With a little one who’s constantly on the go, I’m always looking for make-ahead snacks and meal options to keep on hand. These Soft Sweet Potato Cookies are a recent favorite—both with the kids and with me! We love them tucked into lunch boxes, as snacks when we’re out of the house, and as a satisfying dessert option. And we particularly love these hidden veggie cookies them sandwiched with nut butter in the middle. So yummy!
Healthy Sweet Potato Cookies
These sweet potato cookies are also a nice way to serve up a dose of veggies (or to use up leftover roasted sweet potato should you happen to have any) and whole grains. Both of those elements have been important to me as I know that many toddlers can be tricky about their food preferences. They may decline foods they once loved or say “no” to something that you know they’d like if they just tried it
And there’s also the reality that many toddlers are just not always as famished as we expect, since they’re no longer growing and eating at the same pace as she was when she was a younger toddler. All of this is normal, but it does mean that it makes me feel a little better when I can pack in a little extra nutrition in unexpected places.
Gluten-Free Sweet Potato Cookies
Like many of my baked goods, these are made with a base of rolled oats since they are an easy ingredient to turn into a nutrient-packed flour and to buy gluten-free if needed. The rest of the method is pretty straight forward, though do follow the step of letting the batter cool while the oven preheats since that will make the batter much easier to portion out.
Sweet Potato Cookies with Leftover Sweet Potato
I tend to make these if I’ve baked a batch of roasted sweet potatoes—I simply tuck 1/2 cup away in a storage container in the fridge until I’m ready. You can also steam cubes until soft if you’d like to cook the sweet potato faster.
Sweet Potato Breakfast Cookies
No matter how you feel about the idea of serving cookies for breakfast, I urge you to try it some time—the kids will think it’s so fun! These make delicious little breakfast cookies that you can make ahead and pull out on a busy weekday. (They pair really well with coffee should you need some breakfast for yourself!)
Hidden veggie cookies perfect for a snack or dessert—alone or sandwiched with nut butter!
- 1 cup rolled oats
- 1/4 cup unsweetened coconut
- 1 tablespoon ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/2 cup mashed roasted sweet potato
- 2 tablespoons peanut, almond, or sunflower seed butter
- 1 tablespoon, optional honey
- 1/2 teaspoon vanilla extract
- Line two baking sheets with parchment paper.Place the oats and coconut into a blender or food processor and grind into a flour. Pour into a medium bowl and add the rest of the ingredients. Stir well. Chill in the fridge while the oven preheats to 350 degrees F.
- Drop 1-tablespoon-size portions onto the prepared baking sheet and flatten into a circle about 1/4-inch thick. Bake for 20-22 minutes or until firm and lightly golden brown around the edges. Let cool and serve.
Store in an airtight container in the fridge for up to a week or in a freezer bag in the freezer for up to 1 month (and thaw in the fridge before serving). You can warm slightly before serving if desired or sandwich them with nut butter.