My daughter had been a bit “picky” for a few days in a row (I hate that word, but that’s about what it is). She wanted nothing but fruit. And I don’t really try to force things on her or play games with her about food (here comes the choo-choo, open the hangar for the plane, eat a bite for mommy/daddy/zora/whatever, etc) but I do try to offer her a variety of things, even when she’s on “jags.”
So I wanted to offer her something with protein in it, but she was turning down all the meat and cheese I’d put on her plate.
So I invented these.
On a whim… and they were just the ticket! The first small batch I made was gone within a few hours. So that night, I had to make a bunch more, which she happily ate throughout the next day.
This face? This is a sweet-potato-drunk face. She’s eating something like her 6th “cookie” in a row.
So here’s how to make these baby-friendly grain-free gluten-free treats.
Sweet Potato Cookies
Ingredients:
- 1 cup cooked sweet potatoes, mashed
- 2 eggs
- 3-4 Tbsp almond butter
- Generous sprinkle of cinnamon.
Method:
- Preheat oven to 350 degrees fahrenheit
- Combine all ingredients until a smooth thick batter
- Drop on a parchment-paper-lined cookie sheet
- Bake 10-12 minutes, then flip
- Bake an additional 5 minutes
- Cool on a cooling rack
I normally don’t cool things on cooling racks, but for these, because of the moisture in the sweet potatoes, it’s better if you do, especially if you plan to put them in a container for later. Otherwise the bottoms of the cookies will get a little bit soggy from trapped moisture.
And interestingly enough, when the second batch of “cookies” was gone, she seemed to be “healed” from her little picky-fruit-jag. And she’s been happily eating buttered carrots, peas, roast beef, and other foods again, as usual.
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
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I’m doing the 21 Day Sugar Detox and came across this recipe on Pinterest. I made them as they are “safe” for the detox and we liked them a lot! It is more of a thick pancake consistency (or at least ours were!), but soft and yummy. My kids ate them with some melted butter on top.
They are also very filling. Yum! Thanks.
Thanks so much for the recipe. My 18 month old son is in a major fruit and carb only phase right now and I’m looking to change that. But, I am wondering if the cookies should turn out crispy or crunchy at all? Mine turned out like flattened mashed sweet potatoes, not really cookie like. He wasn’t interested in them, part of what he doesn’t like about veggie is the texture.
Thanks,
Tori
when i made these they turned out nothing like yours! mine tasted just like eggs.. it was a little gross. so im going to add less egg and maybe an egg substitute.. and some cocoa!
this was an awesome idea though!! very healthy and easy!
Oh sad! Maybe your potato was smaller or your eggs were bigger or some other factor came into play. I’m sorry they were gross. Hope the next batch is better! I’m about to make some more for my daughter today.
Any other subsitutes for Almond butter?
Thanks for a great recipe. Anything with less than 5 inredients has my name written all over it. I just made these and threw in some roughly chopped nuts for texture. More savory than sweet. They turned out great. Oh the possibilities!
I made these with a jar of “roasted almond butter” and they were great! My son loved them. I tried again with banana instead of potato and they were great too. I then made them with “raw almond butter” (it looks lighter in colour and less oily) and they did NOT turn out. Twice. Make sure you’re using the almond butter made out of roasted almonds (the darker stuff). I had no idea that there was a difference – now I do
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I’m on a strict elimination diet – and craving some kind of cookie or breaded treat. Can’t do any nuts so wondering what would make a good replacement…? Any thoughts?
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Thanks you sharing the recipe. It’s easy to do and I love this because it’s gluten free. This is very healthy. Advisable for kids like yours who are picky with their food.
I made these tonight! THANK YOU!
My experience was this….
the recipe as is was too runny, pretty much liquid, that wouldn’t hold any sort of form. This MIGHT be because I baked my potatoes to soften them, and then I put them from oven into the mixing bowl. The heat may have melted the combo?
So I added some GF Flour (rice flour is what I had on hand) till it thickened up enough to hold a form. And since I was throwing things in, I threw in some rainsins and GF oats as well.
With this, the batter is sticky, but you need to hand flatten it into a thick disc shape…my first batch I just plopped on the cookie sheet and they didn’t flatten at all.
But, with adding the rice flour, I didn’t have to flip them.
I imagine this would be even better with almond flour instead.
I’m gonna try again tomorrow with the recipe as is and try letting the potatoes cool before mixing the dough. I also think that I’m going to try adding some shredding coconut and putting them on the cookie sheet greased with coconut oil.
Overall my version came out really nice, I love this idea. I think adding a GF flour to them makes them a bit more “cakey” that I bet the original version turned out. I’d like to try to get them to be a little chewier.
I wonder if coconut butter would work instead of the almond butter?
I am absolutely going to make these! I make a banana cake with similar ingredients but it never occurred to me to make cookies from the batter. You can make a pumpkin version, too, using canned pumpkin. Tasty.
I love these, I need to try these for the toddler. And the baby minus cinnamon.
Brilliant! I foresee these in my 8-month old’s future! Thanks for the excellent tip!
I have the same Q as ^pp, do you need the Almond Butter for consistency or will any ‘butter’ work? My 18mo has a severe dairy allergy and also is allergic to Tree Nuts so we use Earth Balance Butter. BUT I wonder (if it is a consistency thing and butter is to thin) if Sun Butter will work as a good replacement?
Looks great! Will regular butter or apple butter work in the recipe? Thanks!