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Vegan Sweet Potato Biscuits

Chewy and soft autumnal cookies topped with pumpkin seeds… What’s not to love?!


  • Poke holes in the sweet potato with a fork, place on a baking tray wrapped in foil at 200C for 40 minutes. Remove from the oven when cooked through and leave to cool.

  • Remove the skin and mash the potato in a bowl until creamy. Tip in the oats, chia seeds, syrup, vanilla, cinnamon and nutmeg and combine.

  • Preheat the oven to 170C, form tablespoon-sized dough balls and place them on a baking tray lined with baking paper, leaving enough space between each biscuit for them to spread.

  • Using your palm, flatten each dough ball, gently press pumpkin seeds on top and place in the oven for 15 minutes, leave to cool and enjoy!

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