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!)
These healthy cookies are perfect for a special snack or dessert to share. (This recipe was updated in August 2019 to streamline the process.)
- 1 cup quick oats
- 1/4 cup unsweetened shredded 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 melted coconut oil (or peanut, almond, or sunflower seed butter)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- Greek Yogurt Icing, optional
- Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Place the oats, coconut, flaxseed, baking powder, and cinnamon into a medium bowl. Stir to combine.
- Stir in the egg, sweet potato, coconut oil, honey or maple syrup, and vanilla.
- Drop 1-tablespoon-size portions onto the prepared baking sheet and flatten into a circle about 1/4-inch thick. (Use wet hands to move the batter out of the measuring spoon if it’s sticky.)
- Bake for 18-20 minutes or until firm and lightly golden brown around the edges. Let cool and serve, topped with optional frosting.
You can store these cookies, once cooled for 3 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer stored in a zip top freezer bag.
You can warm slightly before serving if desired or sandwich them with nut butter if serving as a breakfast cookie.
Greek Yogurt Icing: Mix together 1/4 cup plain whole milk Greek yogurt, 1 tablespoon honey or maple syrup and 1/4 teaspoon vanilla extract. Place into a zip top bag, seal, and snip off one corner. Drizzle over cookies and serve immediately.
Gluten-free: Use certified gluten-free rolled oats.
Dairy-free: Skip the icing or use a favorite nondairy yogurt option.
If the batter seems too stick to work with when you go to place the rounds onto the baking sheet, place the batter into the fridge for 10 minutes to firm up a little.