Soft and chewy, naturally sweetened and absolutely delicious! Vegan sweet potato cookies are healthy enough for breakfast and tasty enough for dessert.
This recipe was originally published in May 2018. It has been updated for content and photos.
Not only are these vegan sweet potato cookies nutrient dense and scrumptious, but they’re allergen friendly too! Making them perfect for school or workplace safe snacks.
Why sweet potatoes?
At first thought, it might sound strange, but just think about how naturally sweet, sweet potatoes are. They’re a great base for these healthy cookies.
Sweet potatoes are nutrient dense, and incredibly versatile, with several great uses from breakfast, lunch, dinner, and yes, even dessert. For more awesome ways to use this versatile vegetable, check out this collection of healthy sweet potato recipes.
Why the flour combo?
I’m including two flour options for these sweet potato cookies.
The first option is a mixture of brown rice flour and oat flour. Both of which I make myself, in my Vitamix. Or you may purchase them in the health food section of most grocery stores.
The combo of rice and oat flour, not only keeps these cookies gluten free, but adds more of a crumbly texture, when compared to the whole wheat flour option.
If you’re not avoiding gluten, feel free to try the whole wheat option. Both yield very similar results, with the wheat option being slightly softer and chewier.
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, and make your flour, if needed. (I grind brown rice and oats in my blender to make the flour.)
Peel and cube your sweet potato. Then place it in a pan and cover with water. (photos 1-2)
Bring to a boil and cook until the potatoes are very soft, about 8-10 minutes. Then drain and return to the pan, and mash using a potato masher. (photos 3-4)
Once smooth, add all remaining ingredients to the same pan. (photos 5-6)
Mix well, using a spatula until combined. (photo 7)
NOTE: The batter will be very thick, but just keep mixing until combined.
Now, using a cookie scoop or tablespoon, scoop your batter onto a prepared baking tray. (photos 8-9)
Then, use a fork to press down on each cookie, to flatten them into a disc shape. (photo 10)
NOTE: Make smaller cookies for little hands, or larger ones for adults. This recipe makes about 22-24 small cookies or 11-12 large.
Now bake your cookies for 15-18 minutes, until golden. Then remove from the oven and let cool for a few minutes before enjoying. (photos 11-12)
Enjoy them warm, or cooled completely to room temperature.
How long do they keep?
Leftover sweet potato cookies keep at room temperature for 1-2 days, or refrigerate for 3-4 days.
You may also freeze them to keep for up to 3 months. Make sure the cookies are completely cooled to room temperature. Then store in an airtight container and freeze.
Substitutions & Variations
If you’re not avoiding gluten you may sub both of the flours with all purpose whole wheat flour with similar results.
For banana free, you may sub the mashed banana with ½ cup of unsweetened apple sauce.
To jazz up these vegan sweet potato cookies, you may add ⅓ cup of any of the following fill ins:
- dairy free chocolate chips
- unsweetened raisins or cranberries
- unsweetened shredded coconut
- walnut or pecan pieces (as long as you don’t need them nut free)
Expert Tips
Use very ripe bananas with brown spotted skins. Since these cookies are naturally sweetened, you want to make sure to use very sweet bananas.
If possible, use a scale to weigh your flour/s for best results. If you do not have a kitchen scale, spoon and level your flour into your measuring cup. Don’t scoop from the bag, or you may end up with too much.
If you don’t have oat or brown rice flour, you may sub both for all purpose whole wheat flour. Use 110g (approx ¾ cup) with similar results, only if you’re not avoiding gluten.
These healthy cookies are great for babies, kids and adults alike. To make them for toddlers and little ones, use a smaller cookie scoop to make around 22-24 bite sized cookies. Also great for baby led weaning, just skip the optional maple syrup, if preferred.
More delicious healthier cookie recipes
- Healthy Peanut Butter Chickpea Cookies
- Vegan Almond Flour Cookies
- Healthy Vegan Oatmeal Cookies
- Zucchini Vegan Oatmeal Cookies
- Almond Flour Peanut Butter Cookies
- Pecan Butter Cookies
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Equipment
Ingredients
- 1.25 cups mashed sweet potato from approx 1 large potato (2.5 cups cubed)
- ½ cup mashed banana from approx 2 medium bananas (use RIPE bananas)
- 70 grams oat flour approx ½ cup + 2 tbsp, use gluten free if preferred
- 50 grams brown rice flour approx ¼ cup (or use more oat flour)
- 70 grams quick cooking steel cut oats or rolled oats approx ½ cup
- 1 teaspoon cinnamon optional
- 1 tablespoon maple syrup optional
Instructions
- Preheat your oven to 375 degrees F, and line a large baking sheet with parchment paper.
- Peel and cube your sweet potato and add them to a pan or pot and cover with water. Bring to a boil and cook until soft, approx 8-10 minutes. Drain and return to the pan and mash with a potato masher.
- Add all the remaining ingredients to the pan with your mashed potato and mix well. The batter will be thick.
- Use a cookie scoop to make your cookies, placing them on your baking tray. Then, gently press each one down with a fork to flatten and shape. Bake for 15-18 minutes, until golden.
- Remove from the oven and let cool a few minutes and enjoy.
Notes
- dairy free chocolate chips
- unsweetened raisins or cranberries
- unsweetened shredded coconut
- walnut or pecan pieces (as long as you don’t need them nut free)
Deeana
They looked promising so I made a double batch. No regrets!! Thanks for this tasty healthy cookie recipe Rosa.
Rosa
Thanks so much for sharing Deeana. Thrilled you enjoyed.
Oana
I made these amazing cookies few weeks back in a double portion (one had to go to work to make my co-workers taste the amazingness) and now I’m making again a double portion 🙂
Easy to make and really healthy and tasty. I find them sweet enough from the banana and the potato but my co-workers would have wanted to be more sweet. I guess it’s because they eat lots of sugar everyday 🙂
rosa
Aw thanks so much for the feedback Oana! So glad you enjoyed these cookies. 🙂
Mary
I made them with the applesauce instead of banana, it worked great, thanks for a great recipe!
rosa
So glad to hear that Mary! I truly appreciate you taking the time to come back and let me know your feedback. Glad you enjoyed! 🙂
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 🙂
Thanks!
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!
Jen
Made these cookies for my 8 month old daughter and she loves them!! Thank you!!
rosa
Thanks for the feedback Jen. So glad to hear. 🙂
Toni
These are so perfect! I can’t stop eating them!
rosa
Yay so glad to hear Toni!
Noelle
Sweet potato cookies? Yes!! Love this recipe, so sweet!
rosa
Thanks Noelle!
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.
rosa
Hi Brenda, it will be roughly 1.25 cups of mashed sweet potato. Hope you enjoy this recipe. 🙂
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!
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! 🙂
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
Respectfully,
Vincent
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. 🙂
Rosa