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.

Variations

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

5 from 8 votes

2 Ingredient Sweet Potato Cookies

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

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

Instructions
 

  • 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.

Notes

  • 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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