Kirbie's Cravings

2 Ingredient Sweet Potato Cookies (No Flour, Refined Sugar, Eggs, Butter or Oil)

These sweet potato cookies are very easy to make. They are just 2 ingredients and don’t contain any flour, eggs, added sugar, butter or oil. The dough can easily be mixed with a spoon, no mixer needed. These cookies store well and are perfect for a snack.

a stack of sweet potato cookies.

These cookies are a great way to use up leftover sweet potatoes this time of year, or you can also use canned sweet potatoes if you don’t have any leftover sweet potatoes. I like making these for an afternoon snack.

Sweet Potato Cookie Ingredients

  • Sweet Potatoes
  • Quick Oats or Almond Flour

Sweet Potatoes: You can use homemade sweet potato puree or you can use canned sweet potato puree. I usually prefer homemade because my homemade sweet potato puree is a bit sweeter than the canned puree.

Quick Oats: This recipe uses quick oats. Quick oats cook faster, which makes them ideal for these cookies. You can use rolled oats, but your cookies will have quite a bit more texture as the rolled oats will remain firmer.

If you don’t wish to use oats, these cookies can also be made with superfine almond flour. Almond flour will change the texture of these cookies. See more below under the Cookie Texture Section.

overhead shot of the cookies.

Sweet Potato Cookie Sweetness

These cookies have no added sugar so they are not very sweet. They have some natural sweetness from the sweet potatoes but it is mild.

You can easily sweeten these cookies without changing the cookie texture. You can either add sweet mix-ins, like chocolate chips or dried fruit. Or you can add a few tablespoons of sugar to the cookie dough mixture.

Cookie Texture

Oat Version: These cookies have a chewy texture from the oats. They don’t have the typical oatmeal cookie texture. They are meant to be a very healthy cookie so they taste like baked oatmeal but in a firmer cookie form.

Almond Flour Version: The cookies will have a slightly firm exterior and a soft interior from the almond flour.

a stack of cookies made with almond flour.


This is a very basic sweet potato cookie recipe. While it can be enjoyed as is, you can easily customize to make it sweeter or to add more flavor. For example:

  • You can add spices like cinnamon, nutmeg, or pumpkin pie spice. Or try adding a teaspoon of vanilla extract.
  • You can also add chocolate chips or dried fruit for more sweetness. Dried cranberries or raisins would work well.
  • For extra flavor, you can add orange zest or lemon zest.
  • As mentioned, you can also swap the oats for almond flour to change the texture of the cookies.
  • You can also use canned pumpkin instead of canned sweet potatoes for a twist. If you do, we recommend adding sugar because pumpkin isn’t as sweet.

close-up photo of a stack of six cookies.

More Easy Cookie Recipes

2 Ingredient Sweet Potato Cookies

Servings: 8 cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Breakfast, Snack
Cuisine: American
These easy cookies make a healthy snack. Just 2 ingredients and they don't contain any flour, added sugar, eggs, butter or oil.
5 from 8 votes


  • 1/2 cup (120 g) sweet potato puree
  • 1 cup (86 g) quick oats see notes for almond flour version


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
  • In a large mixing bowl, combine sweet potato and quick oats. Stir until evenly mixed and oats are fully incorporated. There should not be any dry oats.
  • Using a 1.5 tbsp cookie scoop, scoop cookie dough balls and place onto prepared baking sheet, spaced 2 inches apart. Use the palm of your hand to press down on each cookie dough ball to flatten into a thick round disk. The cookies will not spread or rise during baking so how you shape the cookies is how they will be when they are finished. You can smooth edges, reshape, etc, as needed.
  • Bake cookies for about 11-13 minutes or until done. When cookies are done, you should be able to release the cookie from the baking sheet using a cookie spatula without the middle of the cookie getting stuck or breaking apart. Store uneaten cookies in an airtight container.


  • Recipe can be doubled if you want more cookies.
  • These are healthy snack cookies. They do not have the texture of classic oatmeal cookies. The oat version is chewy and similar to baked oatmeal, but firmer and in cookie form. The almond flour version will be slightly firm on the outside and soft on the inside. 
  • These cookies have no added sugar so they are not very sweet, but can easily be customized. If you want sweeter cookies you can either add chocolate chips, dried fruit, or add about 3 tbsp of sugar. If adding sugar, I recommend mixing it into the sweet potato first before adding the oats.
  • To make the almond flour version, use 1/3 cup sweet potato puree and 1 1/2 cups super fine almond flour.
  • Estimated nutrition is for the quick oats version of the cookies.


Serving: 1cookie, Calories: 49kcal, Carbohydrates: 10g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 4mg, Fiber: 1g, Sugar: 1g, NET CARBS: 9

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

58 comments on “2 Ingredient Sweet Potato Cookies (No Flour, Refined Sugar, Eggs, Butter or Oil)”

  1. I have been looking for pretty much this exact thing for quite some time, and I am SO excited! I just have one question: what are the metric measurements for the almond flour version?

  2. These are great! I made 1/2 batch with added pumpkin pie spice. That was okay.
    To the remaining dough I added zested mandarin orange peel & topped each cookie with 3 HU semi sweet chocolate chips, let them melt & spread it with a butter knife. Those were awesome!

    I used a combination of GF quick oats & Scottish oatmeal.

  3. I’m glad I found these recipes I will definitely try them out thanks they are easy healthy and looks delicious

  4. I love that this is only 2 ingredients – I am on AIP diet – could I use coconut flour instead?

    • Sorry, but we’re not sure – coconut flour is not a 1:1 swap for almond flour, so the amount would need to be adjusted.

  5. I squeezed in an orange and added cranberries and it turned out really good! Tastes like an energy bar/breakfast bar.

  6. Made these for my 2 year old grandson who has multiple food allergies. Added pumpkin pie seasonings and craisins. He loved them.

  7. Hi! Great idea. What is the consistency of the sweet potato purée? I use a professional steamer and mine came out rather dry and thick. I added a bit of almond butter, so I hope they turn out ok! 

  8. They turned out great! Have a nice taste and texture, not overly sweet. This recipe was exactly what I was looking for! Needed a quick healthy bite to eat before taking morning medicine. Now I can eat one of these before medicine, have my coffee and take my time making breakfast at a decent hour.

  9. I’m super excited to try those cookies as they are made from my favorite ingrediencies.
    As far for the measurements you have 1/2 a cup for 120g and 1 cup for 86 g. I assume its the other way around. I like to work with G more than cups.
    thank you so much for this excellent idea

    • The measurements in grams are correct. Sweet potato is heavier than oats, so it’s still going to weigh more – let us know if you give them a try!

  10. Excellent cookie

    I use this base then add

    Coconut and chocolate chips

    Ginger and cranberry

    Yum yum yum

  11. Hi, I am going to make these soon, can I use a can of sweet potatoes and mash up fine or put in blender? I am on low protein, sodium and potassium for kidney. Love sweet potatoes so I will love the cookies without all the high ingredients in usually cookies. Thanks for sharing Charlotte Winkler

    • We haven’t tried canned sweet potatoes but as long as you puree them it should work. Just make sure to drain them first so the puree isn’t too watery.

  12. I redid this lastnight and i nailed it lol. I love them i used the almond flour version will try the oats soon.Thank you.

  13. I tired this last night but i think i miss a few steps especially the puree part lol and i use a little bit too much sweet potatoes. It came out ok but i am gonna .ake it tomorrow night by following the directions properly. I took mine to work for snack ?. I will also try the coconut one also since i love coconut. Thanks.

  14. Fantastic recipe. 
    I added vanilla, cinnamon, and baking powder for a more authentic, cookie-like experience and the cookies turned out great. 
    Thanks for the idea!

  15. Hi Kirbie…
    Love this. I did make these with pumpkin and oats. Spiced it up and added erythritol. Came out good. Very chewy. I’d like a little more on crispy side. If I added some flax seed meal to the oats would that give me something more in between. If so how much should I add?

  16. Just trying one warm from the oven and they are good!
    I only had old fashioned oats so I put them through my KitchenAid Grindr but not too fine.

  17. I’m so thankful to stumble upon this recipe! I’ve need to go on a candida cleanse and in phase 1 until Dec 19th. These are going to be my go to treat! I’ll rank the recipe and leave another comment when I get the opportunity to make them and try one.

    Do they freeze? I won’t be able to eat a cookie but once a week or so…

  18. Yes,l like it try it

  19. Love this recipe

  20. Wow i love oatmeal and even more sweet potatoes. I will certainly try this recipe. Thank you

  21. This looks great!! I have some oat flour I need to use, can I use the same amount of oat flour as almond, you think? And can I use erithrytol sugar in place of sugar? Thanks again!

    • It won’t work the same oat flour. I tried making it with oat flour and didn’t really like the texture of the cookies.

  22. How do make the homemade sweet potato purée? Do you cook the sweet potato and the purée it or do you purée it raw? Do you use the peel on? Or do you peel the potato? Thanks.

    • Peel the potatoes and then boil or steam them until soft. You can puree them in a food processor – hope that helps!

  23. You didnt say how you pureed the potatoes…food processor?

  24. Hi Kirbie
    can you make these with pumpkin also?

  25. I’m going to try both versions likely I happen to have plenty sweet potatoes

  26. I haven’t but I am going to make them for my brother_ in-law, and for my grandson in-law, they both have diabetis

  27. Can you use canned pumpkin puree?

  28. Healthy and delicious recipes!  I am so happy I discovered this website!  Thank you for sharing your amazing recipes. 

  29. Where does the sweet potato purse come from?  Mashed sweet potato (by me) or from a can?