With whole grains, healthy fats, and natural sweetness from veggies, these Healthy Sweet Potato Cookies are a favorite dessert in our house. Plus: They can be made ahead and topped with a super simple Greek yogurt frosting to make them extra-special!
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. They are naturally sweet, even though they hardly contain any added sugars at all!
Healthy Cookies for Kids
The texture of these cookies is a perfect mix of crisp around the edges when they are freshly baked and soft in the middle. This makes them a great texture for toddlers of all ages. (They soften further during storage, but still taste super yummy.)
TIP: 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.
Ingredients in Sweet Potato Cookies
To make this recipe you’ll need:
- quick oats
- shredded unsweetened coconut
- ground flaxseed
- baking powder
- vanilla extract
- cooked, mashed sweet potato
- coconut oil (or butter or nut butter)
TIP: To make this recipe nut-free, use additional oats instead of the coconut and butter for the coconut oil.
How should I cook sweet potato to use in this recipe?
You’ll need to make mashed sweet potato ahead of time, so you can do it in the crock pot or bake a sweet potato in the oven for 45-60 minutes at 375 degrees F. Poke holes in it to allow steam to escape and place it into a greased pie plate. Let it cool and mash the sweet potato to then measure it out for this recipe.
TIP: If you find yourself with leftover sweet potato, even baby food, you can use it in this recipe.
How to Make Sweet Potato Cookies Step-by-Step
To make this recipe, here’s what you’ll need to do:
- Mix the ingredients together in a medium bowl.
- Portion out rounds onto a parchment-lined baking sheet. Press flat.
- Top with optional Greek Yogurt Icing.
TIP: The icing is made by stirring together plain Greek yogurt, honey or maple syrup, and vanilla extract.
How to Pipe on Frosting Using a Zip Top Bag
You can spread the icing on the cookies with a knife, or place into a zip top plastic bag and cut off one bottom corner. Then squeeze on as if you were using a pastry bag! It’s super easy and a fun way for the kids to help too.
Gluten-Free Sweet Potato Cookies
To make these cookies gluten-free, simply buy certified gluten-free rolled oats. There’s no other gluten in the recipe, so it’s an easy substitution.
Dairy-Free Sweet Potato Cookies
To make these cookies dairy-free, simply skip the optional icing or use a nondairy Greek yogurt in place of the regular kind. (The cookies are naturally dairy-free.)
Healthy Breakfast Cookies
These cookies actually make delicious little breakfast cookies that you can make ahead and pull out on a busy weekday. They’re so low in sugar and have a nice mix of ingredients that you don’t have to waste a second feeling guilty about serving them up anytime of the day!
TIP: They pair really well with coffee should you need some breakfast for yourself!
Tips for Making the Best Sweet Potato Cookies
- You can use rolled oats instead of quick oats if you grind them briefly in the blender or food processor.
- Gluten-free: Use certified gluten-free rolled oats.
- Dairy-free: Skip the icing or use a favorite nondairy yogurt option.
- Nut-free: Use melted butter instead of the coconut oil and additional oats in place of the coconut.
- Egg-free: Omit the egg. Add 1/4 cup milk and 1/4 teaspoon baking soda.
- 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.
- 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.
I’d love to hear your feedback on this recipe, so please comment below to share!Print
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.
Egg-free: Omit the egg. Add 1/4 cup milk and 1/4 teaspoon baking soda.
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.