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.

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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.

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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:

  1. Preheat oven to 350 degrees fahrenheit
  2. Combine all ingredients until a smooth thick batter
  3. Drop on a parchment-paper-lined cookie sheet
  4. Bake 10-12 minutes, then flip
  5. Bake an additional 5 minutes
  6. 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.

30 Comments on Sweet potato “cookies”

  1. Karen says:

    Ever tried these with cashew butter?

  2. Trincy says:

    These turned out great for us!! We used refrigerated natural peanut butter (might stiffen up the mixture for those having that issue) and added a little flaxseed for fiber. I also only used 3/4 cup of sweet potato because that was all I got from the one cooked sweet potato that I had on hand. I also made these into puffs which worked out great! My daughter loves this recipe! Thanks so much for sharing!

  3. Trincy says:

    These turned out so great! After the first batch came out of the oven, I thought the texture would be great to make grain free puffs too! My daughter loves it! I only had about 3/4 cup of sweet potato on hand but it still worked for us! Thank you!!

  4. Yadira says:

    Hi this recipe looks great! I’m just wondering about egg. My daughter is 8 months old and i haven’t offered her egg yet. Is it safe for a 8 months old baby? I appreciate your answer

  5. Courtney says:

    Love the recipe – but turned out very runny for us (even with 2c mashed yams instead of 1)…. So I added an entire ‘nother yam. Still runny. Ended up having to add an entire Banana and about 3T coconut flour to get it to thicken up. Not sure why this as, as the yams I was using were a good size! We also added a little vanilla and nutmeg to sweeten it up a bit. Made them for our 10 mo old baby and he likes them!

    • I’m sorry yours were runny! That’s weird… were the cooked yams already cooled down? I think maybe if steam is “trapped” inside, they might be more soft than otherwise. Glad your baby likes them! Good save. 😉

  6. Hollie says:

    Does anyone know if these freeze well? Ta 🙂

  7. Cassie says:

    So just made these with coconut butter (Coconut Manna by Nutiva) and put them on the skillet like pancakes and 12 month old little guy loves them! I also put them in the oven this way and they turned out good too!

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  9. Samantha says:

    I just finished making these. My batter was also a bit thin but I think that was because my almond butter seemed runnier than usual. Anyway, I added a little ground up oatmeal to thicken it a bit and after I dropped the batter on the parchment I used the spoon to spread it out. They came out perfect and look exactly like the picture. My little boy hasn’t eaten one yet but his daddy has and they got his seal of approval! Thank you so much for the recipe 🙂

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  11. Jenn L says:

    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.

  12. Tori says:

    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

  13. Miranda says:

    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!

    • Joyful Abode says:

      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. 🙂

  14. Jayme says:

    Any other subsitutes for Almond butter?

  15. Sue says:

    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!

  16. allison says:

    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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  18. Betsy says:

    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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  21. Akishya says:

    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.

  22. C Lo says:

    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. 😉

  23. Sarah G. says:

    I wonder if coconut butter would work instead of the almond butter?

  24. Linda Sand says:

    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.

  25. Bobbi says:

    I love these, I need to try these for the toddler. And the baby minus cinnamon.

  26. Kristen says:

    Brilliant! I foresee these in my 8-month old’s future! Thanks for the excellent tip!

  27. Kat says:

    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?

  28. Emily says:

    Looks great! Will regular butter or apple butter work in the recipe? Thanks!

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