Sweet Potato Oat Cookies with Marshmallows
Transform your wholesome breakfast ingredients into a delectable dessert! These sweet potato cookies are basically the same as your daily oatmeal bowl, just in cookie form. The warm and comforting sweet potato flavor comes from sweet potato puree. With warm spices and toasted marshmallows, these sweet potato oat cookies are perfect for fall, Thanksgiving, and the holiday season! Enjoy the warmth and comfort of these cookies without guilt.
This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
The ingredients for Sweet Potato Oat Cookies with Marshmallows
For the cookies
- Old-fashioned oats: this is the base of these beautiful cookies. Use a gluten-free one to make your treat gluten-free.
- Almond flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Sweet potato puree: I use canned puree for a consistent result.
- Maple syrup: If you store your maple syrup in the refrigerator, allow it to come to room temperature before use. This ensures blending with other wet ingredients and prevents solidifying coconut oil.
- Coconut oil: if your coconut oil is solidified, melt it before use on a double boiler or microwave.
- Egg
- Vanilla extract
- Sea salt
For the cinnamon sugar coating
I usually don’t use refined sugar and opt for wholesome sweeteners like maple syrup and coconut sugar. However, during the holiday season, why not indulge in a bit of fun, right? Plus, the texture of baked and crystallized sugar is simply irreplaceable. This cinnamon sugar coating in this recipe adds a satisfying crispy bite to these cookies.
- Granulated sugar
- Ground cinnamon
If you want to keep this recipe as healthy as possible, you can omit the cinnamon sugar coating. These sweet potato cookies are delicious and flavorful as they are.
For the toasted marshmallow topping
- Marshmallows
The toasted marshmallows add extra holiday spirit!
These sweet potato cookies require minimal hands-on time, making them a perfect item to make during the busy Holiday season!
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Sweet Potato Oat Cookies with Marshmallows
Ingredients
- 2 cups old-fashioned oats (210g)
- 1 cup almond flour (112g)
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1½ tsp. ground cinnamon divided
- ½ tsp. ground nutmeg
- ½ cup sweet potato puree
- 6 Tbsp. maple syrup
- 2 Tbsp. coconut oil melted
- 1 egg
- 1 tsp. vanilla extract
- ¼ cup granulated sugar for coating
- 8 marshmallows
- Pinch sea salt
Instructions
- In a food processor, combine oats, almond flour, baking powder, baking soda, ½ teaspoon of cinnamon, and nutmeg. Pulse until oats become mostly fine flour.
- In a large bowl, whisk together sweet potato puree, maple syrup, coconut oil, egg, vanilla extract, and salt. Stir in the oats mixture and mix until the dough forms. Refrigerate for 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk together sugar and 1 teaspoon of cinnamon. Scoop out the dough with a small cookie scoop and roll it into a ball. Coat the dough balls with the sugar mixture. Place on the prepared baking sheet and flatten with your fingers. Bake for 10-12 minutes.
- Cut the marshmallows in half. Remove the cookies from the oven and place marshmallows in the center of the cookies, cut side up. Broil until marshmallows are browned, for 3 minutes.
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