These Sweet Potato Cookies with Peanut Butter, Teff, and White Chocolate Chips are melt in your mouth delicious, and a wee bit healthy-ish. (Gluten Free, Vegan, Low FODMAP)

Stack of Peanut Butter Sweet Potato Cookies with White Chocolate Chips  and a glass of milk

Let me say, just for the record, that after much recipe testing and cookie tasting, I don’t want to see, eat, or smell another one of these Sweet Potato Cookies.

At least until tomorrow!

Fortunately, I am pretty spot on when it comes to my recipe experiments. and usually get the recipe right the first time around. But not this time.

As good so-so as the first batch of Sweet Potato cookies was, I wanted perfection.

Perfection, along with some white chocolate chips that is, so I had to make a second batch.

Ginger Kombucha // The Spicy RD

Side Note: I got a tummy ache from eating too many sweet potato cookies. Thank goodness this yummy Gingerade Kombucha helped me feel better!

So after the first batch came out of the oven, and in to my tummy, I headed off to Whole Foods for more coconut oil, peanut butter, and, yes, those white chocolate chips. {Plus that Kombucha above!}

To make my kids happy 🙂

You see, the other day I overheard my son Skyping with his friend while playing MineCraft, and this is what I heard.

Son to Friend: “You’re lucky! My mom or dad never let me eat anything like that!”

Me to Son: “Eat what?”

Son to Me: “Fruity Pebbles!”

(For the record, Mr. Spicy would probably definitely buy his kids Fruit Pebbles!)

So determined to throw all caution to the wind, I decided to surprise my kids with these amazing Sweet Potato Cookies with White Chocolate Chips, which they (kids) and Mr. Spicy happen to love, but I rarely buy, because, let’s face it, unlike dark chocolate, white chocolate isn’t really considered a health food…

Plate of sweet potato cookies with white chocolate chips

But after eating one a bunch of these cookies, I now know it can be mighty delicious (and healthy-ish} paired with peanut butter, teff, and, yes, sweet potatoes!

What makes these Sweet Potato Cookies healthy-ish?

Peanut Butter Sweetpotato Teff Cookies // The Spicy RD

And, before I show you my recipe for these scrumptious sweet potato cookies, I just had to share that news travels fast in my neighborhood!

After I overheard the conversation with my son and his friend about the Fruit Pebbles, I shared it on my Facebook page, and next thing I know, I had a text from my friend and neighbor Miss Kim telling my son to go check our mailbox, so he did and guess what he found???

A ziplock bag of Fruity Pebbles!!! Ha, ha!

I hope you enjoy these Sweet Potato Cookies as much as my kids and I did.  No Fruity Pebbles required!

Peanut Butter Sweetpotato Teff Cookies // The Spicy RD

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

These Sweet Potato Cookies with Peanut Butter, Teff, and White Chocolate Chips are melt-in-your mouth delicious!
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cookies


  • 1 1/2 cups cooked sweet potato
  • 1/2 cup creamy natural peanut butter
  • 1/2 cup virgin coconut oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup sorghum or brown rice 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


  • 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.


Vegan Option: Omit white chocolate chips (unless you can find a vegan version)-substitute with vegan dark chocolate chips or omit.
Nutrition facts are for 1 cookie with white chocolate chips. If you omit the chocolate chips, overall calories and sugar will be less.
Note: Per Monash App as of 9/30/19, 25 grams or less of white chocolate chips is considered low FODMAP, so most people should tolerate the small amount in these Sweet Potato cookies.


Serving: 1cookie | Calories: 167kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 109mg | Potassium: 165mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3365IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dessert
Cuisine American, Gluten Free, Low FODMAP, Vegan Option
Keyword gluten free peanut butter cookies, teff cookies
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Let’s Chat! Have you ever tried baking with teff before? Have you ever had sweet potato cookies?  Do you have neighbors who deliver sugary cereal in your mailbox???