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Sweet Potato Oatmeal Snack Cookies low FODMAP, vegan, dairy free, gluten free

Sweet Potato Oatmeal Snack Cookies


  • Author: Tara | Treble in the Kitchen
  • Prep Time: 15 mins
  • Cook Time: 14 mins
  • Total Time: 29 mins
  • Yield: 24 cookies 1x

Description

Sweet potatoes, whole grain brown rice flour and oats come together with sweet cinnamon, nutmeg, ginger and coconut sugar to make a tasty snack cookie.


Scale

Ingredients

  • 1 cup Brown Rice Flour (I used Now Foods)
  • 1 cup rolled oats*
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 3/4 cup sweet potato, cooked peeled and mashed**
  • 1 cup coconut sugar
  • 1/3 cup coconut oil, melted and cooled
  • 1 tsp vanilla
  • 1/4 cup chocolate chips (I used Enjoy Life)

Instructions

  1. Preheat the oven to 350 degrees fahrenheit and line two sheet pans with parchment paper.
  2. In a large bowl, combine the dry ingredients (brown rice flour to ground ginger). Mix until combined.
  3. In the bowl of a stand mixer or a large bowl, combine the sweet potato, coconut sugar, coconut oil and vanilla. Mix with mixer until combined.
  4. Slowly add the dry mixture to the wet mixture.
  5. Stir the chocolate chips into the dough by hand.
  6. Place 12 tablespoon sized balls of dough on each cookie sheet. Flatten the balls and bake 14-15 minutes.

Notes

*use certified gluten free if this is necessary for you (1/4 cup oats is considered low FODMAP. The serving in these cookies is below this amount)
**1/2 cup of sweet potato is low FODMAP. The serving in these cookies is below this amount. To cook the sweet potato, cleaned and dried a potato. I then poked holes in it with a fork and covered it with foil. The potato then baked at 400 degrees for about an hour.

  • Category: snack, gluten free, dairy free, cookie, vegan

Nutrition

  • Serving Size: 1 cookie
  • Calories: 114
  • Sugar: 10 g
  • Sodium: 40 mg
  • Fat: 4 g
  • Carbohydrates: 19 g
  • Protein: 1 g