Easy Sweet Potato Cookies

6 All you need for these cookies is the following:

  • 1 medium sweet potato (see the picture for the size!)
  • 1 15-ounce can of chickpeas
  • whole milk
  • coconut oil (or whatever oil you want to use)

1 Peel and chop the sweet potato. It doesn’t have to be perfect since you’re just boiling it. 2 Rinse and drain the chickpeas. (I had a 19-ounce can, so I just used most of the can.) Boil the sweet potato and the chickpeas for about 20 minutes, until the potatoes are soft. While that’s boiling, preheat your oven to 350F. Puree the potatoes, peas, 1/4 cup of milk, and 1 spoonful (about a tablespoon) of oil. Scoop the mixture onto some parchment paper (or a greased baking sheet). 3 I wanted to make some “mommy” versions. These have some flavor, but they aren’t sweet like cookies! So I sprinkled cinnamon and brown sugar on top on half of them. 4 Now, you have to bake them a while! First, bake for 25 minutes. THEN flip them and bake for another 10-15 minutes! I know I know, it’s a long time. But I think you’ll love them. 5Alexander really enjoyed his! 7     Here is your printable recipe:

No Sugar Added Sweet Potato Cookies
Yields 15
A super simple "cookie" that your baby will love!
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 medium sweet potato
  2. 1 15-ounce can of chickpeas
  3. 1 tablespoon of oil (I used coconut)
  4. 1/4 cup whole milk
  5. brown sugar (optional, for topping)
  6. cinnamon (optional, for topping)
Instructions
  1. Peel and chop the sweet potato.
  2. Boil the potato and chickpeas for 20 minutes.
  3. Preheat the oven to 350F.
  4. Puree the potato, peas, oil, and milk.
  5. Scoop the mixture onto parchment paper or a greased baking sheet.
  6. Bake for 25 minutes, FLIP, then bake another 10-15 minutes.
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  • Allison Reilly

    Could you use cooked quinoa or something else instead of chickpeas? Just trying to get rid of some leftovers haha. Or maybe green beans? Thanks!

    • blwideas

      You could use a second sweet potato if you wanted. You can also puree some rice (or since you have quinoa, that may work). It should be about a cups’ worth. Now, I’ve never used any of those! I’ve only ever done it the way I shared in the recipe! But the beans just add a little more starchiness, so you just need to replace that! Green beans I would not suggest, just because they have some flavor of their own.

  • Grace Aquino

    thanks for the recipe! any suggestions for those with a milk and nut allergy?

    • blwideas

      You can use coconut milk or breastmilk. Would those work?

      • Grace Aquino

        yes! great idea. thanks!

        • Angela Marie

          Did U try Breastmilk? How was it?

      • Angela Marie

        Does using Breastmilk change how the cookie is stored or how quick it must be used?

  • Vanessa Jane McCoy

    Hi. I just tried baking these cookies and they’re still really moist inside (like mash potato consistency). My oven isn’t fan forced. They look cooked on the outside so I’m worried about burning them if I put them back in. Any cooking suggestions for the next batch? The mix is really tasty I just don’t know how to make them cook enough without burning.

    • blwideas

      Try covering with foil and cooking at a lower temp for a longer time. Also! You can add a tbsp or two of flour (if you are okay with using flour) to help them hold together. There are just several variables at play that make this one a little tricky. Sorry about that!

  • Kara O’Neil

    Have you tried freezing these? I really want to try them, but I don’t think we could finish off an entire batch quickly enough. (Plus I really love having healthy snacks already made and ready to use in the freezer!)

    • blwideas

      I have not tried freezing these. I imagine they would be just fine frozen. I’ve not done it though – if you end up freezing, I would be curious how they turn out! Good luck!

    • Angela Marie

      Did u try freezing? How did it go?

  • Christi

    These were way too soft to flip after 25 min

    • blwideas

      Oh no! Were you able to flip them eventually? The oven temp and size of the sweet potato are variables here. I’ve gone shorter and longer on that 25 min.

      • Christi

        I had to double the time. I live in Europe, I was baking them at 175 C which is almost 350 (I obviously can’t set the oven to 176.66). I’ll try 180 next time or making them thinner.

        • blwideas

          Oh wow! I know it can be frustrating when the timing is so far off. Hopefully you won’t have as much trouble next time! Thanks for your feedback!

  • Angela Marie

    How do you store these and how long good for? Ok for a 7 month old? I need a food I can carry around with me.

    • blwideas

      I have never used breastmilk in these. These cook low and slow so using a different milk should work- they’ll just be softer in the middle and may take longer in the oven. I wouldn’t keep them for more than a week in the fridge. They are fine for a 7 month old!

      • Angela Marie

        Thanks!! Any recipe u have for item I can make for 7 mo that good for travel and no refrigeration needed? Baby is GF, meat free and grain free ATM

        • blwideas

          Hey there – check out blwideas.com/food-ideas-daycare! It’s focused on daycare but many of the ideas are good for on the go and don’t need to be reheated!