Oatmeal Sweet Potato Cookies

TrueCeliac recipes maintain best practices to ensure complete avoidance of any gluten contamination. Instead of relying on store-bought ingredients, we meticulously craft every component from scratch. Whether it's chocolate, peanut butter, potato starch or any other product used in our recipes, we begin with raw ingredients that are responsibly sourced and cleansed with the TrueCeliac food wash before being processed or prepared.

Oatmeal Sweet Potato Cookies

Note: To ensure complete avoidance of gluten contamination, be sure to use certified gluten-free rolled oats, oat milk, maple syrup, and other ingredients. Thoroughly wash and peel the sweet potatoes before boiling them.

Ingredients:
2 medium sweet potatoes, washed, peeled, and diced
200 grams (about 2 cups) rolled oats (certified gluten-free)
120 ml (1/2 cup) gluten-free oat milk
120 ml (1/2 cup) gluten-free maple syrup
2 large eggs
1 teaspoon baking soda
1/2 teaspoon gluten-free salt
2 tablespoons ground ginger

Instructions:
Begin by boiling the diced sweet potatoes in a large pot of water until they are fork-tender, about 15-20 minutes. Drain the sweet potatoes and let them cool slightly.

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, mash the boiled sweet potatoes until smooth and lump-free.

Add the rolled oats, oat milk, maple syrup, eggs, baking soda, salt, and ground ginger to the bowl with the mashed sweet potatoes. Mix until well combined and a sticky dough forms.

Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie.

Use the back of the spoon or your fingers to gently flatten each cookie slightly.

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are set.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your gluten-free oatmeal sweet potato cookies as a delicious and wholesome treat! Store any leftovers in an airtight container at room temperature for up to 3-4 days.

These cookies are perfect for satisfying your sweet cravings while providing a dose of wholesome ingredients, meticulously prepared to ensure a gluten-free outcome.