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Gluten-Free Sweet Potato Oatmeal Raisin Cookies

Deliciously chewy cookies that blend sweet potatoes and oatmeal for a nostalgic, healthier treat, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sweet potato puree Preferably organic; canned and unsweetened is acceptable.
  • 1/4 cup honey or maple syrup Maple syrup is preferred for its flavor.
  • 1/2 cup almond butter Can substitute with sunflower seed butter if allergic.
  • 1 large egg Use a flax egg for a vegan option (1 tbsp flaxseed meal + 2.5 tbsp water).
  • 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
Dry Ingredients
  • 2 1/2 cups rolled oats Ensure they are certified gluten-free.
  • 1 teaspoon baking powder Fresh baking powder is necessary for rising.
  • 1/2 teaspoon cinnamon Freshly ground for the best flavor.
  • 3/4 cup raisins Can be substituted with dried cranberries or other dried fruits.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. Line a baking sheet with parchment paper to prevent sticking.
Mixing
  1. In a large mixing bowl, combine sweet potato puree, honey (or maple syrup), almond butter, egg, and vanilla extract. Beat until smooth and creamy.
  2. Sprinkle in rolled oats, baking powder, and cinnamon. Fold gently until combined.
  3. Gently fold in the raisins.
Baking
  1. Use an ice cream scooper to portion out the dough onto the baking sheet. Flatten the tops for even baking.
  2. Bake for 11-13 minutes or until the edges are golden brown.
  3. Let them cool completely on the baking sheet before serving.

Notes

Mix carefully to avoid dense cookies. Store in an airtight container at room temperature for up to a week or freeze for up to three months.