If you’re hunting for a cookie recipe that’s both delicious and good for you, this sweet potato cookies recipe is your new best friend!
These sweet potato cookies are naturally sweet, perfectly chewy, and loaded with wholesome ingredients.
Made with sweet potato puree, ground almonds, and a handful of dark chocolate chips, they’re a treat that healthy eating home cooks can feel great about.
I’ve even got a YouTube video embedded below to guide you through the process—because baking’s more fun when you’ve got a buddy showing you the ropes!
Let’s explore why these sweet potato cookies rock, how to whip them up, and some tips to make them your own. Grab your baking sheet, preheat oven, and let’s get rolling!
Your portioned out sweet potato cookie batter should look like this before pressing down.
This is what they’ll look like after pressing down. They don’t expand a whole lot when cooking, so they can be quite close together before going in.
Once they’ve come out of the oven, let them cool for a while, but do yourself a favour and eat at least one whilst they’re still warm.
Why Sweet Potatoes Are Cookie Superstars
Sweet potatoes aren’t just for savory dishes—they’re a baking game-changer! Using mashed sweet potato in this cookie recipe adds natural sweetness, a dose of vitamin A, and a touch of vitamin C. The USDA says sweet potatoes are packed with potassium and carbohydrates for steady energy—no sugar crash here! Plus, they bring fiber to keep you satisfied, unlike typical brownies or chocolate chip cookies.
These cookies ditch the heavy saturated fat and trans fat you’d find in less healthy treats. With coconut butter and ground almonds instead of unsalted butter, you’re cutting cholesterol and kcal while keeping the flavor on point. It’s a win-win for your taste buds and your body!
What You’ll Need for This Sweet Potato Cookies Recipe
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Sweet Potato Cookies
- Total Time: 33 minutes
- Yield: 10 1x
Ingredients
- 250 g sweet potato (about 1 medium, peeled and cubed)
- 100 g ground almonds
- 50 g almond flour (or all-purpose flour if you prefer)
- 3 medjool dates, pitted (nature’s candy!)
- 1 large egg
- 80 g coconut butter (melted or soft at room temperature)
- Pinch of salt
- 1 tsp baking powder
- 100 g dark chocolate chips (because chocolate makes everything better)
Instructions
Time to get baking! This sweet potato cookies recipe is super easy—follow along, and peek at the YouTube video for extra help.
- Prep the Sweet Potato Peel your 250 g sweet potato and chop it into small cubes. Toss it into a food processor to break it down. You’re aiming for a smooth sweet potato puree—no canned sweet potatoes needed here, fresh is best!
- Preheat Oven Preheat oven to 175°C (350°F). Cover your baking sheet with parchment paper—this keeps your baked cookies from sticking and saves you cleanup time.
- Blend Wet Ingredients Add the medjool dates, large egg, coconut butter, pinch of salt, and 1 teaspoon baking powder to the food processor with the sweet potato. Blend until it’s a smooth, sticky dough. These wet ingredients give your cookie dough its rich, moist base—no white sugar or brown sugar required!
- Add Dry Ingredients Toss in the 100 g ground almonds and 50 g almond flour. Pulse until everything’s mixed into a thick flour mixture. This combo makes the cookies naturally gluten-free and adds a nutty flavour.
- Mix in Chocolate Chips Transfer the dough to a large bowl or mixing bowl. Fold in 100 g dark chocolate chips by hand—don’t blend them in the processor, or they’ll break apart. Your cookie dough is now ready to scoop!
- Scoop and Shape Use a cookie scoop (or a spoon/small cup) to portion out dough balls onto your lined baking sheet. Space them about 2 inches apart. Lightly press each one down with your fingers to your desired thickness—thinner for crispier, thicker for cakey.
- Bake Bake at 175°C (350°F) for 30-35 minutes mins, depending on how firm you like them. They’ll be golden around the edges when done. Let the baked cookies cool on the cookie sheet for 5 minutes, then move to a wire rack.
Notes
What You’ll Need for This Sweet Potato Cookies Recipe
- Food processor (for the dough)
- Large bowl or mixing bowl
- Cookie scoop (or spoon/small cup measure)
- Baking sheet lined with parchment paper (a lined baking sheet works too)
- Wire rack for cooling
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Cuisine: paleo, vegetarian, whole30
Nutrition
- Calories: 236
- Sugar: 10
- Sodium: 34
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 21
- Fiber: 5
- Protein: 6
- Cholesterol: 16
Tips for Perfect Sweet Potato Cookies
- Room Temperature Matters: Let your coconut butter and large egg sit out to reach room temperature. It blends better for that chewy texture.
- Gluten-Free Bonus: This recipe’s already gluten-free thanks to ground almonds and almond flour. No all-purpose flour needed!
- Sweetness Swap: Out of medjool dates? Try coconut sugar or a teaspoon vanilla for extra flavor.
- Mixing Bowl Hack: If your food processor is small, mix the dry ingredients and wet ingredients separately in a medium bowl, then combine.
- Nutrient Boost: Sweet potatoes pack vitamin A and potassium—check out Healthline for more on why they’re awesome!
Why These Cookies Are a Healthy Hit
Unlike classic chocolate chip cookies, this sweet potato cookies recipe keeps things light and nutritious. The sweet potato puree and medjool dates replace brown sugar, cutting down on polyunsaturated fat and kcal. Ground almonds and almond flour add healthy fats and fiber, while dark chocolate chips bring antioxidants instead of just sugar. Compared to rolled oats cookies or butternut squash treats, these have a unique vibe that’s both chewy and satisfying.
They’re low in cholesterol and high in calcium—perfect for a guilt-free snack. You won’t find any baking soda or teaspoon ground spices overloading this recipe—just a pinch of salt and baking powder to keep it simple.
Storing Your Sweet Potato Cookies
Got extras? Store your sweet potato cookies in an airtight container at room temperature for 3-4 days or in the fridge for a week. Want to save some for later? Freeze the dough balls on a baking sheet, then pop them into a bag. Bake from frozen—just add a few minutes mins to the cook time.
FAQs About Sweet Potato Cookies
Can I skip the food processor?
Sure! Mash the mashed sweet potato by hand and mix everything in a mixing bowl—it’ll just take a bit more elbow grease.
How do I make them less cakey?
Press them thinner before baking or cut the baking powder to ½ tsp for a denser bite.
No cookie scoop?
No problem! Use a spoon or small cup to portion them out evenly on your cookie sheet.
Final Thoughts
This sweet potato cookies recipe is all about easy, healthy, and downright tasty baking. With a prep time of 15 minutes and a total time of 45, you’ll have warm, chewy cookies ready to devour in no time. The mix of sweet potato puree, medjool dates, and dark chocolate chips makes every bite a little piece of joy—ideal for healthy eating home cooks like you!
So, fire up your preheated oven, grab your parchment paper and large bowl, and give these sweet potato cookies a whirl. Watch the video, bake a batch, and let me know how they turn out—I’m betting they’ll be your new fave! Happy baking!
Hi Russell,
Is almond flour pulp leftover from almond milk, dehydrated and pulverized into flour?
That’s it, yes. You can also just use the pulp without dehydrating and grinding.