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.
- Refrigerate dough overnight to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 2 cookies
- Calories: 180
- Sugar: 6g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
