It’s the Great Food Blogger Cookie Swap day! I’m so excited to finally share this recipe with you! I look forward to the cookie swap every year (this our third year to participate). I had fun working with this recipe to get it just the way I liked it. I tested them on vegans, celiacs, and non-vegans and everyone gave them two thumbs up. I’ll take that as a good sign!! The recipe calls for sweet potato puree because they are in season and they lend a nice flavor to the cookie. But if you can’t find any, or don’t want to make any yourselves like we did, feel free to substitute pumpkin. It works just as well! These are soft, chewy and delicious. And if you have anyone in your life that’s afraid of vegan and gluten free foods, try these cookie out on them. They might surprise themselves!
First, let me share with you the cookies that we received!
The first cookies we enjoyed were Chocolate Biscotti Cookie Bars from Shannon. They were super peanut-y and chewy. YUM! We had to stop ourselves from eating the whole package!
We then got two packages in the same day. YUM! Cookie overload. 😉
Chai Cookies from Emilie. Mmmmm. The chai flavor was subtle, yet super delicious. The chocolate was an added bonus!
And last, but not least, Cardamom Snickerdoodles from Beth. We are huge fans of snickerdoodles around here (especially Nick), so these were a huge hit! (and vacuum-sealing her cookies? brilliant!)
Sweet Potato Chocolate Chip Oat Cookies
2 1/2 cups gluten free all-purpose flour (I used Namaste)
1 1/2 cups gluten free quick oats
1 tsp baking soda
3/4 tsp kosher salt
1 3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup earth balance buttery sticks, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 flax “egg” (1 T ground flax + 2 T warm water)
2 tsp vanilla extract
1 cup sweet potato puree
1 1/2 cup vegan chocolate chips
Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
In a medium bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger and set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together earth balance, brown sugar and granulated sugar until creamy. Blend in flax “egg”, vanilla extract and sweet potato puree. Slowly add in dry ingredients and mix until combined. Mix in chocolate chips. Let batter rest 5 – 10 minutes (this just gives the oats some time to absorb the liquids so the cookies don’t spread too much).
Using a 1 1/2-inch cookie scoop drop onto parchment paper lined baking sheets, spacing cookies 2-inches apart.
Bake in preheated oven 10-12 minutes, or until edges are slightly brown and cookies are set. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. These also freeze extremely well!