Sweet potato desserts are the bomb for carb-ups, but I wanted something that I could take with me on the go for hikes, road trips, etc. These low-fat gluten-free sweet potato oatmeal raisin cookies were just what I needed. They're easy to make, freeze well, and hold well packed in a bag or purse for a nutritious and delicious, on-the-go low-fat vegan carb-up snack.

Vegan Carb-Up Sweet Potato Oatmeal Raisin Cookies Recipe



  1. Preheat oven to 400F. Pierce the sweet potatoes with a fork and lay them on a baking sheet lined with a silicon mat or parchment paper. If any of the potatoes are larger, slice them in half lengthwise so that the sizes are more consistent. Roast for 50-60 minutes, or until the potato is wrinkled and tender. (*You can boil them if you prefer, but roasting adds a caramelized flavour that makes the puree tastier.)

  2. While the sweet potato is roasting, Add all the remaining ingredients to the pan

  3. Remove sweet potatoes from oven once fully roasted then lower the temperature to 375F. Allow potatoes to cool for around 10 minutes, peel them then add to a food processor or blender. Process until smooth.

  4. Add pureed sweet potato to the bowl with the rest of the ingredients and mix well. The batter will be thick.

  5. Use a 1 tablespoon cookie scoop to make your cookies, placing them on a baking tray lined with a silicon mat or parchment paper. Gently press them into discs with a small spatula or fork. Bake for 15-20 minutes, or until golden. Remove from the oven and allow to cool 5-7 minutes or until cool enough to handle. Makes 40 small cookies on a single baking sheet.

Did you make this vegan carb-up sweet potato oatmeal raisin cookies recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)