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Sweet Potato Chocolate Peanut Cookies

by Nensi Beram
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Sweet Potato Chocolate Peanut Cookies

Recipe characteristics

  • Easy to make
  • Packed with healthy and wholesome ingredients
  • Tasty way to get some sweet potatoes into your diet
  • Perfect for a healthy snack, breakfast or lunch box addition
  • High in fiber
  • 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

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • 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.
  • Peanut butter: You can add smooth or chunky peanut butter (my favorite). For a peanut-free recipe, swap it for almond or cashew butter.
  • 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.
  • Oat flour: Oat flour is naturally gluten-free but if you have celiac disease or gluten sensitivity, stick to certified gluten-free oat flour to avoid possible cross-contamination.
  • Cacao powder: I used raw cacao powder for this recipe as it provides more nutrition but regular cocoa powder works just as well.

Sweet Potato Chocolate Cookies

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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 oat flour, cacao powder, date sugar, baking powder, and a pinch of baking soda.

Step 3

Add sweet potato puree (check How to make sweet potato puree for instructions) and peanut butter and mix briefly until all is well combined and the dough begins to stick together. Adjust sweetness if needed.

Step 4

Roll the cookie dough into 10 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.

Sweet Potato Chocolate Cookies

Tips and how-tos

How to bake sweet potatoes
  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
  • Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
  • Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
  • Let them cool down a bit before peeling.
How to make sweet potato puree
  • Place the skinless sweet potato flesh in a blender or food processor.
  • Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).
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Sweet Potato Chocolate Cookies

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Sweet Potato Chocolate Peanut Cookies

Sweet Potato Chocolate Peanut Cookies

Nensi Beram
Sweet Potato Chocolate Peanut Cookies are packed with healthy and wholesome ingredients. Perfect for a healthy snack, breakfast or lunch box addition!
Prep Time 20 mins
Cook Time 25 mins
Cuisine Gluten-free, Vegan
Servings 10
Calories 131 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
  • In a large mixing bowl combine oat flour, cacao powder, date sugar, baking powder, and a pinch of baking soda.
  • Add sweet potato puree (check How to make sweet potato puree for instructions) and peanut butter and mix briefly until all is well combined and the dough begins to stick together. Adjust sweetness if needed.
  • Roll the cookie dough into 10 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.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Sweet Potato Chocolate Peanut Cookies
Serving Size
 
10
Amount per Serving
Calories
131
% Daily Value*
Fat
 
6
g
9
%
Sodium
 
114
mg
5
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
4
g
8
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chocolate peanut butter cookie recipe, sweet potato cookies

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