Oatmeal Sweet Potato Cookies

Oatmeal Sweet Potato Cookies 

oatmeal sweet potato cookies


  • 3 cups old-fashioned rolled oats
  • 1 cup bobs read mill 1 for 1 rice flour (can sub wheat flour if desired)
  • ½ tsp ground
  • 2 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup orange-flesh of sweet potato cooked
  • ½ cup pure maple syrup
  • ½ cup coconut oil, melted
  • 1 tsp vanilla extract or ½ tsp almond extract
  • ½ cup dried cherries
  • 1/4 cup sliced almonds (optional)


  1. Preheat oven 350 degrees. Line baking sheet with parchment paper or spray liberally with oil.
  2. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped.
  3. In a mixing bowl combine processed oats, rice flour, ginger, cinnamon, baking powder, and salt.
  4. In mixer, add sweet potato puree, maple syrup, coconut oil – melted, vanilla until well combined. Fold in oat/flour mixture, dried cherries and sliced almonds if including. The dough will be thick.
  5. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  6. Bake until bottoms are lightly golden, 15 minutes.

This recipe makes a fantastic afternoon snack! Enjoy!

Free of eggs, gluten, dairy, soy and nuts (if made without almonds and almond extract)

Happy Kids!

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