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
- 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.
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 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.
Tips and how-tos
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Sweet Potato Chocolate Peanut Cookies
Ingredients
- 200 g sweet potato puree
- 100 g crunchy peanut butter
- 70-80 g date sugar
- 30 g cacao powder
- 60 g oat flour
- 1 teaspoon baking powder
- a pinch of baking soda
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.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
2 comments
What’s the substitute for peanut butter?
Hi! Probably any nut butter would work (almond, cashew, or hazelnut butter) but I’ve only tested it with peanut butter.