Ingredients
Scale
- 1 cup (240 g) cooked mashed orange sweet potato, cooled (plain, without added sugar)
- 1/2 cup (128 g) creamy natural peanut butter, well stirred (unsweetened and unsalted for the nutrition estimate)
- 1 1/4 cups (112 g) quick-cooking oats, labeled gluten free when needed
Instructions
- Have 1 cup (240 g) of cooked, cooled, smooth sweet potato mash ready. If starting with a raw sweet potato, roast at 400°F until fully tender, then cool, peel and mash before beginning the timed recipe.
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a mixing bowl, stir the sweet potato mash and peanut butter until smooth and evenly combined.
- Fold in the quick oats until the mixture is uniform, then let the dough stand for 5 minutes so the oats can absorb moisture.
- Divide the dough into 14 portions (roughly 34 g each). Place on the baking sheet and press each into a disc about 1/2 inch thick. Add a shallow fork crosshatch if desired.
- Bake for 13 to 17 minutes, approximately 15 minutes, until the tops look matte and the edges are set. The centers will still be soft.
- Cool on the baking sheet for 10 minutes before carefully transferring with a spatula. Serve once cool enough to hold together.
Notes
- The 42-minute total assumes cooked sweet potato mash is ready. Roasting a raw whole sweet potato beforehand may add 45 to 60 minutes or more.
- No added sugar is in the base ingredients. These cookies taste lightly sweet and have a tender, chewy texture—not a crisp, sugary-cookie texture.
- Use gluten-free-labeled oats when gluten cross-contact matters. The recipe contains peanuts and is not peanut-free.
- If the dough remains wet after resting, add quick oats one tablespoon at a time; if crumbly, add a tablespoon of cooked mash. Additional ingredients change per-cookie nutrition slightly.
- Refrigerate cooled cookies in a covered container for 3 to 4 days or freeze for best quality up to 2 months.
- Nutrition is estimated for 14 equal cookies from 240 g cooked sweet potato, 128 g unsweetened unsalted peanut butter, and 112 g quick oats. Labels and brands vary. Optional add-ins are excluded.
- Prep Time: 12 minutes
- Rest and cool: 15 minutes
- Cook Time: 15 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegan