Sweet Potato Cookies

Melissa King Healthy Cookies, Recipes

As you all know, I am a lover of sweet potatoes.  These Sweet Potato Cookies are my latest creation.  After making my sweet potato pizza crust, I had a little bit of pureed sweet potatoes left over.  So naturally I had to make these sweet potato cookies.  I also added chocolate chips to mine which is totally optional but highly recommended.

sweet potato cookies

My kids went nuts over these!  In fact, they were trying to eat them as I was talking the pictures.  Here is my baby girl Olive.

Olive 1

And my older daughter Meadow.  Please excuse the bed head lol.

Meadow 1

These Sweet Potato Cookies are vegan, gluten free and paleo.  If you have never done any grain free baking, let me tell you that the texture is very different than cookies made with grains.  Very good though.  These have an almost fudgy texture to them.  The texture reminds me of my flourless chocolate pumpkin cookies.

 Sweet Potato Cookies

Sweet Potato Cookies

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Prep Time 10 min Cook Time 15 min Serves 18-20 cookies     adjust servings

Make these delicious cookies in under 30 minutes!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor , combine all the ingredients until smooth.
  3. The dough will be pretty sticky.
  4. Add the chocolate chips and pulse a few times to get them mixed in well.
  5. Using a cookie scoop , drop cookies onto a lined baking sheet .
  6. Bake for 15-17 minutes.
  7. Let the cookies cool before transferring them to a container. These should last a couple weeks in the fridge. You may also be able to freeze them. Enjoy!

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105 thoughts to “Sweet Potato Cookies”

  1. Yum! I'm going to make these for my daughter for morning tea, but as her school is nut-free and chocolate-free, so I'll try this recipe with Oat flour, and maybe crumbled bacon instead of chocolate. YES!
    Reply
  2. Super yummy recipe...I've done some adaptations as well which include sometimes using rolled oats in place of the almond flour, and sometimes even adding in a bit of mashed avocado if I have a really ripe one!
    Reply
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  5. They smell and taste amazing, but they came out too soft. I followed everything as is, but I may have put a little too much sweet potato..could that be why they're too soft?
    Reply
    1. These cookies are on the softer side. Most grain free baked goods are like that. You may be able to cook them a little longer to get them a little more crispy?
      Reply
    2. Nope, I put in exactly 2 cups of sweet potato and mine came out like lumps of pudding. No way a child could be picking those up. Cooked them longer. Still gooey. Added more almond flour. Still gooey. Nice tasting pudding but not cookies. I may mix them up (even after cooking) with some oats and see how that holds it together.
      Reply
  11. I'm so dissappointed these didn't turn out. I read through the recipe, and comments. I was fully prepared for a fudgey texture, and baked them a bit longer than called for in the directions. They are so soft we can't even pick them up. It's a shame, because the batter is delicious. I'm going to call it pudding, and top it with coconut whipped cream.
    Reply
  13. The mixture taste great but it wasn't in the instructions to cook the potatoes first so I use raw potatoes :( I found out by reading some of the other comments. Hopefully cooking them a little longer will make them firm enough to pick up. Keeping my fingers crossed.
    Reply
    1. Oh no! Pureed sweet potato is usually cooked. I guess I will edit the instructions so this doesn't happen to someone else.
      Reply
  14. I just had my first attempt at making these and I've found they're really soft. The consistency was really really soft. Now after 17 minutes in the over they don't come off the sheet in one piece and they're really soft to the touch. Have you ever had a batch turn out like this? Any idea what I could've done wrong? The ingredients and measurements were all triple checked
    Reply
    1. I am so sorry they came out too soft for you. I have had a few people mention that as well. My only guess is the consistency may vary depending on the size of the sweet potato used. I hope you were able to still eat them. :(
      Reply
      1. Maybe the sweet potatoes should be baked. I make a sweet potato veggie burger and have to bake the potatoes to get consistency right. The pureed potato could be set in the oven on low for an hour or so to dry it out too.
        Reply
  15. Ditto in the comments. The sweet potatoes were cooked, measured and pureed. Apparently they were still too warm, even with the addition of the other ingredients. The chocolate chips melted....so I just added more! The consistency was definitely that of pudding, so I added a beaten egg. I baked then for nearly 30 minutes but they were still very soft. They were tasty, but soft. I like a chewy cookie, not a pudding cookie. Should I add another egg? some flour? baking soda? Any ideas?
    Reply
    1. They are definitely softer in texture. Grain free baked goods are not going to be the same texture as those made with grains. IF you want a chewier cookie, and you have no issue with grains, you can use a grain based flour next time. Sorry they were not what you were expecting. :(
      Reply
  17. I just made these cookies and wanted to comment on how I got them to 'work'. So here's what I did to ensure they made it! First off, I used homemade almond flour so it's not the true consistency of store bought almond flour. Don't know if that played into it one way or another. If anything, it may have hindered things a bit. Anyway. I made sure that the cookies were small. The smaller the cookies, the better they hold up and cook firmer. (Kinda like the recipe for the black bean chocolate cookies on this site. If you haven't tried them...do it. They're yum!!) I used half of an ice cream scoop (I really need to get a cookie scoop!) and that seemed a good size. Also, I did bake them for about 20+ minutes. With the low baking temp and watching them carefully, they didn't burn at all. Just firmed up very well. Lastly, once they had cooled (and I sampled a few- YUM!), I transferred them to a container for the fridge using parchment paper to separate the layers of cookies. After an hour or so, this helped the cookies firm up even more. So delish! Hope this helps! Melissa, love your recipes and this one hits the spot!
    Reply
    1. Thanks Jen! I totally agree that the smaller cookies, the better. I used a small cookie scoop to form mine and then flattened each one a bit with my palm. So glad you liked them!
      Reply
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