I used to think vegan cookies meant giving up all the good stuff—the butter, the eggs, the chewy texture that makes cookies worth eating. Then I discovered that sweet potatoes could do most of the heavy lifting. They bring a natural sweetness and that perfect chewy bite without the usual ingredients. Plus, they’re packed with nutrients. These cookies taste like fall and comfort food rolled into one, and I love that I can feel good about eating a few after dinner.
Why You’ll Love This Recipe
I love how these cookies come together with minimal effort and wholesome ingredients. The mashed sweet potato and ripe bananas make them naturally sweet and moist, while the oats give them that satisfying texture. They’re perfect for when I crave something cozy but don’t want to spend hours baking. Plus, they’re vegan, gluten-free friendly, and full of warm cinnamon flavor that feels like a hug in cookie form.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/4 cups cooked and mashed sweet potato (about 2 1/2 cups cubed from 1 large potato)
1/2 cup mashed ripe bananas (around 2 medium bananas)
70 g oat flour (roughly 1/2 cup plus 2 tbsp; gluten-free as needed)
50 g brown rice flour (about 1/4 cup, or sub with oat flour)
70 g old-fashioned oats (approximately 1/2 cup plus 2 tbsp)
1 tbsp pure maple syrup (optional)
1 tsp ground cinnamon (optional)
Directions
Preheat the oven to 375℉ (190℃). I line a large baking sheet with parchment paper while it heats.
Cook and mash the sweet potato. I peel and cube one large sweet potato, boil the cubes for about 8–10 minutes until soft, then drain and mash them.
Prepare the dough. I combine the mashed sweet potato with mashed banana, oat flour, brown rice flour, oats, maple syrup, and cinnamon. The batter should be thick and sticky. I often add a little extra cinnamon for more aroma.
Shape and bake. I use a cookie scoop or spoon to form dough balls, place them on the baking sheet, and flatten slightly with a fork. Then I bake for 15–18 minutes until golden.
Cool and serve. I let the cookies cool for about 5 minutes before enjoying. Sometimes I drizzle extra maple syrup on top for a little treat.
Servings and Timing
Servings: 4
Preparation Time: 15–20 minutes
Cooking Time: 15–18 minutes
Total Time: 35–38 minutes
Level of Difficulty: Easy
Variations
I like experimenting with this recipe depending on what I have on hand. Sometimes I swap the sweet potato for pumpkin puree or mashed butternut squash for a different flavor. If I don’t have bananas, I use applesauce or chia eggs. Almond flour works well instead of oat flour if I add a little more to keep the texture right. For extra flavor, I mix in chopped nuts, raisins, or dairy-free chocolate chips.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. I often place a slice of bread inside the container to keep them soft. For longer storage, I freeze them for up to 3 months with parchment paper between layers. When I want one, I just thaw a cookie at room temperature for about 30 minutes. The dough also refrigerates beautifully overnight, which makes the flavors even better.
FAQs
How do I know when the cookies are done?
I remove them from the oven when they look set but still feel slightly soft. They’ll firm up as they cool.
Can I make these cookies without bananas?
Yes, I’ve made them using applesauce or chia eggs. The cookies are a little less sweet, but still delicious.
What kind of sweet potato works best?
I prefer orange-fleshed varieties like Beauregard or Centennial since they’re naturally sweeter and creamier when mashed.
Can I use quick oats instead of rolled oats?
Yes, quick oats work fine. They give a slightly different texture but still taste great.
Are these cookies good for meal prep?
Definitely. I often make a double batch, freeze half, and thaw a few at a time for an easy snack or breakfast.
Conclusion
These Simple Vegan Sweet Potato Cookies have become one of my go-to healthy treats. They’re naturally sweet, soft, and chewy, with just the right amount of spice. I love that they’re easy to make, freezer-friendly, and perfect for sharing—or keeping all to myself with a cup of tea.
These Simple Vegan Sweet Potato Cookies are soft, chewy, and naturally sweet from mashed sweet potato and ripe bananas. Made with wholesome ingredients, they’re an easy, healthy treat perfect for fall or any cozy moment.
Total Time:38 minutes
Yield:4 servings
Ingredients
1 1/4 cups mashed sweet potato (about 2 1/2 cups cubed from 1 large sweet potato)
1/2 cup mashed ripe bananas (about 2 medium bananas)
70 g oat flour (about 1/2 cup + 2 tbsp, gluten-free if needed)
50 g brown rice flour (or more oat flour, about 1/4 cup)
70 g old-fashioned oats (about 1/2 cup + 2 tbsp)
1 tbsp pure maple syrup (optional)
1 tsp ground cinnamon (optional)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Peel, cube, and boil sweet potato for 8–10 minutes until soft. Drain and mash.
In a bowl, mix mashed sweet potato, mashed banana, oat flour, brown rice flour, oats, maple syrup, and cinnamon. Mix until thick and sticky.
Scoop dough into balls using a spoon or cookie scoop. Place on baking sheet and flatten slightly with a fork.
Bake for 15–18 minutes or until lightly golden and set.
Cool for 5 minutes on the sheet before serving. Optional: drizzle with more maple syrup before serving.
Notes
Substitute pumpkin or butternut squash for sweet potato.
Use applesauce or chia eggs instead of banana.
Almond flour works as a substitute for oat flour—adjust texture as needed.
Add mix-ins like raisins, nuts, or dairy-free chocolate chips.
