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Sweet Potato Oatmeal Raisin Cookies

These gluten-free cookies combine the wholesome goodness of sweet potatoes and oats for a delicious treat that's both comforting and nutritious.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sweet potato puree fresh or canned; if using fresh, ensure it’s cooked and cooled.
  • 1/4 cup honey or maple syrup for sweetening; recommend local honey for extra flavor.
  • 1/2 cup almond butter can substitute with peanut butter if desired.
  • 1 egg should be room temperature for best results.
  • 1 teaspoon vanilla extract pure vanilla for depth of flavor.
Dry Ingredients
  • 2 1/2 cups rolled oats gluten-free if needed.
  • 1 teaspoon baking powder for leavening.
  • 1/2 teaspoon cinnamon adds warmth and flavor.
  • 3/4 cup raisins plump and sweet.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the sweet potato puree, honey (or maple syrup), almond butter, egg, and vanilla extract. Mix until smooth and creamy.
  3. Add rolled oats, baking powder, and cinnamon to the wet mixture and mix until fully combined.
  4. Fold in the raisins gently until evenly distributed.
  5. Using an ice cream scooper, portion out the cookie dough onto the prepared baking sheet and gently flatten the tops.
Baking
  1. Bake in the preheated oven for 11-13 minutes until golden brown.
  2. Allow cooling completely on the baking sheet before transferring to a cooling rack.
Serving
  1. Enjoy these cookies with a glass of almond milk or a cup of tea or coffee.

Notes

Cookies can be stored in an airtight container at room temperature for up to a week; they also freeze well for up to 3 months.