Easy Sweet Potato Cookies
These easy Sweet Potato Cookies are a simple and flavorful dessert. Easy to make in minutes, can easily be gluten free and vegan. Roll them in a little coconut sugar before baking to make these cookies a little extra-special!
We are a week before Christmas and all the cookies are on all the brains in all the lands.
Including mine. Something about the holidays just makes me want to do all the baking and curl up with the fruits of my labor in front of the Christmas tree with a cup of tea. Ahhhhh, I might need to do exactly that after I finish writing this.
These Easy Sweet Potato Cookies are my latest baking creation and are downright delightful! Super easy to make with minimal ingredients, I love the natural sweetness the sweet potato gives these cookies and how perfectly chewy they are. They freeze like a dream and my family (who take their recipe review duties quite to heart) gave these cookies all the thumbs up.
And I have no doubt that Santa would be a-okay with finding a plate of these sweet potato cookies waiting for him on Christmas Eve.
Why these easy cookies are so good!
- Quick to make! It took me about 10 minutes to throw these together and into the oven.
- Simple ingredients. Sometimes healthier cookies require fancy ingredients that are just not easy for everyone to find! These sweet potato cookies are made from stuff you can find at about any grocery store.
- Adaptable. Make these gluten free, dairy-free or egg-free! Check out the suggested adaptations section below for ideas!
- Chewy. I personally love a chewy cookie and these fit the bill every time!
How should I cook my sweet potato for this recipe?
There are oodles of ways to cook sweet potatoes for these sweet potato cookies. Here are a few:
- Simply cook a clean large sweet potato in your in your oven at 425℉ for about an hour or until fork tender. Once cool, scoop soft flesh out and mash and measure out a cup for this recipe. Since homemade sweet potatoes tend to be a bit drier than canned, you might need to add a little extra of milk to the cookie batter.
- Peel and cut the sweet potato into ¼-inch dice. Measure a heaping ½ cup diced sweet potato and steam it until very tender. Cool to room temperature and reserve cooking liquid. Add chunks to blender and blend, adding a little bit of cooking liquid at a time to help it blend up smooth without being too watery.
- Cook them in your slow cooker or in your Instant Pot.
Can I used canned sweet potato puree instead of homemade in this recipe?
I find canned sweet potato puree in many grocery stores. It can usually be found with canned vegetables or in the baking aisle. I like to use it for ease and to save time.
- Sub pumpkin puree or butternut squash puree for the sweet potato.
- Make them egg-free by replacing the egg in this recipe with one “flax egg.”
- Use plant based milk to make these cookies dairy-free. I used almond milk in these and it worked out beautifully, but you can sub with whatever plant based milk works best for for you.
- Make them gluten free by using certified gluten free oats.
Other sweet potato recipes that are delish!
I personally think the more sweet potato in my life, the better! I love the flavor AND the nutrients it adds to a dish (fiber, potassium, copper, vitamin C, beta-carotene, manganese to name a few).
If sweet potatoes are something you want to veggie-load your life and food with, try on these recipes for size…
- Apple Sweet Potato Muffins
- Healthy Sweet Potato Pancakes
- Sweet Potato Peanut Butter Muffins
- Sweet Potato Tots
- Chocolate Sweet Potato Cookies
- Sweet Potato & Salmon Poppers
Love these cookies and hungry for more?
Easy Sweet Potato Cookies
- Preheat oven 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
- In your blender, combine oats, baking powder, cinnamon, nutmeg and salt. Pulse until oats have fine texture similar to flour. Pour contents of the blender into a medium bowl.
- To the medium bowl, add egg, mashed sweet potato, maple syrup, and milk. Mix together until a workable batter forms.
- Using a small cookie scoop or heaping tablespoon, portion the batter out into the prepared cookie sheet. Dampen your hands with a little water to help prevent sticking and roll the batter into balls and then roll the balls in coconut/white sugar if desired.
- Slightly flatten the balls with the palm of your hand or the bottom of a measuring cup.
- Bake for 10 minutes and let cool on baking sheet for 5 minutes before transferring to a cooling rack. Enjoy, letting leftover cool completely before storing in an air-tight container for up to 5 days.