Ces 4 ingrédients Sweet Potato Oatmeal Cookies are the easiest healthy breakfast cookies loaded with nutrients from oats, sweet potato, and bananas. They are oil-free, low in saturated fat, and egg-free vegan cookies.
Oatmeal cookies are perfect for breakfast, like my Biscuits à l'avoine, banane et beurre de cacahuète, Biscuits protéinés à l'avoine, ou Biscuits à l'avoine et à la farine de noix de coco, but what about a cookie that adds some vegetables to your day!
These sweet potato cookies are all about adding natural sweetness and nutrients from sweet potato to your breakfast routine. It’s a simple breakfast cookie recipe that adds mashed sweet potato to your cookies. Sweet potatoes are packed with beta-carotene that the body converts to vitamin A, a vital vitamin for a robust immune system.
Ingrédients et substitutions
Tout ce dont vous avez besoin est :
- Purée de patates douces – You can make your own mashed patates douces from boiled, steamed, or air-fried sweet potatoes. Take the sweet potatoes puree to room temperature before using it. Measure the amount listed in the recipe card by packing the puree in the measuring cup to ensure the best texture and flavor.
- Purée de bananes – the ripeness of the bananes will define the sweetness of the cookies. They are perfect with yellow bananas that have just a few dark spots.
- Flocons d'avoine à l'ancienne or quick oats. Both avoine options work.
- de sirop d'érable – You can use traditional sirop d'érable or any similar liquid sweetener such as nectar de noix de coco or sirop de riz brun.
Air-Frying Option
If you don’t want to bake your sweet potatoes, you can also air fry them:
- Place the sweet potato halves flesh down on the air fryer basket.
- Air fry the sweet potatoes at 400°F (200°C) for 20 minutes or until a knife goes through their flesh easily.
- Let them cool down flesh down on a cold plate – this keeps the sweet potatoes moist.
Oatmeal Cookies Flavors
You can tweak these easy 4-ingredient oatmeal cookies by adding some of the below ingredients for a boost of flavor:
- Extrait de vanille
- Pinch of Cinnamon, or allspices
- Pépites de chocolat noir
- Chopped Nuts like walnuts or pecan
- 1/4 cup of Oat Flour or almond flour to firm up the cookies.
Yes, make sure you use certified rolled oats for this recipe.
Yes, you can replace the maple syrup with the same amount of peanut butter, almond butter, or more mashed banana.
The sweetener adds some crispiness to the sides of the cookies, so any changes to the sweetener will turn their texture into a softer, more fragile oatmeal cookie.
No, the best sweet potatoes to bake cookies are orange sweet potatoes, also known as garnet sweet potatoes or yams.
They are sweet with a moist low-starch texture that makes them perfect for baking sweet treats or replacing eggs in baking.
Yes, you can, but you will have to drain the boiled sweet potato entirely before making it to remove any water left in the vegetable.
Boiling also removes some nutrient and decrease the lovely flavor of the vegetable.
Yes, puree canned sweet potato puree with no added sugar will work.
More Oatmeal Cookie Recipes
If you like cookie recipes with oatmeal, you’ll love these:
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Sweet Potato Oatmeal Cookies
Ingrédients
- ½ tasse Mashed Orange Sweet Potato - , baked, at room temperature
- ½ tasse Banane écrasée
- ¼ tasse de sirop d'érable - ou du sirop d'agave
- 2 ½ tasse Flocons d'avoine à l'ancienne
Arômes optionnels
- 1 cuillère à café Extrait de vanille
- 1 cuillère à café La cannelle
- ⅓ tasse Pépites de chocolat noir sans produits laitiers
Instructions de Pose et d'Entretien
- Préchauffer le four à 350 ° F (180 ° C).
- Line two baking trays with parchment paper: one to bake the sweet potatoes and make mashed sweet potatoes and one to bake the cookies. Lightly oil the paper with coconut oil. Set aside.
- Slice an orange sweet potato lengthwise, prick its skin, rub it with water, and place it upside down on a baking sheet. Bake it for 40 minutes or until a knife goes through the sweet potato easily. Cool it down on a plate, flesh down. When it reaches room temperature, scoop out the flesh and mash it with a fork to make a puree. Measure the amount required by the recipe. Set it aside.
- In a large mixing bowl, combine all the ingredients: mashed sweet potato, mashed banana, maple syrup, oats, and any additional vanilla, cinnamon, or chocolate chips. Stir until fully combined. The batter should be moist but hold together if squeezed between wet hands.
- Scoop out 1/4 cup of batter on the prepared tray.
- Use slightly wet hands to shape cookies, the water helps the batter stick together and form round cookies.
- Flatten each cookie dough ball with the palm of your hands. The thinner, the drier they will be. Keep them thick for a moist cookie. They won't spread in the oven.
- Bake for 15 minutes, they should be golden brown on top but still moist in the middle.
- Cool on a cookie sheet for 10 minutes then transfer them to a cooling rack for 30 minutes. They hold their shape perfectly after cooling down so be patient.
Stockage
- Store for up to 1 week in the fridge in a cookie jar. You can freeze them in silicone bags and thaw them the day before at room temperature.
Made um. Added the almond flour, vanilla extract and cinnamon. Ended up cooking them longer by about 6 mins as mine were a bit thick. This ended up good for me, not to soft or crispy. I forgot that I hadn’t liked cookies with made bananas and oatmeal in the past but these I’m good with. Not too sweet which should help me fight my sweet tooth :). I also made a few with slivered almonds and Liliy dark chocolate chips but giving those away. They smell good. Will have to make a batch with “the works” next time.
Yum! I scaled back on the oats But they turned out great! Thanks.
These were really nice! Nothing unhealthy about them. Love it. We added baking powder, cacao powder, and hemp seeds.
I was hesitant on how the texture would be without baking powder since I’m new to baking.
It took me a bit longer than 15 minutes to get them golden brown, but everything else worked perfectly! I need lots of low-fat food for my friend who is sick and misses his favourite food, and I am really grateful for this recipe!
Hi these didn’t really bake properly and tasted doughy – is that right?
It should be soft but if doughty it means you didn’t bake them long enough or there’s too much moisture/dry ingredients. Maybe add more oats or bake them longer next time,
hi – i love the idea of a healthy breakfast cookie but is there something i can swap for the banana as i don’t buy them.
Merci.
You can use unsweetened applesauce instead