Soft Baked Sweet Potato Cookies To Share With The Kids

Sweet Potato Cookies

These Sweet Potato Cookies may rely on a handful of nutritious staples, but they are so darn delicious! They’re also a nice way to serve up a dose of veggies (or to use up leftover crock pot sweet potato should you happen to have any) and whole grains. They are naturally sweet and a great dessert or snack to share. When freshly baked, the texture of these cookies for kids is a perfect mix of crisp around the edges and soft in the middle. This makes them a great texture for toddlers. (They soften a little during storage but still taste super yummy.) We love them as part of a holiday cookie spread or as a dessert for kids to share any day of the week. (You may also like Oatmeal Bars, Date Bars, Healthy Banana Cookies, and Sprinkle Cookies.)

Ingredients You Need

To make this sweet potato cookies recipe you’ll need to have the following ingredients on hand and ready to go.

Quick oats: Or regular rolled oats ground briefly in a blender or food processor. Shredded unsweetened coconut: This adds yummy flavor, but you can use additional oats if you prefer. Ground flaxseed: This helps ensure the batter holds together well. If you don’t happen to have it, use additional oats instead. Cinnamon and vanilla extract for flavor. Baking powder to help them rise. Eggs Cooked, mashed sweet potato: You can use a quick sweet potato puree, Crock-Pot Sweet Potatoes, or mash sweet potato baby food puree. Coconut oil: This works well to add moisture to the batter, but melted butter works, too.

To make this recipe nut-free, use additional oats instead of the coconut and butter for the coconut oil.

Step-by-Step Instructions

To make this sweet potato cookies recipe, here’s what you’ll need to do. Scroll down to the bottom of the post for the full recipe. Once cooled, you can top with an optional Greek Yogurt Icing. The icing is made by stirring together plain Greek yogurt, honey or maple syrup, and vanilla extract.

How to Pipe on Frosting Using a Zip Top Bag

You can spread the icing on the sweet potato cookies with a knife or place into a zip-top plastic bag and cut off one bottom corner. Then squeeze on as if you were using a pastry bag! It’s super easy and a fun way for the kids to help, too.

Gluten-Free Sweet Potato Cookies

To make these sweet potato cookies gluten-free, simply use certified gluten-free rolled oats. There’s no other gluten in the recipe, so it’s an easy substitution.

Dairy-Free Sweet Potato Cookies

To make these cookies dairy-free, simply skip the optional icing or use a nondairy Greek yogurt in place of the regular kind. (The cookies are naturally dairy-free.) These cookies actually make delicious little breakfast cookies that you can make ahead and pull out on a busy weekday. They’re so low in sugar and have a nice mix of ingredients that you don’t have to waste a second feeling guilty about serving them up anytime of the day! TIP: They pair really well with coffee should you need some breakfast for yourself.

How to Store

You can store these cookies, once cooled, for 3 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer stored in a zip-top freezer bag.

Best Tips for Success

You can use rolled oats instead of quick oats if you grind them briefly in the blender or food processor. Gluten-free: Use certified gluten-free rolled oats. Dairy-free: Skip the icing or use a favorite nondairy yogurt option. Nut-free: Use melted butter instead of the coconut oil and additional oats in place of the coconut. Egg-free: Omit the egg. Add ¼ cup milk and ¼ teaspoon baking soda. If the batter seems too sticky to work with when you go to place the rounds onto the baking sheet, place the batter into the fridge for 10 minutes to firm up a little. Add a little sugar to the batter to make them sweeter if desired. Top with optional icing.

I’d love to hear your feedback on this recipe, so please comment below to share!