These healthy sweet potato cookies are packed full of nutrition. They are gluten-free and egg-free, making them a good choice for someone with those allergies as well.
I’ve wanted to make a cookie recipe using sweet potato, as I love my Sweet Potato Brownies. I’m thrilled with how these turned out, so I knew I needed to share them.
Initially, I made these with applesauce, but the sweet potato added a little something extra in terms of both taste and texture.
Also, because these are gluten-free and egg-free, the starch from the sweet potato helps bind the cookie.
Another trick is to use millet flour. Millet is one of my favorite gluten-free grains that doesn’t get nearly enough love! It has been touted to be the ‘least allergenic’ of all the grains, which is what first drew me to it.
I love it for its sandy texture because I’m tricked into believing my lower sugar treats have more sugar than they do! The consistency of the millet is a good facsimile for the missing sugar granules, and it also has a fantastic taste.
Ingredients and substitutions
- Oat flour
- Millet flour – You can use more oat flour or spelt flour.
- Quick oats
- Cinnamon
- Baking powder
- Baking soda
- Sea salt
- Coconut oil – Grapeseed oil also works.
- Honey – Maple syrup can substitute.
- Sweet potato puree – I peel and cube a sweet potato, then steam it until very soft.
- Milk of your choice
- Vanilla extract
- Chocolate chips
Recipe Steps
Mix the dry ingredients together in a large bowl.
Stir in the remaining wet ingredients. Only use enough milk to make it sticky, like normal cookie dough. It shouldn’t be crumbly or dry.
Add in the chocolate, reserving some for the tops, if you like. Dollop the dough onto a parchment paper-lined baking sheet. No need to spread the dough or flatten the unbaked cookies.
These are chubby little guys!
Bake for 9-10 minutes or until lightly golden.
Allow the baked cookies to cool for 5-10 minutes to firm up and hold together.
Recipe notes
To store these cookies, put them in an airtight container in the refrigerator for 5-7 days. For best taste, bring them to room temperature before eating.
If you’re searching for a pumpkin cookie instead, try my Soft Pumpkin Chocolate Chip Cookies (made with buckwheat flour!).
Sweet Potato Cookies
Ingredients
DRY INGREDIENTS:
- ¼ cup oat flour
- ¼ cup millet flour
- ¾ cup quick oats
- 1 teaspoon cinnamon
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
WET INGREDIENTS:
- 2 Tablespoons melted coconut oil
- 2 Tablespoons honey
- 3 Tablespoons sweet potato puree cooked and mashed
- 1 teaspoon vanilla extract
- 4-5 Tablespoons milk of your choice
- ¼ cup chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the dry ingredients (flours, cinnamon, baking powder, baking soda, salt).
- Stir in the oil, honey, sweet potato, and vanilla extract.
- Stir in four tablespoons of your choice of milk along with the chocolate (save some for the tops, if you like). The dough should be coming together at this point, but if not, add in a bit more milk.
- Line a baking sheet with parchment paper.
- Divide the dough into 10 equal-sized portions. I use a mini cookie scoop and don't flatten the cookies. I feel it adds a cute element to their appearance!
- Bake for 9-10 minutes or until lightly golden.
- Cool completely in order to keep their shape.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Baked these cookies were a hit . I happen to have all the ingredients I had regular rolled oats instead of quick oats but still tasted fine and filling ! I will be making these on a regular basis .
I’m so happy you liked them, thank you for your review!