Sweet Potato Peanut Butter Cookies (Gluten Free, Vegan) (Edit recipe)

I created this recipe when I had a bit of sweet potato puree left and wasn't sure what to do with it. These soft and chewy peanut butter cookies turned out to be the happiest accident, and it's a healthy and delicious treat with added nutrient and flavor from the sweet potato.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	65
Fat:	4 g
Carbohydrates:	5 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	74 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by What Great Grandma Ate

Serves: 20

Ingredients

0.666 cup Creamy Peanut Butter
0.5 cup Sweet Potato Purée
0.25 cup Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 cup Almond Flour
1 tsp Ground Cinnamon
0.25 tsp Baking Soda
0.125 tsp Sea Salt
2 pinch Maldon Sea Salt Flakes, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
Add peanut butter, sweet potato puree, maple syrup, and vanilla extract in a large bowl and whisk together to combine.
Add almond flour, cinnamon, baking soda, and sea salt, and stir until just combined.
Scoop 2 tbsp of the dough and roll into a ball. Place on the baking sheet 1 inch apart. The cookies won't spread much.
Use a fork to flatten the balls and make a criss-cross indent on top.
Bake for 13-15 minutes until crisp on the edges and soft in the center.
Cool on the baking sheet for 10 minutes before transferring gently to a cooling rack. The cookies will set more as they cool.