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Home » Recipes » Desserts » Easy Sweet Potato Cookies

Easy Sweet Potato Cookies

By Taesha Butler December 16, 2020 (Updated November 30, 2022) 8 Comments

Servings20 cookies
Prep Time10 mins
Cook Time10 mins
Jump to Recipe
5 from 4 votes

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!

A pile of sweet potato cookies on a cooling rack with a white napkin under it.

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.

Oatmeal Sweet Potato Cookies
A 4 step process shot of how to make sweet potato cookies.

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.
A hand rolling a sweet potato cookie in a bowl of coconut sugar before being baked. The bowl is on a baking sheet with other cookie balls

Can I used canned sweet potato puree instead of homemade in this recipe?

Absolutely.

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.

Suggested Adaptations

  • 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.
Sweet potato cookies on a white cloth with crumbles all around. One cookie has a bite taken out of it.

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?

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A hand holding a sweet potato cookie with a bit taken out of it. There are more cookies in the blurred background.
Print Recipe
5 from 4 votes

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!
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: easy cookies, gluten free cookies, healthy cookies, oatmeal cookies, veggie-loaded cookies
Servings: 20 cookies
Calories: 52kcal
Author: Taesha Butler

Equipment

  • Blender

Ingredients 

  • 2 cups rolled oats
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoons nutmeg
  • pinch of salt
  • 1/3 cup maple syrup
  • 1 egg can sub flax egg to make egg-free
  • 1/3 cup cooked and mashed sweet potato
  • 2 tablespoons milk of choice
  • coconut or white sugar to roll cookies in optional

Instructions 

  • 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.

Notes

Nutritional information calculated without rolling sugar. 
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

Nutrition

Serving: 1cookie | Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 6mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Desserts, Gluten-Free, Meal Prep, Vegetarian Tagged With: sweet potato

Previous Post: « Sweet Potato Peanut Butter Balls
Next Post: Mushroom Lentil Meatballs (vegetarian) »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Cheryl A Geyerman

    December 16, 2020 at 6:36 pm

    Can I use oat flour and skip the processing of the rolled oats?

    Reply
    • Taesha

      December 16, 2020 at 6:38 pm

      Absolutely!

      Reply
      • Cheryl A Geyerman

        December 16, 2020 at 6:47 pm

        That is great, makes it even easier. Thank you! I enjoy your recipes.

        Reply
  2. Rose

    December 16, 2020 at 10:00 pm

    5 stars
    Yum! Super easy and they taste great!

    Reply
  3. Andrea

    December 21, 2020 at 9:18 am

    So tasty! So easy!

    Reply
    • Taesha

      December 21, 2020 at 4:16 pm

      I am so glad you enjoyed them!

      Reply
  4. Sophia

    November 17, 2022 at 6:49 pm

    Can i use all purpose flour instead of the oats? if so, how would I sub it out?

    Reply
    • Taesha Butler

      November 18, 2022 at 1:06 pm

      I haven’t tested it with APF and am not sure it would be a successful swap. Oat flour is a much thirstier flour than APF and absorbs more liquid. You could probably swap it with whole wheat flour though.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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