Gluten-free cookies made with sweet potato flour
Today I’m sharing a recipe I love: cookies made with sweet potato flour. They are easy to make, crispy on the outside, tender on the inside, and absolutely delicious thanks to the combination of oats, walnuts and dark chocolate.
The best part is that by using Sweetba sweet potato flour, these cookies become a healthier and more nutritious option than traditional ones. Perfect for breakfast, an afternoon snack, or a sweet treat at any time of day.
Why make cookies with sweet potato flour instead of traditional flour?
Nutritional benefits of sweet potato flour
Sweetba sweet potato flour is naturally gluten-free and adds a gentle, naturally sweet note to recipes. It is also rich in fiber and slow-digesting carbohydrates, making it a healthier alternative to refined flours.Difference between sweet potato cookies and wheat cookies
Sweet potato flour cookies are easier to digest and have a more balanced nutritional profile than classic wheat cookies. Their texture is slightly more moist, and their flavor has a special touch that pairs perfectly with nuts and chocolate.A gluten-free option with a unique flavor
If you want cookies suitable for people with celiac disease or a gluten-free diet, sweet potato flour cookies are ideal. They provide quality energy and a natural sweetness you do not need to cover up with too much sugar.Ingredients to make sweet potato flour cookies with chocolate and walnuts
- 1 egg
- 60 ml coconut oil
- 60 g panela (unrefined cane sugar)
- 50 g Sweetba sweet potato flour
- 20 g homemade rice starch (adjust depending on the texture)
- Vanilla to taste
- 50 g thick rolled oats
- A pinch of salt
- 30 g chopped walnuts
- Dark chocolate chunks (to taste)
Step-by-step sweet potato flour cookies recipe
Prepare the dough
- Preheat the oven to 180ºC.
- In a bowl, mix the egg with melted coconut oil, panela and vanilla.
- Add Sweetba sweet potato flour, rice starch and a pinch of salt. Stir until well combined.
- Fold in the rolled oats, walnuts and chocolate chunks.
- If the mixture feels too soft, let it rest for 5 to 10 minutes so the oats can absorb some moisture.
Baking and cooling
- Shape into small balls or mounds and place them on a baking tray lined with baking paper.
- Bake for 10 to 12 minutes, until the edges start to turn golden.
- Let them cool for a few minutes before moving them so they do not break.
Sweetba tips for perfect sweet potato cookies
- ✨ If you love intense chocolate, use one with 85% cocoa.
- ✨ Swap walnuts for almonds, hazelnuts or even seeds to change the flavor.
- ✨ For a 100% gluten-free version, use certified gluten-free oats.
Variations for sweet potato flour cookies
- Cookies with other nuts: try pistachios, cashews or almonds.
- With dried fruit: blueberries, raisins or shredded coconut for a different twist.
- Purple sweet potato flour cookies: great to surprise with a vibrant color and extra antioxidants.