Vegan sweet potato tahini cookies | Easy vegan cookie recipe
If you know me, you know that I’ll only bake something if it requires a few steps and less than 10 ingredients. I’m never going to make a triple layer cake and never going to follow a recipe to the T. I used a sweet potato cookie recipe for inspiration, tweaked it and here we have a batch of healthy, delicious vegan sweet potato tahini cookies.
If I can bake them, so can you!
Vegan sweet potato tahini cookies recipe
Ingredients for 7 big vegan sweet potato tahini cookies
Two big sweet potatoes (cooked and mashed)
Oat Flour (I blended a big cup of oats)
A big dollop of tahini (you can also use almond butter)
1 tbs of baking powder
A splash of almond milk (or any non-dairy milk)
A generous drizzle of agave syrup
As much cinnamon as you want
Optional: vegan chocolate sauce to add once cooked
Want to make a protein version of these cookies? Then add a scoop of Vegan vanilla protein to the mix. I cannot recommend enough the MyProtein Soy Protein Isolate. I find it really easy to digest and it works well for baking.
How to make these vegan sweet potato tahini cookies
Simply add all the ingredients onto a bowl and ensure they mix well. You should get a rather firm cookie dough. If it seems too thick or floury, add some milk. If too runny, add some oat flour or sweet potato mash.
Take some of the dough and place it onto some baking paper. Slightly flatten it out with your palm, it will become completely flat whilst in the oven).
I managed to get 7 cookies out of the mix.
Bake for 20-25 min (180°C)
As soon as the cookies were out of the oven I added some vegan chocolate sauce on top and let them cool down (before my fiancé and I devoured them all!)
