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You might be wondering what a cakie is and it’s a cookie and cake hybrid. In other words, I was planning to make cookies that ended up not spreading out as they cooked, and instead turned into moist, cake-like cookies… so cakie! With all the pumpkin spice recipes I’ve been sharing, I figured it would be good to give it a break and opt for another fall flavour, like sweet potato!
Sweet potato has a similar consistency to pumpkin puree, and is a great way to add moisture to a recipe from a whole plant ingredient. It adds a subtle sweetness and is also high in vitamin A and fiber. Oftentimes, when you remove oil from recipes, you lost a lot of moisture, and even when you substitute it with a whole plant source of fat, it is a little different to work with so adding sweet potato is a great way to add back in that moisture.
These cookies are made with quinoa flour, but can be made using other gluten free flours (though results may vary slightly), along with chocolate chips, flax, hemp and cashew butter. To complement the sweet potato, I used cinnamon and nutmeg, but other warming spices like ginger, cardamom and clove would also make for a delicious combo. I haven’t tried this myself, but I think that adding mini vegan marshmallows could also make for an amazing take on a sweet potato pie flavour. Ok can someone please try that and get back to me?
The recipe comes together in one bowl, and is a great way to use up leftover sweet potatoes you have lying around!
A hybrid between a cookie and a cake = a cakie. This moist, fall treat uses sweet potato instead of pumpkin and is vegan, gluten-free, oil free and refined sugar free. It comes together in one bowl and is so easy to make!
1 cup quinoa flour
1/3 cup mashed steamed sweet potato (I used orange)
In a bowl, combine sweet potato, maple syrup, cashew butter and vanilla extract and whisk to combine.
Next add flour, flax seeds, hemp seeds, cinnamon, baking, powder, nutmeg and mix to form dough.
Fold in your chocolate chips.
Using an ice cream scoop or large spoon, form balls of dough (about ping pong ball size), and place on a lined baking sheet, leaving at least 1 inch between each ball. You can press down slightly if you’d like! They won’t spread very much in the oven.
Bake at 350 for about 12-15 minutes. When ready, they should release from the baking tray very easily and be slightly golden brown.
Transfer to a cooling rack for 30 minutes or so and enjoy!
*The sweetness level of this recipe is more mild, feel free to add more maple syrup as you see fit. I’ve also tried with date syrup, brown rice syrup and yacon syrup which all worked as well. Molasses would also be a great option!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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