Who doesn’t love a good cookie? I’m a big cookie fan, however I’m always looking to lighten them up–cookies made from classic recipes are some of the most calorie and sugar-intensive things you can ingest. Recently, as I was lying in bed trying to fall asleep, it hit me that sweet potatoes would make a… View Article

Sweet Potato Cookies

Calories: 50

Who doesn’t love a good cookie? I’m a big cookie fan, however I’m always looking to lighten them up–cookies made from classic recipes are some of the most calorie and sugar-intensive things you can ingest.

Recently, as I was lying in bed trying to fall asleep, it hit me that sweet potatoes would make a great cookie base. They’re super sweet already, so that eliminates the need for much of the added sugar; they have some body, which elimates the need for some of the flour; and they have moisture, which elimanates the need for so much butter. The next day I threw together this recipe which uses honey instead of sugar, oats instead of flour, and peanut butter in place of butter. I based them off of oatmeal raisin cookies, and I think they were a very succesful healthy version–even my husband liked them.

One thing to note–these cookies don’t quite crisp up as easily as traditional cookies, so in the recipe I call for baking them, then flipping and pressing them. Pressing them helps to crisp them up as much as possible via contact with the hot baking sheet.

Enjoy!

Sweet Potato Cookies

Servings: 24 · Serving Size: 1 cookie · Calories: 50
Fat: 1 g · Cholesterol: 9 mg · Sodium: 58 mg · Carbs: 9 g · Fiber: 1 g · Sugar: 5 g · Protein: 1 g

  • 1-1/2 cups cooked and mashed sweet potato (from 1-1/2 whole)
  • 3/4 cup quick oats
  • 2 Tbsp peanut butter
  • 1 egg
  • 3 Tbsp honey
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup raisins

Directions

Poke holes in sweet potatoes and cook in microwave on the potatoes setting. Alternatively, you can cook your sweet potatoes in the oven. Allow sweet potatoes to cool enough to handle, then remove skin and mash. Measure out 1-1/2 cups of mashed sweet potato and add it to a mixing bowl or food processor.

Preheat oven to 350 degrees.

To the mixing bowl/food processor, add quick oats, peanut butter, egg, honey, vanilla, cinnamon, nutmeg, baking poweder, baking soda, and salt. Mix on a medium setting, or with a spoon, until everything is fully combined. Fold in raisins.

Using a teaspoon, drop cookies onto a parchment-lined baking sheet. Try to flatten them down as much as possible to help them bake into a flat cookie shape (they don’t flatten out too much on their own). Bake for 10 minutes, then remove from oven. Flip and flatten cookies on the baking sheet (see pictures below for what they should look like). Bake for another 10 minutes. Remove from oven and cool on cooling rack.

Makes 2 dozen cookies.

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17 Comments and Pingbacks for Sweet Potato Cookies.

    • Thanks, Amanda! I’d love to hear what you think of them.

      Joules on March 12, 2016   /   Reply
  1. You know sometimes people claim to have healthier cookies, but a quick read of the igredients prove them wrong! It’s as if they say healthy, everyone should believe it! Thanks for posting these REALLY healthy looking cookies!

    Thanks for bringing this by to Throwback Thursday!!

    Mollie

    Frugal Hausfrau on March 21, 2016   /   Reply
    • Thanks, Frugal Hausfrau! I totally know what you mean–I’m committed to posting truly healthy recipes. Glad you like them!

      Joules on March 23, 2016   /   Reply
  2. I cut the recipe in half since it’s just me and my boyfriend in the house. I also substituted dried cranberries for raisins since that’s all I had on hand. Holy yum! Definitely making these again! Thanks for sharing (:

    Nicole on April 22, 2016   /   Reply
  3. The recipe sounds tasty. But since I’m allergic to peanuts, what can I substitute for it? Would love to.make your recipe for snacks!

    Tonya Dessasau on October 30, 2016   /   Reply
    • Hi, Tonya! I would recommend substituting another nut butter, like almond butter, for the peanut butter. If you’re allergic to all nuts, then try Greek yogurt. I’d love to hear how they turn out!

      Joules on October 31, 2016   /   Reply
  4. Interesting that people post a comment on how goof the RECIPE looks. I actually made them and they are yummy! Since I was putting in the effort, I made the entire recipe and now they will be around for a few days, I wonder how you suggest storing them. Also, have you tried freezing them?I love having things in the freezer that I can just pull out as I am out the door.

    Thanks for a delicious recipe.

    Patsy on November 30, 2016   /   Reply
    • Thanks, Patsy! I actually stored mine in an open freezer ziploc bag–they tend to get moist, so I find that leaving them open to the air a bit helps them stay crisp. I haven’t tried freezing them, but I’d love to hear how it goes if you give it a shot.

      Joules on November 30, 2016   /   Reply
  5. Do you have any recommendation for subsituting the egg?

    ashley on April 13, 2017   /   Reply
    • Hi, Ashley! I’m afraid any recommendation I came up with would probably be just as good as anything a quick Google search might suggest. As an amateur baker I don’t have a better answer than what the Internet at large holds. Let me know if you try a substitute and how it works!

      Joules on April 13, 2017   /   Reply
  6. Do you mean teaspoon for the size of the cookies? when i use a teaspoon the cookies are smaller then what you have in the photos. Great for my 10 month old, but a bit small for me! Thanks :)

    Brenda on May 20, 2017   /   Reply