it contains all the fruit’s nutrients. It has a lower GI value than coconut palm sugar, and many other alternatives. It is also a rich source of minerals and fiber. If you don’t have date sugar, try using coconut sugar instead.
- Lemon zest: Lemon zest will add a delicious lemon flavor.
How to make it
Step 1
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Step 2
In a large mixing bowl combine the dry ingredients: ground almonds, oat flour, brown rice flour, potato starch, date sugar, and baking powder.
Step 3
Add sweet potato puree (check How to make sweet potato puree for instructions), almond butter, and lemon zest, and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.
Step 4
Roll the cookie dough into 18 balls and place on baking sheet, leaving a bit of space between each ball.
Step 5
Gently flatten the cookie dough balls with a fork (or stainless steel slotted turner) and bake for approx. 23-25 minutes.
Step 6
Let the cookies cool for a few minutes until transferring them to a cooling rack.
Tips and how-tos
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Sweet Potato Almond Cookies
Ingredients
- 200 g sweet potato puree
- 50 g almond butter
- 100 g ground almonds
- 120 g oat flour
- 70 g brown rice flour
- 30 g potato starch
- 80-90 g date sugar
- lemon zest from 1 lemon
- 1 heaped teaspoon baking powder
Instructions
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- In a large mixing bowl combine the dry ingredients: ground almonds, oat flour, brown rice flour, potato starch, date sugar, and baking powder.
- Add sweet potato puree (check How to make sweet potato puree for instructions), almond butter, and lemon zest, and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.
- Roll the cookie dough into 18 balls and place on baking sheet, leaving a bit of space between each ball.
- Gently flatten the cookie dough balls with a fork (or stainless steel slotted turner) and bake for approx. 23-25 minutes.
- Let the cookies cool for a few minutes until transferring them to a cooling rack.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
I usually like to see positive comments on a recipe before I try it. But these looked promising and I liked the ingredients. So, I made them this evening. And they were excellent!
I did not have sweet potatoes, date sugar, or lemon peel. So I used pumpkin puree, brown suger, and lemon juice. I suspect that brown sugar isn’t as sweet as date sugar. But I liked the result.. Also, I added some cinnamon, ginger, and nutmeg.
Thanks so much for your kind feedback. I am super happy you liked the cookies.