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Flourless Sweetpotato Oatmeal Raisin Cookies with Spiced Icing

I absolutely love a good old fashioned oatmeal raisin cookie, and the bigger the better. This recipe takes this timeless classic and somehow makes it even MORE enjoyable with the addition of sweetpotatoes! Yup, mashed sweetpotato adds a sticky, toasty, marshmallowy flavor and texture to these gluten free cookies, which can only be truly experienced and understood upon taking that first drool worthy bite. These Flourless Sweetpotato Oatmeal Raisin Cookies with Spiced Icing have it all. A perfect chew on the inside and crisp on the outside, intense flavors and aromas of cinnamon, vanilla, and oven-toasted oats, and to top them off, a drizzle of spiced icing made with even more warm cinnamon and slightly tangy and rich sumac. I didn’t think I could love a jumbo oatmeal raisin cookie anymore…until now. These cookies are like a big warm hug: a nostalgic, cozy, comforting, delicious MUST try when you’re baking this weekend at home in your kitchen. I would advise a double batch, because if your kitchen is anything like, these aren’t going to last very long. Happy sweetpotato baking!

Recipe

Prep Time 20 minutes
Cook Time 12 minutes
Servings 12 people
Calories 629 kcal

Ingredients
  

Cookies

  • 1 medium sweetpotato peeled
  • 2 ½ cups gluten-free old fashioned oats
  • 1 ½ cups almond flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tbsp cinnamon
  • ⅛ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 cup 2 sticks unsalted butter, softened at room temperature
  • 1 cup packed light-brown sugar or coconut sugar
  • ½ cup cane sugar
  • 2 large eggs room temperature
  • ½ tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 cups raisins

Spiced Icing

  • 1 cup confectioner’s sugar
  • ½ tsp cinnamon
  • ¾ tsp sumac
  • ½ tsp vanilla extract
  • 4-5 tbsp heavy cream

Instructions
 

  • Preheat oven to 400 degrees F. Spread oats in a single layer on a parchment-lined sheet pan. Toast 8 minutes.
  • Poke sweet potato a few times with a fork. Place in microwave safe dish. Microwave 7 minutes, flipping halfway through cook time. Once cooled, mash with a fork until smooth.
  • Whisk almond flour, baking soda, salt, cinnamon, nutmeg, ginger, and toasted oats in a medium bowl.
  • In a large mixing bowl on medium speed, cream mashed sweet potato, butter, brown sugar, and cane sugar until light and fluffy (about 4 minutes). Beat in maple syrup, vanilla, and eggs one at a time until incorporated, scraping sides of bowl as needed. Reduce speed to low. Add dry ingredients and raisins. Beat just until combined. Place cookie dough aside for 1 hour.
  • Preheat oven to 350F. Line 2 sheet pans with parchment paper. Using a large ice cream scoop or ¼ cup measuring cup, drop cookies on sheet pans 3 inches apart. For chewier cookies, do not flatten. For crispier cookies, flatten slightly before baking.
  • Bake cookies 12-14 minutes, rotating pans halfway through. Edges will be golden, centers will be soft. Remove from oven and cool 10 minutes. Transfer to wire racks and cool completely.

Notes

*These are gluten free!
Nutrition Facts
Flourless Sweetpotato Oatmeal Raisin Cookies with Spiced Icing
Amount per Serving
Calories
629
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
74
mg
25
%
Sodium
 
226
mg
10
%
Potassium
 
375
mg
11
%
Carbohydrates
 
78
g
26
%
Fiber
 
7
g
29
%
Sugar
 
39
g
43
%
Protein
 
11
g
22
%
Vitamin A
 
3260
IU
65
%
Vitamin C
 
2
mg
2
%
Calcium
 
119
mg
12
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
71
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 629kcalCarbohydrates: 78gProtein: 11gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 226mgPotassium: 375mgFiber: 7gSugar: 39gVitamin A: 3260IUVitamin C: 2mgCalcium: 119mgIron: 3mgNet Carbohydrates: 71g