Ready for an amazing little cookie? It’s moist and naturally sweet, but not TOO sweet, and just right with an afternoon cup of tea. Think soft and chewy, with just a touch of spice.
These are made without any of the stuff you normally expect to need when you bake cookies (flour, baking soda, or baking powder, etc.), so they’re kind of…might I say magic?
And of course they’re vegan. Gluten free, too. Plus they have no added fat and no refined sugar! What?! Is that even possible? Yes it is! I’ve been doing my happy dance around the kitchen. I hope you love them too.
SWEET POTATO BANANA COOKIES
1 small to medium sweet potato, baked, steamed, or microwaved (approx. 3/4 cup)
2 bananas, mashed
1/4 cup unsweetened apple butter
1 teaspoon cinnamon
4 pitted Medjool dates, minced
Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper, and set aside.
In a large mixing bowl, mash sweet potato with a fork. Add mashed bananas, along with remaining ingredients to the bowl, and mix thoroughly until smooth and creamy. Scoop batter evenly with a tablespoon onto prepared cookie sheet to form approximately 18 cookies. Bake cookies for 15-20 minutes, or until tops of cookies are dry and firm to the touch.
Allow to rest on cooling rack for a few minutes, and serve warm.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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