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Allergen Friendly Sweet Potato Cookies [V+GF & Nut Free!]

sweet potato cookies stacked

These delicious and healthy sweet potato cookies are a huge win with my boys. They just gobble them up EVERY time! Best of all, there’s NO added sugar! They are soft and chewy, and the sweet potato and ripe banana give these cookies all the sweetness they need. Give them a try, you and your kiddos will not be disappointed.

About the flour options!

To keep these cookies gluten free, I use a combination of brown rice flour and oat flour. Both of which I typically have in my pantry and make using my Vitamix. If you don’t have both available, or the time to make both, you may use one or the other. I’ve tried all different combinations for these cookies, and I do prefer the recipe as listed below with both flours. That being said, they also work with all rice flour, although slightly denser results, or all oat flour.

Now to prepare!

To prepare these easy to make cookies, you’ll need to precook your sweet potato. The quickest way I find to do this is to chop your potato and boil it until fork tender. Then using a potato masher, mash the potato and the banana and combine with all the remaining ingredients. Then form your cookies on a baking sheet and bake to golden perfection.

sweet potato cookies on baking sheet

I just love how the oats shine through these beautiful golden cookies. The texture is just perfect. Soft and chewy, but also firm enough to still hold their shape.

sweet potato cookies stacked

These sweet potato cookies are not only healthy and delicious! But they are allergen friendly and nut free, making it a perfectly safe school snack. So feel free to pack some in your kiddos lunchboxes for a pick me up during their busy school day. Or go ahead and make a huge batch of them so they can eat cookies for breakfast that you won’t feel guilty about! These perfectly wholesome cookies are a great breakfast, dessert or mid day snack.

If you want to add even more delicious flavour, toss in some shredded coconut to your mixture, or even some chocolate chips.

sweet potato cookies stacked in hand

Want more delicious cookie recipes with wholesome ingredients suitable for breakfast?

Try these AMAZING Easy Healthy Chickpea Cookies that adults and kids never guess the main ingredient is chickpeas. Or give these gluten free, hidden zucchini Oatmeal Cookies a try!

sweet potato cookies pin

sweet potato cookies stacked

Allergen Friendly Sweet Potato Cookies [V+GF & Nut Free!]

Course: Breakfast, Dessert, Snack
Cuisine: American, Canadian
Keyword: gluten free, nut free, oil free, refined sugar free, vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 20 Cookies
Allergen friendly sweet potato cookies are delicious and nutritious. They contain no added sugar, making them a perfectly healthy breakfast choice.
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  • 1 medium sweet potato peeled & chopped
  • 1 ripe banana mashed
  • 1/2 cup oat flour, gluten free if preferred
  • 1/4 cup brown rice flour or more oat flour
  • 1/2 cup quick cooking steel cut oats or rolled oats
  • 1 tsp cinnamon
  • 1 tbsp maple syrup optional


  • Add the sweet potatoes to a small pot, cover with water and bring to boil. Cook until fork tender, approx. 8 minutes. Drain and return to the pot, then mash them with a potato masher.
  • Preheat your oven to 375 degrees F, and line a large baking sheet with parchment paper.
  • Now add all the remaining ingredients to the pot with your mashed potato and mix well.
  • Using a metal tablespoon, scoop your cookie batter onto your prepared baking sheet, and gently press down each one with the bottom of the spoon or fork to flatten slightly. Bake for 18-20 minutes, until golden.
  • Remove from the oven and let cool at room temperature. The cookies will firm up as they cool. Store any leftovers in the refrigerator.


These sweet potato cookies freeze beautifully, so feel free to make a double batch!
Serving: 1Cookie | Calories: 48kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 4mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 925IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.4mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Mary

    Hello, this recipe looks great but I’m frustrated because every time I find a gluten free, nut free “allergy friendly “cookie, they always have bananas in them. I can’t eat bananas because of an allergy. Do you have any recommendations on what I could sub for the banana? I appreciate any help 🙂

    • rosa

      Hi Mary, I can certainly understand how that would be very frustrating. Bananas are in so many things which is why I recently came out with a ‘no-banana’ smoothie! To replace the banana in this recipe, I would suggest 1/2 cup of unsweetened applesauce. Although I haven’t tried it this way, I do believe it would work well. I often use applesauce in desserts with much luck. If you try it this way, I’d love to hear your feedback!

  2. Marian Erickson

    Bananas vary in size. About one cup? Exactly how much banana did you use?

    I don’t like to try recipes without specific amounts.

    • rosa

      Hi Marian, if you’re measuring sliced, then about 1 cup. If measuring mashed, around 1/2 cup. Hope you enjoy these cookies!

  3. Brenda

    How many cups mashed sweet potatoes does a ” medium size” sweet potato equate to? Just wanna be sure, we get a huge variety of sizes here.

      • Brenda

        Thanks Rosa for the quick response. Glad I asked my sweet potatoes are definately on the small side. Does the recipe work with white rice flour, or is it too gooey?

        • rosa

          No problem Brenda. I haven’t tried this one with white rice flour so I can’t say for certain. I’ve tried whole wheat flour which works, but only if you’re not avoiding gluten. If you do try white rice flour, I’d love to hear how they turn out!

  4. Rebecca

    Can you use regular flour for these? We aren’t so concerned with gluten free as we are dairy/egg free, so I don’t have either of those flours on hand, nor do I want to make/buy it. Thanks!

    • rosa

      Hi Rebecca, I’ve tried these with whole wheat flour which also worked well. I haven’t tried with white flour but usually that’s an easier flour to work with so I suspect it would turn out just fine with it. If you do try with a different flour, I’d love to hear how they turn out! 🙂

  5. Vin

    Hello There‼️
    Just need clarity on the Sweet Potato Cookies. The recipe lists steel cut oats for both grinding in the Vitamix and as an uncooked mix-in prior to baking. I think this must be a typo as old fashioned oats would need to be used for the mix-in. Steel cut take a greater amount of liquid and time to eat, thus leaving the coarse groats intact for the most part in the final cookies It’s also quicker to grind up old fashioned in the Vitamix. Outside of a slight glycemic index variable, both types of oats are nutritionally identical.
    Your thoughts


    • rosa

      Hello Vincent,
      Thank you for your comment. It’s not a typo, I did use steel cut oats for both grinding and as a mix in. I tend to use steel cut oats often in my baking and get great results. That being said, feel free to sub for old fashioned oats if you’d prefer. I’d love to hear how they turn out. 🙂

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