Oatmeal Raisin Sweet Potato Cookies
A tasty gluten free snack studded with oats, raisins, and chocolate chips.
Servings 12 cookies
Calories 169kcal
Cost $10 to $12 total
Equipment
- Mixing bowl
Ingredients
- ¾ cup cooked sweet potato about 1 medium
- ½ cup peanut butter creamy or chunky
- 2 eggs
- ¼ cup maple syrup can increase to ½ cup to make these sweeter
- 1 teaspoon vanilla extract
- ½ cup rolled oats certified gluten free if needed
- ½ cup raisins
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the cooked sweet potato, peanut butter, eggs, maple syrup, and vanilla. Mix with a whisk or spatula until well combined. In a separate bowl, combine the rolled oats, raisins, baking soda, cinnamon, sea salt, and chocolate chips. Add the dry ingredients to the sweet potato mixture, and stir until well combined.
- Roll batter into 12 balls (it will be sticky), and place them on the lined baking sheet, evenly spaced. Bake for 15-17 minutes. Enjoy!
Notes
- To cook the sweet potato in advance, scrub it clean and use a fork to poke several holes all around the skin. Place a piece of aluminum foil on the center rack in the oven and put the sweet potato on top. Roast at 400 degrees F for 45-60 minutes, or until the sweet potato is tender.
- Substitutions: almond butter in place of peanut butter or dried cherries or cranberries instead of raisins
- Store in an airtight container at room temp for 3-5 days or in the fridge. You can also freeze them for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 185mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1236IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg