- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 295 kcal
Quick summary
“These sweet potato and oat flour cookies combine nutritional practicality with a soft texture inside and slightly golden edges. Seasoned with cinnamon and sweetened with brown sugar, they are excellent for composing balanced daily snacks.”
What you need to know
- The cooked and mashed sweet potato puree provides the moist and dense base that binds the oat flour without the need for eggs.
- The combination of cinnamon and coconut oil flavors the dough and reduces the perception of the tuber in the bites.
- The oven time of 20 to 25 minutes at a moderate temperature of 180°C browns the surface without drying out the center.
Ingredients
Main
- 2 cups of cooked and mashed sweet potato
- 1/2 cup of brown sugar
- 1/4 cup coconut oil
- 1/2 cup oat flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of bittersweet chocolate chips (optional)
Instructions
Principal
- Preheat the oven to 180 °C and line a baking sheet with parchment paper.
- In a bowl, mix the mashed sweet potato, brown sugar, and coconut oil until homogeneous.
- Sift the oat flour, cinnamon, baking powder, and salt over the mixture and stir until combined.
- Add the chocolate chips, if desired, and mix well.
- With the help of two spoons, make small portions of the dough and place on the baking sheet, leaving space between them.
- Bake for 20-25 minutes, or until the edges are golden.
- Remove from the oven and let cool for 5 minutes before transferring to a rack.
- Serve hot or at room temperature.
Chef's tips
- Steam sweet potatoes with skin on to retain less water and mash with a fork into a smooth puree.
- Sift the oat flour with the cinnamon and baking powder to ensure homogeneous dispersion of the leavening agent in the dough.
- Maintain 3 centimeters of spacing between the cookies on the baking sheet to allow uniform circulation of hot air.
Variations
- Cocoa touch: add 1 tablespoon of 100% cocoa powder to the dough to transform it into a chocolate version.
- Crushed nuts: incorporate chopped cashews or almonds into the mixture to add crunch to the bites.
- Nutmeg perfume: add a pinch of grated nutmeg and lemon zest to the dry mixture to enhance the aromas.
Substitutions
- Coconut oil can be replaced with melted clarified butter or sunflower oil in a 1 to 1 ratio.
- Oat flour can be exchanged for fine rolled oats or almond flour keeping the same cup.
- Brown sugar can be substituted with powdered demerara sugar or agave syrup with excellent results.
How to store
Store the cookies in a closed container lined with paper towels for up to 4 days at a cool room temperature. If kept in the refrigerator, they last up to 7 days, and should be removed a few minutes before consumption to regain texture.
Can it be frozen?
Freeze the baked cookies in layers separated by parchment paper inside a sealed jar for up to 60 days. To thaw, place them in a preheated medium oven for 5 minutes or leave at room temperature for half an hour.
What to serve with
Accompany with creamy cappuccino, short espresso, or warm milk flavored with vanilla essence. It also makes a nutritious afternoon snack when served next to fresh apple slices.
Frequently asked questions
Why didn't the cookies turn out crispy like store-bought ones?
Due to the presence of sweet potato and the absence of hydrogenated fat, they have a soft and moist consistency inside, similar to small sweet breads.
Can I use raw grated sweet potato in the batter?
No, the sweet potato must be previously cooked and mashed to a smooth purée consistency to bind all the ingredients correctly.
Can chocolate chips burn during cooking?
Use bake-stable chocolate chips or bittersweet chocolate in thick pieces, inserting them well distributed inside and on top of the batter.
How to know if the sweet potato cookie is at the right point?
The bottom edges should be golden and firm to the touch, while the center remains soft and slightly flexible when pressed.
