These super moist sweet potato cookies are made with just 5 simple ingredients, and are perfect for babies and toddlers!
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Easy Sweet Potato Cookies
I LOVE creating baby recipes with sweet potato. It's one of the perfect first foods as it's easy to manage when cooked properly and so nutritious!
These flavorful sweet potato cookies or cakes are soft and moist, easy to grab, and contain many essential nutrients, including iron, healthy fat, vitamin A, potassium, and fiber.
Whether you're doing baby led weaning or purees, this easy recipe is one you'll want to have in your arsenal.
These 3 Ingredient Banana Cookies and peanut butter chickpea cookies are pretty awesome too!
And if your baby is teething, these homemade teething biscuits are made with the same ingredients minus the chickpeas.
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Sweet Potatoes. Since it does take some time to cook, I highly encourage you to roast a bunch ahead of time. That way you can enjoy it throughout the week!
You can also use other winter squash like butternut squash or pumpkin. Kabocha would be really good too! Ooh and purple sweet potatoes!!
While fresh is better because it has more texture, you can use canned if looking for a shortcut. Just make sure sweet potatoes is the only ingredient.
Chickpeas. Can also use any white bean. If using canned, look for no-salt-added.
Related -EVERYTHING you need to know about cooking and serving chickpeas to Babies
How to Cook Sweet Potatoes
Roasting is by far the best way to cook this delicious vegetable for these cakes. Magic truly happens in the oven as the roasting process caramelizes the sweet potatoes bringing out their natural flavor and sweetness!
While you meal prep, roast several to enjoy throughout the week. You can refrigerate for up to 5 days.
- Scrub the whole sweet potatoes.
- Line baking sheet with parchment paper for easy clean up.
- Pierce all over with a fork or knife.
- Bake at 400 degrees Fahrenheit for 45 minutes to an hour, until super tender and easily mashable.
- Once cooled, peel the skin and mash!
This creamy sweet potato pasta sauce is a great way to use up leftover sweet potatoes.
You can also skip this step and use sweet potato puree.
Step By Step Instructions
1. Add the oats to the food processor or blender first. Then add the rest of the ingredients except for chia seeds.
2. Stir in chia seeds.
3. Transfer the sweet potato mixture to a baking sheet. I like to use a small ice cream scooper, but you can also use a spoon.
4. Working with slightly wet hands, gently push down the batter to flatten into small patties. Bake!
Tips for Success
- Use room temperature or cold mashed sweet potatoes.
- The batter is pretty thick and sticky. So when it comes time to flatten the cookies slightly, wet your fingertips a little bit (not too much!).
- Be careful not to overcook. They just need to spend a little time in the oven to firm up.
- These cookies are not very sweet but plenty sweet for babies, who have more tastebuds than us adults. If you'd like a little extra hint of sweetness, you can add maple syrup, banana, unsweetened applesauce, or date syrup!
Serving Suggestions
As a dip
Oh you are so going to love this sweet potato mixture after all the ingredients have been blended together! Instead of turning it into cakes, you can serve as a dip with vegetables, sauce for pasta, or spread for bread/tortilla, to suggest a few ideas.
You can add water, milk, or even breastmilk to thin out the batter to desired consistency.
Sweet Version
This moist cookie is not very sweet, although plenty sweet for babies and toddlers. If you desire more sweetness, you can add ½ medium banana, 1-2 tablespoons of maple syrup, honey, or date syrup.
Once baked, you can top with nut or seed butters for extra protein and/or healthy fat.
Savory Version
Top the baked cookie with a dollop of sour cream, cream cheese, or yogurt. You can also leave out the cinnamon and stir in ¼ cup of grated cheese and chopped green onions prior to baking along with the chia seeds.
Enjoy as a great side dish to any family dinner.
You should also try these savory mini salmon cakes.
Storage Suggestions
Once cooled, transfer to an airtight container and keep on the counter for up to 2 days or store in the refrigerator for up to 5 days.
You can also flash freeze and keep in the freezer for up to 3 months. Thaw in the fridge overnight.
Other Baby-Friendly Sweet Potato Recipes
- Vegetarian Sweet Potato Lasagna
- Creamy Sweet Potato Sauce
- One Pot Vegetarian Mexican Lentils
- Vegan African Peanut Stew
For SIMPLE, REALISTIC tips and strategies for adding variety to your child’s diet, join my FREE email series! you’ll also receive a super handy Vegetable and Spice Pairing chart!
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Sweet Potato Cookies
Ingredients
- ½ cup (50g) rolled oats
- 1 cup (220g) cooked, mashed sweet potatoes, about 1 medium potato
- ½ cup (70g) chickpeas, rinsed and drained
- 1 teaspoon cinnamon
- 2 teaspoons chia seeds
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add the oats to the food processor/blender first. Then add the rest of the ingredients except for chia seeds.
- Blend until smooth. If going to enjoy as a dip, spread, or sauce then add liquid of choice (water, milk, breastmilk) etc. to thin out the batter to desired consistency.
- Stir in chia seeds. Combine well.
- Using a mini ice cream scooper or a spoon, transfer the batter to a lined or greased baking sheet. You'll end up with 8-9 cookies.
- Wet your fingertips a little bit and gently push down the batter to flatten slightly.
- Bake for 10 minutes. Let it cool completely.
Notes
- The batter is pretty thick and sticky. So when it comes time to flatten the cookies slightly, wet your fingertips a little bit (not too much!).
- Be careful not to overcook. They just need to spend a little time in the oven to firm up.
- These cookies are not very sweet but plenty sweet for babies, who have more tastebuds than us adults. If you'd like a little extra hint of sweetness, you can add maple syrup, banana, unsweetened applesauce, date syrup
- Serving suggestions: top with nut or seed butters, tahini, melted butter, etc. for extra protein and/or healthy fat
- Store in an airtight container for 1-2 days or in the fridge for up to a week. Or you can freeze for up to 3 months.
Joyce says
hi
can i substitute the orange sweet potato to the korean sweet potato
Min says
I haven't tried but I imagine it would work, although korean sweet potatoes are starchier so may need to add a splash of milk
Ros says
Hi! Thanks for the recipe, I just cooked these and it is yummy. One question that I have is… how do I heat them up after I thaw them in the fridge??
Min says
We actually eat it cold but you can bring to room temperature or reheat very briefly in the microwave (otherwise will get soggy)
Rosario Vera says
If I use chickpea flour, how much would it be?
Min says
I haven't tried so can't say for certain!
Jo says
Hi can I substitute with regular flour instead of oats?
Min says
Sure but won't be as chewy
Jeanie says
10 stars if I could! Kiddo-approved, and mom-approved for simplicity. Thanks so much, Min!
Min says
10 stars!!! The greatest complement! Thank you so much for sharing 😉
Dipa says
Love these!
Veronica says
I LOVE every one of Min's recipes! Andrew's Grandma
Min says
Aww thank you so so much!! Means the world to me!
R says
Hi! Would it be possible to make this into a cake? Looking for healthy ideas for a cake smash! If so, do you have a suggested bake time?
Min says
No these won't work as the batter is too thick but check out my first birthday cake recipe!
Gerise says
Thank you for sharing another yummy recipe that I know my kids will devour. I can't wait to make it!
Min says
Hope you guys enjoy!
Mun says
I steamed my sweet potato, forgot to put chia seed and they’re still tasty! Thanks for sharing the recipe
Min says
So glad you enjoyed this recipe! Thanks for shraing!
Faye says
So yummy! I substituted flaxseed because I didn’t have chia seed and then I added about 1.5 Tb of maple syrup for that they are more of a “treat”. Just tried the batter and even I want to eat them!! Can’t wait for my toddler to try them for dessert tonight!
Parmjot says
Hi there, I have some bags of baby purée I need to use up. Could I use sweet potatoe purée instead of a baked sweet potatoe?
Thanks!
Min says
I haven't tried but I imagine it will work!
Amritha says
Hello Min,
Is it okay to substitue chickpea with black/brown chickpea?
Min says
Oh wow! I've never tried black chickpeas before! Do they taste similar to the white ones? I imagine it will work but the color will be a lot darker. You can also use any white beans
Natalie says
Can you use oat flour instead??
Anna says
I don’t usually write reviews, but I just had to say THANK YOU for your amazing recipes. They are “realistic” recipes that parents can include in their daily lives, with simple ingredients and quick prepping. They have made my life so much easier with my two little ones and have taught me that healthy doesn’t have to be expensive and time consuming. Thank you thank you thank you!
We tried these baby cookies today and they were so easy to make. My 6.5 month old was getting frustrated and discouraged with baby led weaning, and these cookies helped us get the confidence boost (and nutritional goodness) we needed! I couldn’t believe how easy it was for him to eat. Can’t wait to get my toddler to try them out!
Min says
Thank you so so much for taking the time out of your busy schedule to write this incredibly encouraging message! I'm so glad you guys are enjoying these cookies and my recipes!
Amber says
Hello. Do you need to pre-soak the chia seeds before use in the recipe? Thank you in advance!
Min says
hi! no need
Christina says
Had some leftover roasted sweet potatoes so decided to give this a try. It was a hit with my daughter for snack time! The only thing I would do differently next time would be to blend the chickpeas first before adding in the mashed sweet potatoes. It didn't blend too well when I had everything in there because the batter was so thick. But could be because my blender isn't that strong haha. But great recipe and will be making more of this!
Min says
Thank you so much for this feedback!
Andi says
These are so easy to make and are seriously the best mess free, healthy snack for my toddler. He LOVES them.
Min says
So happy to hear!
Frankie says
Hi! I have a bag of bob’s red mill chickpeas. Do I have to soak r the chickpeas overnight first?
Min says
Hi! Yes if you using dried beans you want to cook first. Here's a post that I believe you'll find helpful - https://www.mjandhungryman.com/beans-for-babies/
Emily says
These are amazing! I think I probably ate more of these than my daughter during baby-led weaning because they're so filling and nutritious! Added almond butter after I warmed them up and they are amazinggggg
Min says
That's what I do too!! love it!
Laurie says
Wow! These are AWESOME--no more need to buy overpriced packaged kids snacks that often have a lot of added sugar or have little to no protein and fiber. This is our go-to cookie recipe-thanks Min!!
Liz S. says
My almost 14 month old loves these! Sweet potatoes are one of the few things he's not finicky about, so these have been a consistent hit for the past couple of months. I froze most of the batch, and they defrost beautifully to pack for daycare.
Min says
Thanks for sharing mama! So glad these are a hit!!
Hnin says
Hi,
Does the chickpea have to be cooked first?
Min says
Yes! I like to use no-salt-added canned
Heidi says
Can I use quick oats instead of rolled oats for this recipe? If so, is the amount the same? Thank you!
Min says
You can since you're turning it into flour and yes the same amount 😉
Bella says
Hi Min, if I use butternut squash instead of sweet potato, do you suggest adding a little sweetener? Thanks!
Min says
Hi! Yes you can. I would maybe add a little bit of mashed banana, applesauce, honey (if your child is over 1), or a splash of maple syrup
Ally says
Hi Min,
I don’t have chia seed. Can I substitute with something else?
Btw, a big fan. 🙂
Min says
Hi Ally, Thank you so much! You can use other seeds (like flax, hemp) for that extra boost of healthy fat or you can leave it out completely
Ayalah Levi says
I just made these for my baby. He loved it!
Min says
YAY!!! SO glad to hear 😉
Kati says
Hello! Thank you for sharing this recipe! Are the chickpeas dried or are they from a can? Thank you!
Min says
from a can for convenience. You can use dried just be sure they're cooked
Anna Lisa says
How many does this recipe make?
Min says
8 cookies. You can easily double or triple the recipe 😉
Charmaine says
Hi Min, is it ok for me to omit the chickpea for this recipe?
Min says
I'd substitute with other beans before omitting completely. You can try adding more oats too. Unfortunately, haven't tried making these without the chickpeas so can't tell you exact measurements. But if you, do let me know how they turn out!