Sweet potato oatmeal cookies are chewy, delicious, and loaded with chocolate chips! This is an easy vegan and gluten free cookie recipe.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper. (Even if the cookie sheets are non-stick, I always recommend parchment paper for gluten free baking).
Place the vegan buttery spread, sugar, and brown sugar in a mixing bowl and mix on medium speed until light and fluffy.
Add the sweet potato puree and vanilla extract, and mix until combined. An easy way to get sweet potato puree is to simply microwave a sweet potato and then mash the inside thoroughly with a fork. You can also use a food processor to blend it.
Add the gluten free flour blend, baking soda, and sea salt. Mix until combined, scraping down the sides of the bowl as needed.
Add the certified gluten free oats and chocolate chips, and stir by hand.
Drop the dough by rounded tablespoonfuls onto the prepared cookie sheets. Use the back of a spoon to flatten the cookies slightly. Bake at 350 degrees for 10-12 minutes.
Allow the cookies to cool on the cookie sheet, then store in an airtight container. Cookies should stay fresh for about 4 days. You can place a piece of gluten free bread in the container to help them stay moist if you like.
Recipe makes 24 cookies. Nutrition facts are for one cookie.
If you don't want to use sweet potato puree, you can use pumpkin puree or butternut squash puree in an equal amount.