• Skip to main content
  • Skip to primary sidebar

Get My Top Food Prep Tips. Subscribe Today

the-lean-green-bean-logo
  • Home
  • Recipes
  • Kids
  • Resources
    • Ebooks
    • Food Prep
    • Videos
    • Snack Round-Ups
  • About
    • Become An RD
    • Work With Me
  • Search
the-lean-green-bean-logo
Menu
  • Home
  • Recipes
  • Kids
  • Resources
    • Ebooks
    • Food Prep
    • Videos
    • Snack Round-Ups
  • About
    • Become An RD
    • Work With Me
  • Search

Healthy Sweet Potato Cookies

March 18, 2022 by Lindsay 129 Comments

These Sweet Potato Protein Cookies don’t require protein powder! They’re gluten-free, made with real food ingredients and packed with protein and fiber. Enjoy them for breakfast or an afternoon snack!

Healthy Sweet Potato Cookies

*Originally posted 3/2016. Updated 3/2020 & 11/2021*

Hi friends!

These Healthy Sweet Potato Cookies have now been a go-to of mine since 2016. I love them for a quick snack and they came in super happy during the newborn phase when I often needed to eat quickly and with one hand.

They’re very forgiving and you can easily change up the mix-ins to make them more kid-friendly or to suit your tastebuds or make them more kid-friendly.

Looking for more recipes using sweet potato? Here are 20+ Baked Sweet Potato Recipes.

 

Sweet Potato Breakfast Cookie

Back when I first developed this recipe, I used my recipe for Sweet Potato Banana Bites (4 ingredient mini muffins) as a starting point and made some adjustments to make them more like sweet potato oatmeal cookies!

These would make a great sweet potato breakfast cookie. They’re low in added sugar and high in protein and fiber- a great way to start your day. They’d also be great for a snack and if you throw in some chocolate chips, they could even pass as dessert to curb a sweet tooth.

Healthy Sweet Potato Cookies

Recipe for Healthy Sweet Potato Cookies

Sweet Potato Protein

If you’re looking for a protein cookie recipe, this one is great! Added bonus? You don’t need any protein powder to make these healthy protein cookies. If you’re looking for something similar that uses protein powder, check out my recipe for Sweet Potato Protein Bars!

I rarely check the nutritional info for my recipes, but these had me curious so I put the recipe into MyFitnessPal. If you make a dozen cookies, each one has 6 grams of protein, 4 grams of fiber and 5 grams of sugar. If you make them a little bigger and make 8 cookies, each one has 9 grams of protein, 6 grams of fiber and 7 grams of sugar. That’s pretty good in my book!

Sweet Potato Oat Cookies

Because it calls for oat flour, the original recipe is gluten-free (use certified gluten-free oats if needed). However, I’ve made this recipe many times with white whole wheat flour in place of oat flour and it works perfectly. 

Sweet Potato Cookies Mix-ins

My favorite mix-ins are pepitas (pumpkin seeds), chia seeds and dried cranberries. You could use raisins or swap chocolate chips for dried fruit. To make them free of added sugar, you could try swapping mashed banana or baby food prunes (pureed) to add some sweetness naturally. I use peanut butter but you can make them nut-free with sunflower seed butter. Just know that they will likely turn green when baked due to a reaction with the baking soda. Perfectly safe to eat!

Here’s how you make them:

Recipe for Sweet Potato Cookies

Print

Healthy Sweet Potato Cookies

Sweet Potato Protein Cookies
Print Recipe

★★★★★

4.7 from 11 reviews

No protein powder required for these Healthy Sweet Potato Cookies! They’re gluten-free, made with real food ingredients and packed with protein and fiber. Enjoy them for breakfast or an afternoon snack!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8-12 cookies 1x

Ingredients

Scale
  • 3/4 cup cooked, mashed sweet potato
  • 1/2 cup nut butter (i use peanut butter but almond butter or sunflower seed butter would be great)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2–3 Tbsp maple syrup (depending on desired level of sweetness)
  • 2 Tbsp chia seeds
  • 1/2 cup pepitas (shelled pumpkin seeds)
  • 1/4 cup Craisins or raisins
  • 1/4 cup oat flour (white whole wheat flour also works)
  • 1 tsp baking soda

Instructions

  1. Combine sweet potato, peanut butter and eggs in a large bowl and mix well.
  2. Add vanilla, cinnamon, maple syrup, chia seeds, pumpkin seeds and Craisins and stir to combine.
  3. Add oat flour and baking soda and stir.
  4. Scoop onto cookie sheet lined with parchment paper (8-12 cookies).
  5. Bake at 375 degrees for 10-12 minutes.

Did you make this recipe?

Tag @theleangreenbean on Instagram

These are fluffy and delicious.  I used white chia seeds, in case you noticed they’re not black in the photos and I used 3 Tbsp maple syrup in the first batch and 2 Tbsp in the second batch. Both tasted great to me but if you like things a little sweeter, I’d start with 3.

Sweet Potato Protein Cookies

Sweet Potato Breakfast Cookies

Eating these for breakfast works out well for me because I can eat them quickly while I’m trying to feed 3 kids. Plus, I can make a batch on Sunday and eat them all week! Food prep for the win.

These Healthy Sweet Potato Cookies are perfect for breakast or snack! They're gluten-free, made with real food ingredients and packed with protein and fiber. Enjoy them for breakfast or an afternoon snack!

 

Enjoy!
–Lindsay–

 

Top Food Prep Tips
WANT TO FOOD PREP LIKE A PRO?

Get my top 3 tips!
Plus quick, healthy recipe ideas right to your inbox every week!

Enter your email here ...

Filed Under: Baking, Breakfast, Food Prep, Healthy Muffins & Bars, Snack Tagged With: Chia Seed, Maple Syrup, Oat Flour, Peanut Butter, Pepitas, Sweet Potato, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Angela @ Happy Fit Mama says

    March 2, 2016 at 5:45 AM

    I love the simplicity of these cookies! These would make a great snack to pack for my kids at school or me at work. Pinning to make asap!

    Reply
  2. Linz @ Itz Linz says

    March 2, 2016 at 7:00 AM

    Yum! So creative as always!

    Reply
  3. Liz @ I Heart Vegetables says

    March 2, 2016 at 8:36 AM

    These look amazing! I’ve been trying to make more healthy snacks that I can take to work with me. These are perfect!

    Reply
  4. Chelsey says

    March 2, 2016 at 9:16 AM

    This recipe is SO up my alley! Cannot wait to make these next week as part of food prep! YUM!

    Reply
  5. Hannah @CleanEatingVeggieGirl says

    March 2, 2016 at 9:18 AM

    Anything baked with sweet potatoes is amazing! Pinning 🙂

    Reply
  6. Sam @ PancakeWarriors says

    March 2, 2016 at 9:31 AM

    Cookies for breakfast, yup sign me up 🙂 I love using sweet potatoes in baking, they are seriously addicting!

    Reply
  7. Jen @ Pretty Little Grub says

    March 2, 2016 at 10:01 AM

    These look so yummy! I’ve never made sweet potato cookies but looks like I need to change that.

    Reply
  8. Fiona MacDonald says

    March 2, 2016 at 10:19 AM

    Love these, can’t wait to make them!!! For the oat flour, do I just blend it until it’s flour consistency? Could I use a different type of flour?? Thanks!

    Reply
    • Sien says

      October 1, 2020 at 10:14 AM

      This recipe is awesome! I’m gluten-free and dairy-free, so I can’t have regular cookies. 🙁 But these are a really good substitute, and super yummy! Just wondering, roughly how many calories do you think are in these?

      ★★★★★

      Reply
  9. Claudia says

    March 2, 2016 at 11:01 AM

    These look delicious.
    Please advise what is the serving size
    Thanks

    Reply
    • Lindsay says

      March 2, 2016 at 11:03 AM

      depends if you’re having them for a meal or snack. if you make 12, one would be good for snack. if you make 8, one would be good for breakfast, maybe with a glass of milk

      Reply
  10. Erin @ Erin's Inside Job says

    March 2, 2016 at 12:29 PM

    Oh man I’ve been eating eggs every day for years. I CAN’T STOP. These also look magical and I would prob take some with me when I’m running around all day!

    Reply
  11. Christina says

    March 2, 2016 at 1:59 PM

    I’m so excited because I literally have all of these ingredients! And while I do use protein powder, a voice in my head always tells me I need to look for more natural sources of protein haha. These look and sound incredible!

    Reply
  12. Jessica @ Nutritioulicious says

    March 2, 2016 at 8:00 PM

    I love that these don’t have protein powder in them! I don’t care for chia seeds – are they necessary for any of the binding/holding together of the cookies, or can i eliminate safely?

    Reply
    • Lindsay says

      March 2, 2016 at 8:34 PM

      they should be fine without them!

      Reply
  13. Marianna says

    March 2, 2016 at 8:19 PM

    Just pulled batch 2 out of the oven and they are SO good!!! I might have eaten two for my dinner!! 🙂 Oops! Protein, veggies, good fats….totally legit dinner!
    I changed a few things b/c I didn’t have maple syrup (used 2 Tbsp raw honey) and raisins instead of crasins. I also just used oats instead of blending them and they turned out GREAT!!!! I’m so excited about these! Baby number 2 will be here Friday and now I have a great, healthy protein snack to eat!! I LOVE the quinoa breakfast bars instead of store bought protein bars, but they are pretty time intensive, so this recipe is perfect for what I need right now!!! Thanks Lindsey!!

    Reply
    • Lindsay says

      March 2, 2016 at 8:34 PM

      so glad you liked them!!

      Reply
  14. Alysia at Slim Sanity says

    March 2, 2016 at 8:20 PM

    I’d totally eat one of these cookies alongside my scrambled eggs 🙂

    Reply
  15. Erin says

    March 3, 2016 at 1:16 PM

    These look like a great breakfast for on the go, or when just lounging on the weekend! Breakfast is definitely my most favorite meal, so I am definitely going to have to add these to my list of things to make! 🙂

    Reply
  16. Chelsea @ nibbleonnutrition says

    March 3, 2016 at 9:29 PM

    YUM YUM YUM! So many of my favorite ingredients in one! These look awesome Lindsay!

    Reply
  17. Julie @ RDelicious Kitchen says

    March 4, 2016 at 10:24 AM

    Naturally pumped up with protein! Pinning.. need to make a batch of these for on the go!

    Reply
  18. GiselleR @ Diary of an ExSloth says

    March 4, 2016 at 11:22 AM

    I’ve been struggling to get enough protein in the mornings, especially since I started eating a more plant based diet. So I’ll definitely be giving these a try! Thanks for sharing 😀

    Reply
  19. Meal Makeover Mom Janice says

    March 7, 2016 at 7:47 PM

    Yum… so many of my favorite ingredients! I think my daughter will love to take these to school so will be making soon!

    Reply
  20. :D says

    March 15, 2016 at 9:47 PM

    Can you describe the texture? Is it cake like?

    Reply
    • Lindsay says

      March 16, 2016 at 11:07 AM

      it’s definitely fluffy and cake-like, not thick and chewy like some cookies

      Reply
  21. Kelly says

    March 20, 2016 at 4:02 PM

    Hi. Not sure why my cookies didn’t turn out like your. The dough was kinda runny so the cookies came out flat. I even added some more whole oats and put in freezer to try and thick them up. I was so excited to make cause I love sweet potatoes. Flavors good ,even my husband liked( he doesn’t go sweet potatoes) lol. Thanks Kelly

    Reply
    • Lindsay says

      March 20, 2016 at 4:56 PM

      hmmm if your peanut butter was extra runny that might be part of it. You could try adding another 1/4 cup oat flour. Is it possible you forgot the baking soda?

      Reply
  22. Kelly says

    March 20, 2016 at 5:01 PM

    Thank you for your reply back. Think it was the almond butter then. It is kinda runny
    Love the cookie thou
    Will make again with peanut butter

    Reply
  23. rebecca says

    April 1, 2016 at 6:25 AM

    Hi! Made these for my toddler, he loved them! Do you think this recipe would work with ripe banana for all or part of the sweet potato?

    Reply
    • Lindsay says

      April 1, 2016 at 6:26 AM

      i wouldn’t replace all of the sweet potato but maybe try half and half? i think the sweet potato is what gives them some structure without a lot of flour. let me know how it goes!

      Reply
  24. Luna says

    April 1, 2016 at 11:44 PM

    These look really great! Would you happen to have nutritional info on these?

    Thanks!

    Reply
    • Lindsay says

      April 4, 2016 at 10:36 AM

      i share some of the nutrition info in the post right above the recipe!

      Reply
  25. Sarah says

    May 3, 2016 at 8:20 PM

    Made these last night with some minor changes and they’re a big hit. Thanks for posting a great whole-food protein cookie recipe! Super glad I stumbled across your site.

    Reply
    • Lindsay says

      May 3, 2016 at 8:21 PM

      awesome! so glad you liked them and thanks for reading!

      Reply
  26. Allie says

    May 5, 2016 at 8:00 PM

    I’m usually skeptical of any “healthy” cookies. I have tried several recipes and never found one I truly liked, but I had to try these because I love all of the ingredients! Well I am glad I did…they are so tasty!! A great treat when I’m craving something sweet or a perfect snack in between meals to keep me satisfied! I have a feeling I will be making these again and again

    Reply
    • Lindsay says

      May 6, 2016 at 7:51 AM

      so glad you liked them!!!

      Reply
  27. Ashley says

    May 19, 2016 at 11:05 AM

    Do they need to be stored in the fridge? And I’m new to baking with sweet potatoes and chia seeds…should they have turned black the next day?

    Reply
    • Lindsay says

      May 19, 2016 at 8:01 PM

      I don’t think they necessarily need to be stored in the fridge but because they’re a little moist they probably last longer that way. And I don’t think they should be black…they should look maybe a little darker than the pictures

      Reply
  28. TJ says

    May 21, 2016 at 7:57 PM

    Hi Linda. Thanks for the recipe – very excited to try this. Do you think I could freeze the cookies once baked?

    Reply
    • Lindsay says

      May 22, 2016 at 7:09 PM

      I haven’t tried freezing them yet, sorry!

      Reply
  29. JOSIE says

    May 27, 2016 at 8:22 AM

    Just made some of these – WOW! Sooo yummy. I intended to have them for my pre race breakfst on Sunday, but I don’t think they’ll last until then! I didn’t use vanilla or cinammon & used oat bran instead of oat flour. I totally recommend. Thanks Lindsay!

    Reply
    • Lindsay says

      May 27, 2016 at 8:22 AM

      glad you liked them!!

      Reply
  30. Lauren says

    June 25, 2016 at 10:37 PM

    Great recipe! Made these tonight and my house smells amazing! I tweaked it a bit for my own tastes and used whole oats, swapped the craisins for blueberries and also added some nutmeg. Looked a little thin so I added some extra oats and scooped out with a cookie scoop. They came out delicious! Can’t wait to dig in to these in the morning with a cup of tea! Awesome recipe and takes very well to modifications. Keep the great recipes coming!

    Reply
    • Lindsay says

      June 27, 2016 at 7:42 AM

      glad you liked them!

      Reply
  31. nancy. derhamer says

    July 11, 2016 at 12:18 PM

    Can I use almond or coconut or tapioca flour instead of oat flour

    Reply
    • Lindsay says

      July 11, 2016 at 7:18 PM

      i haven’t tried it, but I would think it would work just fine.

      Reply
  32. Sherri says

    July 23, 2016 at 9:52 AM

    Will be making these this weekend, right up my recipe ally !

    Reply
    • Lindsay says

      July 25, 2016 at 9:52 AM

      hope you enjoy!

      Reply
  33. Sarah B says

    July 28, 2016 at 8:19 PM

    Just made them they taste great but turned dark green as they cooled… did swap Sunbutter since my daughter is allergic to peanuts also used black chia seeds. Lol this would only happen to me!

    Reply
    • Lindsay says

      July 30, 2016 at 11:44 AM

      That’s totally normal when using sunbutter. There’s some sort of chemical reaction that occurs when sunbutter is used in baking that causes things to turn green. Still fine to eat!

      Reply
      • Lindsay says

        September 25, 2018 at 10:35 AM

        Yes! This happened to me when using Sunbutter as well! As they cooled they went from pumpkin colored to a deep shade of green! It caught me off guard. I love the recipe though!

        Reply
  34. Maride says

    August 28, 2016 at 9:19 PM

    Baked these today! Omg they are delicious xx

    Reply
    • Lindsay says

      August 29, 2016 at 1:28 PM

      so glad you liked them!

      Reply
  35. Racheal says

    September 28, 2016 at 1:14 PM

    I made these yesterday in bar form (just dumped the bowl in a greased 9×9 pan) and they are fantastic!

    They will be on repeat for sure. Thanks for the great recipe!

    Reply
    • Lindsay says

      September 28, 2016 at 1:31 PM

      oooh good to know! i haven’t tried in bar form yet. might have to do that next time!

      Reply
  36. Lindsey says

    January 8, 2017 at 1:11 PM

    Loved these but they came out more muffin-like in texture than cookie. I made my own oat flour with just oatmeal and used almond butter. Any idea whys? Thanks!!

    Reply
    • Lindsay says

      January 8, 2017 at 8:20 PM

      That sounds like their normal texture. They’re definitely lighter and fluffier, not dense and chewy like some cookies. Sorry for the confusion!

      Reply
      • Lindsey says

        January 8, 2017 at 9:13 PM

        Ok thanks!I might make as a loaf next time. It turned sort of green which is hilarious. So delicious

        Reply
        • Lindsay says

          January 8, 2017 at 9:14 PM

          oh let me know how that turns out!!

          Reply
  37. Donna says

    January 22, 2017 at 9:24 AM

    Would this work with canned pumpkin in place of the sweet potato?

    Reply
    • Lindsay says

      January 22, 2017 at 8:19 PM

      it might. they might be a little mushier but worth a shot!

      Reply
  38. linda says

    January 22, 2017 at 12:01 PM

    Would love to see nutritional data for your recipes. Possible?

    Reply
    • Lindsay says

      January 22, 2017 at 8:18 PM

      sorry, i won’t be including it but you could plug into my fitness pal!

      Reply
  39. Ornella says

    February 6, 2017 at 4:47 PM

    My cookies are green inside. Everybody else?? I was a bit surprised about that, and so were my kids!

    Reply
    • Lindsay says

      February 7, 2017 at 8:03 AM

      did you use sunflower seed butter? It has a reaction with baking soda that causes the green tint but is perfectly safe!

      Reply
      • Ornella says

        February 8, 2017 at 9:51 AM

        Yes I did use sunflower butter. Wants them to be nut free for school.
        Can baking powder be used instead???

        Reply
        • Lindsay says

          February 9, 2017 at 9:30 AM

          I’m not sure. I don’t know if it reacts with that or not. They’re totally safe to eat even with the slight green tint.

          Reply
  40. Lindsey says

    March 2, 2017 at 4:56 PM

    I love this recipe! I never have protein powder so I always steer clear of the recipes that call for it but this one sounds perfect! Plus I think it would be helpful to sneak in a little protein in my son’s meal without him even realizing it! Win, Win!

    Reply
    • Lindsay says

      March 3, 2017 at 1:23 PM

      yay! enjoy!

      Reply
  41. Diedre says

    April 8, 2017 at 7:18 AM

    Made these this morning, used sunflower seed butter because did not have peanut butter (must get to store). They were good, not too sweet but I forgot sunflower seed butter turns green when baked. My kids may not like them, but I am going to have them handy while driving back and forth from schools/errands. Also loved your farro oatmeal with siggis yogurt. Had that this week and then froze the rest of my farro that I cooked

    Reply
    • Lindsay says

      April 9, 2017 at 10:00 PM

      awesome! glad to hear it!

      Reply
  42. ADIRA says

    May 7, 2017 at 11:16 AM

    Hi’! Could I use white whole wheat flour in place of the oat flour? Thanks!

    Reply
    • Lindsay says

      May 8, 2017 at 6:54 AM

      yep! works fine!

      Reply
  43. Jordan says

    August 28, 2017 at 10:36 AM

    Can I make this without pepitas? They are usually processed with peanuts and my son is allergic!

    Reply
    • Lindsay says

      August 28, 2017 at 11:02 PM

      yep! they’ll be fine!

      Reply
  44. Renee says

    August 31, 2017 at 12:08 PM

    I made these and my whole family likes them. However, they turned black shortly after leaving the oven. They are not burnt, they don’t smell or taste burnt, yet they are black. I used sunbutter and omitted cinnamon. Anyone else experience this weird phenomenon? Any ideas how to prevent this? Thanks.

    Reply
    • Lindsay says

      August 31, 2017 at 12:13 PM

      If you use sunbutter, they will always turn greenish/blackish. It’s a chemical reaction when it mixes with the baking soda i believe. Perfectly safe but it will continue to happen if sunbutter is used instead of another nut butter

      Reply
      • Renee says

        August 31, 2017 at 1:57 PM

        Thanks very much for the quick response. Nice to have an explanation!

        Reply
  45. Martha says

    September 5, 2017 at 1:31 PM

    Lindsay!! Amazing!!! Love the pumpkin seeds that give it a nice crunch. I added a tablespoon of brewers yeast to help boost my milk supply. I’m breastfeeding 1 month old twins and these cookies are a yummy healthy quick treat! Thanks soo much!

    Reply
  46. Connie says

    September 6, 2017 at 5:14 PM

    I made these but replaced the peanut butter with half sunflower seed butter & half pumpkin seed butter so my daughter could bring to school. They were very runny before entering the oven. They came out very flat and not at all like the picture. I put in the fridge once cool hoping that would firm them up but then the next morning they turned mostly dark dark green, basically black. Pretty bit disaster and not tasting good either.

    Reply
    • Lindsay says

      September 7, 2017 at 10:20 AM

      hi! my guess is that the pumpkin seed butter is maybe a little thinner than peanut butter which made them runnier…although they are pretty runny usually before baking. the sunbutter is responsible for turning them green/black. It’s a chemical reaction with the baking soda that happens when you bake with sunbutter. if you try them again I would maybe try all sunbutter and add a little extra oat flour. Sorry they didn’t turn out for you!

      Reply
  47. Carrie says

    January 9, 2018 at 11:20 AM

    These protein cookies look great, how many carbs do they have?

    Reply
    • Lindsay says

      January 10, 2018 at 7:14 AM

      i have no idea! sorry!

      Reply
  48. Sandi says

    March 25, 2018 at 4:50 PM

    Thank you for this healthy recipe! I read all these comments before I ventured into this cookie. My batter was runny so I first added two tablespoons of almond flour and them two more. I also put it into the refrigerator for about twenty minutes stirring it a couple of times. They came out awesome! Yummy, cake like and tall. I would add a picture if I could figure out how to attach it. Thanks again!
    Sandi

    Reply
    • Lindsay says

      March 27, 2018 at 6:38 PM

      so glad you liked them!!

      Reply
  49. Kim Lacher says

    April 24, 2018 at 11:52 AM

    I made these this weekend and they are amazing!! I love the cakey, soft texture. I subbed sun butter and have never baked with it before: if you choose to use sunbather your cookies will turn a dark swampy green as they cool, FYI! My baby didn’t mind, but my toddler wouldn’t touch them because of the color 😛

    Reply
  50. Carrie says

    July 18, 2018 at 10:28 PM

    Love these amd so do my kiddos! I recently had to come off all grains so i used hemp hearts in place of oatmeal, they were a little soft when i put them on the cookie sheet, but they turned out great!

    ★★★★★

    Reply
  51. Marlene (Skiki) says

    September 18, 2018 at 3:23 PM

    It made exactly 12 using my larger ice cream scoop. Added a little more oats since it was a tiny bit runny and I had made a little more oat flour than I needed. Used my coffee grinder to make oat flour and it worked well since you only need 1/4 cup. Misread the instructions and cooked for 20 minutes which was ok. Next time I might try using pumpkin. They are very filling and just a hint of sweetness.
    Great to grab and go in the morning. Froze half to see if they freez well.. will be making again.

    ★★★★★

    Reply
  52. izzy says

    September 26, 2018 at 9:00 PM

    I’ve been craving cookies like crazy lately so this is a great way to satisfy that. I didn’t blend the oats because I don’t have a food processor and they still turned out great.

    ★★★★★

    Reply
    • Lindsay says

      September 27, 2018 at 8:02 AM

      oh good to know! makes them even easier 🙂

      Reply
  53. Andrea says

    October 25, 2018 at 2:46 PM

    Made this today. Love them! Next time, I will add a little ground ginger and some candied ginger. These will be perfect for snacking on during my long runs. (I’m training for an ultra marathon!) Thanks for posting this great recipe!

    Reply
    • Lindsay says

      October 30, 2018 at 4:05 PM

      awesome! love the ginger idea!

      Reply
  54. Patricia says

    April 18, 2019 at 5:00 PM

    Just made these. I admit I was sceptical ….. sweet potatoes and peanut butter scared me. BUT they are AMAZING. I made 9 and plan to make a bunch to take camping. Thank you for this recipient.

    Reply
  55. PhilC says

    May 10, 2019 at 11:19 PM

    Hi. Is there any egg substitute that would work for these?
    Cheers

    Reply
  56. Renee M says

    May 11, 2019 at 3:42 PM

    I’ve made these cookies many times, using the recipe above and we always love them. Today I substituted mini semi-sweet chocolate chips for the craisins, and the cookies are equally wonderful.

    Reply
    • Lindsay says

      May 13, 2019 at 5:49 AM

      glad to hear it!

      Reply
      • Jen says

        May 14, 2021 at 9:05 PM

        Delicious! They turned out amazing. Glad I found a use for the leftover sweet potatoes in my fridge!

        Reply
  57. Angela says

    June 10, 2019 at 1:18 AM

    Great recipe!!!! I made then as recipe states but did not have cranberries on hand. Loved them! Thank you!!!

    ★★★★★

    Reply
  58. Kat says

    July 20, 2019 at 2:38 PM

    These remind me of the top of a muffin. I’m currently spreading lots of butter on them. I have never spread butter on a cookie!!!

    Reply
  59. Jennifer says

    March 26, 2020 at 9:48 PM

    I made these cookies a few days ago and absolutely LOVE them! So easy to make, healthy, and tasty! Even the picky eater in my house liked them. Sadly they didn’t last long!

    I used canned sweet potato puree since I didn’t have any fresh sweet potatoes to cook. I’m curious if canned pumpkin would work in place of the sweet potato and may give that a try since I’m out of sweet potato.

    Thank you for sharing your great recipes! You help make cooking more enjoyable, tasty, and healthy!

    ★★★★★

    Reply
    • Lindsay says

      April 3, 2020 at 6:48 PM

      let me know if you try it!!

      Reply
  60. Liz K says

    April 27, 2020 at 4:42 PM

    Really tasty! Didn’t have pepitas so I used pecans, which is delicious. I had trouble with baking though…mine flattened and spread quite a bit while baking. Any idea why that might happen? The texture was still a lot like muffins, which I enjoyed, but I’d like them to dome a bit more.

    ★★★★

    Reply
    • Lindsay says

      April 30, 2020 at 11:21 AM

      you could try them with flour instead of oat flour. I often make them that way.

      Reply
  61. Jamie says

    April 28, 2020 at 8:48 PM

    These look delicious! Do you think I could add shredded carrots to these without affecting the consistency? I came across these when looking for a sweet potato/carrot muffin recipe. Excited to try these.

    Reply
    • Lindsay says

      April 30, 2020 at 11:19 AM

      i think so! i would just squeeze the shredded carrots to remove water before adding.

      Reply
      • Jamie says

        May 8, 2020 at 2:20 PM

        Thank you! I made these this morning and they were soooo good! I added about 1/3rd cup of carrot (squeezed the juice out per your suggestion) and a handful of additional non-ground oats for texture. I also realized after the first batch that they needed a touch of salt since our peanut butter is unsalted. Love them. Super easy and delicious. Will def make again.

        ★★★★★

        Reply
  62. Rhodieleen Anne dela Cruz says

    May 20, 2020 at 8:24 AM

    If I use coconut sugar, how much should I use for this recipe?

    Reply
    • Lindsay says

      May 26, 2020 at 12:25 PM

      the same amount as maple syrup

      Reply
  63. Valerie Kay says

    August 18, 2020 at 5:13 PM

    I’ve made these before and my daughter loves them! Two questions:
    1. Do you think almond flour would work?
    2. Do you refrigerate these after baking and how long do they typically keep?

    ★★★★★

    Reply
    • Lindsay says

      August 19, 2020 at 6:46 AM

      i think almond flour would work! i store mine in the fridge for 4-5 days!

      Reply
  64. Marcia Harning says

    October 19, 2020 at 8:07 PM

    Very good! Not sweet enough for me. I used honey to sweeten. I will add a touch of sugar next time. Will also add some pecans or walnuts. Thanks for sharing this healthy cookie!!

    ★★★★

    Reply
  65. Eli says

    October 25, 2020 at 10:53 PM

    These are the best. I made them 3 years ago when I was a first time mom to a newborn for breastfeeding snacks. Then as my baby got older I modified the recipe by blending all the ingredients into the food processor and omitting the maple syrup and craisins completely so they would be easier for my son to eat. I’ve since shared the recipe with all my friends and family who have been pregnant and am once again making a stash for my freezer for my next baby due soon. My mom, husband, friends, and family all love this recipe, even without any added sugar.

    Reply
  66. Melanie Smith-Cervera says

    April 26, 2021 at 6:32 PM

    Made these tonight and they are good! I wanted them as a dessert so I did chocolate chips instead of raisins . Is there a substitute for the pepitas? I don’t love the texture of them in the cookie.

    ★★★★

    Reply
    • Lindsay says

      May 10, 2021 at 6:35 AM

      you can leave them out. or sub smaller seeds like chia or hemp

      Reply
  67. Tara says

    February 18, 2022 at 2:09 AM

    Would these freeze well?

    Reply
    • Lindsay says

      February 21, 2022 at 2:13 PM

      yep! they should do fine.

      Reply

Trackbacks

  1. 2017 Food Prep - Week 12 says:
    March 26, 2017 at 12:00 AM

    […] Sweet Potato Protein Cookies […]

    Reply
  2. 2017 Food Prep - Week 20 says:
    May 21, 2017 at 2:00 PM

    […] Sweet Potato Protein Cookies […]

    Reply
  3. 7 Grab-and-Go Breakfast Ideas for Busy Teachers - WeAreTeachers says:
    May 23, 2017 at 9:42 AM

    […] 5. Sweet Potato Breakfast Cookies  You may find that you eat this as a snack or after-dinner treat too. Click here for the Sweet Potato Protein Cookie recipe. […]

    Reply
  4. 2017 Food Prep - Week 24 says:
    June 18, 2017 at 12:00 AM

    […] Sweet Potato Protein Cookies […]

    Reply
  5. 6 Months of Food Prep says:
    July 17, 2017 at 7:25 AM

    […] double batch of Sweet Potato Protein Cookies (small ones for Squish to eat for snacks, big ones for me to eat for early breakfast when baby […]

    Reply
  6. A Little Somethin' Sunday #27 - Sinful Nutrition says:
    September 8, 2017 at 11:15 AM

    […] Sweet Potato Protein Cookies – The Lean Green Bean […]

    Reply
  7. Meal Prepping Kid Lunches | Yumbutter | World Changing Nut Butters says:
    September 25, 2017 at 11:28 AM

    […] to pop in the lunch boxes all week! Some ideas include banana oat bars, pumpkin muffins, or sweet potato cookies. You can also have the kiddos help make the dessert so that they are more excited about seeing it […]

    Reply
  8. Kate’s Simple Weekly Menu | Week of October 23rd says:
    October 23, 2017 at 3:46 AM

    […] Sweet Potato Protein Cookies […]

    Reply
  9. How to elevate your breakfast game – AcrossTheFader.ORG says:
    January 10, 2018 at 7:28 AM

    […] Lindsay’s sweet potato protein cookies […]

    Reply
  10. 50 Healthy Toddler Meal Ideas says:
    January 21, 2018 at 9:56 AM

    […] Potato Fries + Clementine + Freezer Chicken Tenders Sweet Potato Protein Cookie + SimplyNature Broccoli Bites (from Aldi) + Chicken Sausage Clementine + Cucumbers with Hummus + […]

    Reply
  11. 30 Real Food Gluten Free Recipes to Fuel Your Run or Workout! says:
    January 31, 2018 at 2:01 PM

    […] Banana Cookies from Tasting Page   Sweet Potato Protein Cookies from The Lean Green Bean   Healthiest 3 Ingredient Cookies You’ll Ever Make from Nourish […]

    Reply
  12. The 10 Healthiest Lactation Snacks for Milk Makin’ Mamas – The Postpartum Cure says:
    June 8, 2018 at 2:58 PM

    […] Sweet Potato Protein Cookies by The Lean Green Bean: […]

    Reply
  13. 7 Veggie Protein Breakfast Ideas - Be Healthy Now says:
    February 14, 2019 at 10:00 AM

    […] 2. Sweet Potato Protein Cookies […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

lindsay-livingston-the-lean-green-bean-optimized-circle

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

Learn More →

Questions? Comments? Email me: [email protected]

The Lean Green Bean Facebook The Lean Green Bean Instagram The Lean Green Bean Pinterest The Lean Green Bean Twitter The Lean Green Bean Feed
footer-logo
The Lean Green Bean Facebook The Lean Green Bean Instagram The Lean Green Bean Pinterest The Lean Green Bean Twitter The Lean Green Bean Feed
Recipes

Breakfast
Dinner
Snack
Slow Cooker

Kids

Cooking With Kids
Favorite Gifts
Toddler Meals
Indoor Activities

Resources

Easy Packed Lunches for Kids
Dinner Spark
Snack Spark
Ultimate Guide to Food Prep

About

Meet Lindsay
Become an RD
Work with Me

The Lean Green Bean is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Read the full privacy and disclosure policy here.

Copyright © 2022 · The Lean Green Bean