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Sweet Potato and Blueberry Jam Cookies

Servings: 8 cookies


  • 1 cup oats
  • 1/4 cup desiccated coconut
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed
  • 1/2 cup sweet potato, cooked and mashed
  • 2 tbsp plant-based milk
  • 3 tbsp peanut butter
  • 1 tsp cinnamon
  • 4 tbsp blueberry jam


  • Line a baking sheet with parchment paper. Preheat the oven to 180C | Gas Mark 4.
  • Mix the flaxseed with 2 tablespoons of water and set aside.
  • Place the oats and coconut into a food processor pulse into a flour.
  • Transfer the mixture into a medium bowl. Add the rest of the ingredients together with the flaxseed mixture and stir to combine.
  • Using a tablespoon, spoon the mixture into equally-sized portions onto the baking sheet. Using the back of the spoon, gently flatten each cookie into a circle about 1cm thick.
  • Press a thumbprint into the centre of each cookie and fill each indentation with a little jam.
  • Bake for around 20 minutes or until firm and lightly golden. Cool before serving.