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!
*Originally posted 3/2016. Updated March/2020*
These Sweet Potato Protein Cookies have now been a go-to of mine for 4 years. 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. I also often make them with white whole wheat flour instead of oat flour and they turn out great!
Back when I first developed this recipe, I used my recipe for Sweet Potato Banana Bites as a starting point and made some adjustments to make them more cookie-like! I was going to call them breakfast cookies, but I didn’t want to limit them to just breakfast. They’d be great for a snack and could even pass as dessert to curb a sweet tooth.
I’m calling them protein cookies, but you don’t need any protein powder to make them. If you’re looking 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!
Here’s how you make them:Print
Sweet Potato Protein Cookies
No protein powder required for these Sweet Potato Protein 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
- 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
- Combine sweet potato, peanut butter and eggs in a large bowl and mix well.
- Add vanilla, cinnamon, maple syrup, chia seeds, pumpkin seeds and Craisins and stir to combine.
- Add oat flour and baking soda and stir.
- Scoop onto cookie sheet lined with parchment paper (8-12 cookies).
- Bake at 375 degrees for 10-12 minutes.
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.
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.