Vegan Recipe: Sweet Potato Banana Cookies

Sweet Potato Banana Cookies

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach

Ready for an amazing little cookie? It’s moist and naturally sweet, but not too sweet, and just right with an afternoon cup of tea. Think soft and chewy, with just a touch of spice.

Ingredients, Makes 18 to 20 cookies

1 small to medium sweet potato, baked, steamed, or microwaved (approx. 3/4 cup)
2 bananas, mashed
1/4 cup unsweetened apple butter
1 teaspoon cinnamon
pinch salt
4 pitted Medjool dates, minced


Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper, and set aside.

In a large mixing bowl, mash sweet potato with a fork. Add mashed bananas, along with remaining ingredients to the bowl, and mix thoroughly until smooth and creamy. Scoop batter evenly with a tablespoon onto prepared cookie sheet to form approximately 18 cookies.  Bake cookies for 15-20 minutes, or until tops of cookies are dry and firm to the touch.

Allow to rest on cooling rack for a few minutes, and serve warm.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.

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