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Sweet Potato Cookies Vegan by Dr. Fuhrman

Dr. Fuhrman's Vegan Sweet Potato Cookies

2.25 from 4 votes
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 - 2 cookies
Calories: 167kcal
Author: Dr. Fuhrman


  • 2 tbsp ground chia or flax seeds
  • 1 1/2 cups cooked white beans or 1 15-oz can no-salt-added or low sodium white beans, drained
  • 2 tbsp peanut butter natural, unsalted (or other nut/seed butter of choice)
  • 1-2 ripe bananas second one is optional, to be added later in chunks, if desired
  • 1/2 cup baked and peeled sweet potato
  • 6 Medjool or 12 regular Deglet Noor dates, pits removed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp vanilla extract
  • 1 cup whole-wheat flour
  • 1 tbsp baking powder
  • 1/2 cup unsulfured dried apricots, sliced into small pieces

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  • Preheat the oven to 350°F.
  • Add ground chia seeds with 1/2 cup water to your power blender container and gently pulse once to combine. Let sit for 2 minutes to form a gel.
  • Add white beans, peanut butter, 1 banana, sweet potato, dates, cinnamon, nutmeg and vanilla extract.
  • Blend until smooth and creamy. Approximately 30 seconds. Use a tamper if necessary.
  • In a large bowl, combine the whole-wheat flour and baking powder and mix thoroughly. Add the blended mixture to this dry mixture and hand mix until flour is totally combined. Stir in apricot slices and thin slices of banana and mix.
  • Place parchment paper on a large cookie sheet or coat sheet with a thin layer of cooking spray. Drop batter by spoonfuls onto the sheet and bake for 20 minutes.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes


Serving: 2g | Calories: 167kcal | Carbohydrates: 33g | Protein: 5.6g | Fat: 2.6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Sodium: 125.6mg | Fiber: 5.8g | Sugar: 12.5g


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