Sweet Potato Cookies-Gluten-Free, Low FODMAP, Delicious!

Sweet Potato Cookies with Peanut Butter, Teff, and White Chocolate Chips are melt-in-your-mouth delicious, and healthy-ish to boot. Just what the dietitian ordered when you’re craving a better-for-you sweet treat!

Stack of sweet potato cookies with white chocolate chips on a white napkin and a glass of milk in the background.

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Stuffed FULL of Sweet Potato Cookies!

Let me say, just for the record, that after much recipe testing and sweet potato cookie recipe tasting, I don’t want to see, eat, or smell another one of these Sweet Potato Cookies. At least until tomorrow when I want a healthy treat. LOL!

Usually, I’m pretty spot on when it comes to my recipe experiments, and I get the recipe right the first time. But not this time. As good as the first batch of Sweet Potato Cookies was, I wanted perfection. Perfection, along with some white chocolate chips, so I had to make a second batch.

Thank goodness batch two is a winner in my book. And yours too!


  • CRISPY ON THE OUTSIDE, SOFT ON THE INSIDE. The texture of these cookies is a winner in my (cookie) book!
  • HEALTHY FATS. Unlike tasteless, fat-free cookies that leave you wanting more (you know what I’m talking about, right?!), just one of these healthy sweet potato cookies is all you need to satisfy your cookie cravings.
  • RICH IN BETA CAROTENE. This vitamin-A precursor supports your immune health (1), protects your eyes (2), and boosts your skin health, giving you a golden glow (3)!
White chocolate chip sweet potato cookies on a blue and white plate with a glass of milk in the corner and crumbs on the tray.

Ingredients, Swaps, & Substitution

Mostly, these sweet potato cookies contain simple ingredients you likely have at home or can buy at your local grocery store. However, I’ve listed substitutions if you don’t have all these ingredients on hand or want to get creative making your own cookie creation.

  • Cooked Sweet Potato. This recipe uses cooked sweet potato. If you’ve got leftover mashed sweet potato, they’re super easy to make! No sweet potato? Swap pumpkin puree for mashed sweet potatoes.
  • Peanut Butter. Yum! Or, feel free to use almond butter or nut butter instead of peanut butter.
  • Vegetable Oil. Choose a heart-healthy monounsaturated oil, like avocado oil or expeller-pressed high-oleic sunflower oil. Or, virgin coconut oil tastes delicious in these vegan sweet potato cookies. Just know that the coconut oil version will be higher in saturated fat.
  • Maple Syrup. I love the flavor of maple syrup in these sweet potato cookies. Try date syrup, if you prefer, for natural sweetness. No liquid sweetener? Try brown sugar or coconut sugar.
  • Gluten-Free Flour. I use a combination of sorghum flour and hearty, high-protein teff flour. Other gluten-free flours to try are brown rice, oat flour, buckwheat flour, or millet flour.
  • Baking Essentials & Flavorings. Baking soda, salt, vanilla extract, & pumpkin pie spice. Or cinnamon or other warm spices like allspice, cloves, ginger, & nutmeg.
  • White Chocolate Chips. Enjoy Life and Pascha make dairy-free white chocolate chips. Or, swap with bittersweet chocolate chips. Or, omit them for a lower sugar yet equally great recipe!
Side by side images of raw sweet potato cookies and baked sweet potato cookies on parchment paper.

How to Make Sweet Potato Cookies

Once you cook your sweet potato (or use leftover sweet potatoes), this is an easy sweet potato cookies recipe to make.

  1. Microwave (~10 minutes) or bake (~45-60 minutes) sweet potato on an aluminum foil-lined baking sheet.
  2. Mash sweet potatoes. Combine them with the wet ingredients in a large bowl of a stand mixer. Or, beat with a hand mixer. Add the dry ingredients and beat until cookie dough is well combined.
  3. Stir in the chocolate chips. Use a cookie scoop, spoon, or clean hands to shape dough into one-inch balls. Place on a baking sheet lined with parchment paper. Make a crisscross pattern in the cookies and bake. Cool on a wire rack. Enjoy or store in an airtight container at room temperature for a day or two.

What makes these Sweet Potato Cookies healthy-ish?

White chocolate chip sweet potato cookies on a blue and white plate.

Nutrition Notes

  • Following a special diet? These sweet potato cookies are gluten-free, vegan, and low FODMAP.
  • One cookie has 170 calories, 18 grams of carbohydrates (2 grams of fiber, 9 grams of sugar), and 10 grams of fat (3 grams of saturated fat)
Stack of sweet potato cookies with white chocolate chips on a white napkin and a glass of milk in the background.

Sweet Potato Cookies w/ Peanut Butter, Teff, & White Chocolate Chips

Sweet Potato Cookies with Peanut Butter, Teff, and White Chocolate Chips are melt-in-your mouth delicious!
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cookies

Ingredients

  • 1 1/2 cups cooked sweet potato
  • 1/2 cup creamy natural peanut butter
  • 1/2 cup avocado oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup sorghum flour
  • 1/2 cup teff flour
  • 1 1/2 teaspoon pumpkin pie spice, or cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 cup white chocolate chips, omit for vegan version

Instructions

  • Preheat oven to 350 degrees fahrenheit, and line 2 baking sheets with parchment paper.
  • Prick 2 medium sweet potatoes with a fork, and bake them in the microwave for approximately 10 minutes, or until done, turning them over half way through the baking time. If you don't have a microwave, you can bake the sweet potatoes in a 425 degree F oven for 45-60 minutes on a foil lined baking sheet.
  • Once the sweet potatoes have cooled a little, slice them down the middle to remove the flesh. Depending upon the size of your sweet potatoes, you may have a little flesh left over.
  • Combine the sweetpotato flesh, peanut butter, coconut oil, maple syrup, and vanilla in a large mixing bowl, and beat with a hand mixer on medium speed until well combined.
  • Add all the dry ingredients to the wet mixture, and beat for 1-2 minutes.
  • Stir in the white chocolate chips by hand if desired.
  • Form one inch balls of dough and place them on parchment lined baking sheets. You can press the balls down a little bit, or use a fork to press them down and make a criss cross pattern in the cookies.
  • Bake for 10-12 minutes, then remove from oven and transfer to a wire rack to cool.

Notes

Ingredient Substitutions
  • Pumpkin puree instead of mashed sweet potato.
  • Expeller pressed high-oleic sunflower oil in place of avocado oil.
  • Use any nut or seed butter in place of the peanut butter.
  • Brown rice flour in place of sorghum flour. And, oat, buckwheat, or millet flour in place of teff flour.
  • No pumpkin pie spice? Replace with a combination of any warming spices you have including allspice, cinnamon, cloves, ginger, and/or nutmeg.
  • Try with dark chocolate chips if desired or omit for a lower sugar version.
Nutrition facts are for 1 cookie with white chocolate chips. If you omit the chocolate chips, the overall calories and sugar will be less.
 

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 107mg | Potassium: 162mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3366IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dessert
Cuisine American, Gluten Free, Low FODMAP, Vegan, Vegetarian
Keyword gluten free peanut butter cookies, teff cookies
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Gluten-free thumbprint cookies on white parchment paper.

Did you make this recipe?

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