These soft and chewy cake like Peanut Butter Sweet Potato Cookies are definitely a winner this season. Its gluten free, flourless and made with only 7 ingredients. It’s addicting and you cannot stop at one cookie for sure.
Sweet potatoes have their own earthy sweet flavor and texture. It makes an awesome baby food. Well, I am dealing with a 1 year old so I still have baby food at the back of my mind. Whereas, peanut butter is a world wide favorite ingredient. Therefore, when I combined these two famous ingredients the outcome had to be simply awesome.
However, I have been working on these cookies for a while to get the right firmness in just few ingredients and minimum steps. My 7-year-old has been a great helper. She kept criticizing them at every step and finally stopped tasting until I got it absolutely right. Phew! It’s hard to impress these elementary kids.
Ingredients for Peanut Butter Sweet Potato Cookies
Mashed Sweet Potato
Peanut Butter
Baking Powder
Salt
Maple Syrup
Banana
Crushed raw peanuts
I did not make any special trip to the grocery store because I often have all of them stocked up in my kitchen. I am sure the same must be true with you.
How to make these delicious Sweet Potato Cookies
One of the prepping steps is to boil the sweet potatoes and mash them. Then measure it to one cup.
Now, preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a well-greased parchment paper.
Then, in a mixing bowl I combined all the ingredients except (crushed peanuts).
Thereafter, I mixed them up with my hands. You may use spatula but with hands it mixes up really well. Now let it stand for 5 minutes or until it is sticky and somewhat dry.
Now, I tossed in crushed raw peanuts and mixed them nicely.
Afterwards, with the help of a cookie scoop I placed 12 cookies on the cookie sheet with equal spacing between each of them. I pressed the cookies gently with my fingers to smoothen the surface a bit.
Next, I placed the cookie sheet in the preheated oven and let it bake for 30 minutes.
Once done, turn off the oven and take out the cookie sheet. Let it cool down to room temperature before picking them. As the cookies cool down, they will easily leave the parchment paper without breaking and gets firm as well.
Now, its time to enjoy this amazingly delicious dessert.
If you are sweet potato fan then you may like my other recipes….
Roasted Sweet Potato in Habanero Sauce
Sweet Potato Pomegranate Soup
If you are looking for more recipes with Peanut Butter then I got you covered too…..
Peanut Butter Apple Pancakes
Peanut Butter Amaranth Cookies
Quinoa Flakes Porridge
Expert Tips:
- Greasing the parchment paper extremely well is important so that the cookies do not stick.
- 1 large sweet potato makes up to 1 cup mashed sweet potato.
- If you have leftover boiled sweet potato in the refrigerator it works well but bring it to the room temperature for a better result.
- If using bottled peanut butter make sure to drain the top oil and use only the peanut butter. We do not want a runny batter.
- You may use food processor to crush the peanuts. However, if you like crunchy texture of the cookies then just use mortar and pestle to crush the peanuts.
Frequently asked questions:
- These cookies stay fresh for 2-3 days in an air tight container at the room temperature. However, if stored in the fridge it stays good for longer time. Just microwave it for 10 seconds to bring it to the room temperature.
- These cookies are quite filling so serving size is 1 cookie per person.
- These cookies can be made in Air Fryer as well which I have mentioned in the recipe card.
If you get a chance to make this recipe then please leave your feedback in the comment section below and also rate this recipe. You may also tag @kiipfit on Instagram and I will definitely shout it out there.
Peanut Butter Sweet Potato Cookies
Ingredients
- 1 cup mashed sweet potato
- 1/4 cup creamy peanut butter
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1 large banana (mashed)
- 3/4 cup crushed raw peanuts
Instructions
- Preheat oven at 350-degree Fahrenheit and
prepare a cookie sheet with a greased parchment paper. - In a mixing bowl combine all the ingredients
(except crushed peanuts). Mix it with a spatula or hands until all the ingredients
are well blended. Let it rest for 5 minutes or until it becomes sticky and
slightly dried up. - Now, toss in crushed peanuts and roughly mix
with a spatula. - Next, with the help of a cookie scoop place 12
round cookies on the cookie sheet at equal distance.Then, gently with fingers smoothen the sides and the top of the cookies. (do not press them hard). - Place the cookie sheet in the oven and let it
bake for 30 minutes. - Once done turn off the oven and let it cool down to room temperature. Once cooled these cookies will leave the parchment paper without breaking. As they cool they become firm as well.
- Enjoy!!!!
Notes
- For Air Fryer Version – Follow until step 3. Then grease the basket of the Air Fryer. Now with the cookie scoop place the cookies properly in the basket. Turn on the Air fryer at 300 degree and bake for 20 minutes. Then, let it cool down and scoop out the cookies gently.Â
- These cookies stays good for 2-3 days in an air tight container at room temperature and up to 5 days in the refrigerator.Â
- This recipe makes up to 12 cookies and the serving size is 1 cookie per person.
- I have provided step wise images in the post above.Â
Nutrition
Clare says
I’m a low-sugar cook and new to vegan baking, and I have to say, I’ve really been missing my eggs, butter, and milk lately! So I took a chance on these, and they were a real hit. I didn’t have raw peanuts on hand, so I used raw cashews, and I think they hit a similar flavor profile. I used a cookie scoop to shape the cookies, and they stayed nice and round throughout baking and have not crumbled on the plate either.
When they came out of the oven, the peanut butter and sweet potato came through, and they were warm and comforting. But I missed a little brightness, so I made a quick glaze of 2 tablespoons of maple syrup, a tablespoon of fresh orange juice, half a teaspoon of orange zest, half a teaspoon of cinnamon, and a quarter teaspoon of ground ginger. Then I mixed it in a little pudding cup and dipped the cookies into it and put them on a rack to dry. That’s when they went from good to irresistible! They didn’t take up much of the glaze, so it didn’t add much to their sugar content, but those flavors were all right on top where they could get to the taste buds. Next time, I think I’ll take the cookies out partway through their cooling in the hot oven, dip them in the glaze, and then put them back into the oven to help the glaze dry.
Thank you–these are the first vegan low-sugar cookies that have really made me feel like I’m eating cookies!
Gunjan says
I am so glad Clare that these cookies worked for you. The glaze on them really sounds good and totally irresistible. Appreciate your feedback.
Jessica says
Hi! I will definitely try these! Can you use honey instead of maple syrup pls?
Gunjan says
I have personally not tried with honey since its a vegan recipe but i see no issues in trying with it. The taste might slightly change though but if you really want to use honey then go ahead.
Jade Å obat says
I’d love to try these but I’m one if those weirdos who doesn’t like bananas… Do you recommend anything to replace them with?
Gunjan says
hahahha! No worries. You may try using 1/4 cup apple sauce and adjust sweetener accordingly. Also, you may want to use brown sugar instead of maple syrup so that the cookie batter is not too runny. Make sure to taste test the batter before baking to make sure its nicely sweetened.
Or, you may use 1 tbsp flaxmeal soaked in 3 tbsp water. Increase brown sugar to 3/4 cup in that case and do not use maple syrup so that the batter is not too runny.
Hope these are helpful tips.
Debbie says
I loved how easy these peanut butter sweet potato cookies were to make. Simple ingredients and easy!! Win Win at my house, these cookies disappeared in no time. Great recipe!
Marisa F. Stewart says
What a fantastic combination. I simply love the idea of sweet potatoes and peanut butter. I’d never heard of them before and I must admit that they would be the perfect snack and energy booster. I’m making several batches to share with our sports minded family.
Denise says
What an incredible cookie! Simple ingredients put together makes a delicious bite to eat!
Gina says
My 2 favorite things to eat!!! I will try these in the air fryer I just got one and I’m literally air frying everything lol Do these cookies freeze well too?
Gunjan says
Sure! Hope you like it.
Leslie says
This is the perfect kind of recipe! It’s easy, healthy, and delicious! So Perfect!
Leslie Kiszka says
These look so simple, but so flavorful! My neighbor’s kids LOVE pumpkin cookies, so I think I know what I need to make them as a special treat!
tara says
Oh yes! Like candied sweet potatoes in cookie form. I’m in! Love that there are bananas in these easy cookies too. I’m excited to add these to my holiday after school snack list!
Gunjan says
Thank you Tara. My kids loves these so I am sure yours would love these too.
Danielle says
Building tower cookies must be the most entertaining process in the kitchen đŸ™‚ Love how healthy these are, and they look amazing! Great note on mixing the ingredients with hands!
Gunjan says
Thank you Danielle. It was indeed fun baking these cookies especially with my little one giving me feedback at every step.
Chef Dennis says
These Peanut Butter Sweet Potato Cookies can surely satisfy my cravings. I love that these cookies are soft and chewy cake like. Kids will love these.
Gunjan says
Absolutely. My daughter loves these and its her everyday after school snack.
Lori | The Kitchen Whisperer says
I am LOVING the idea of these cookies and the fact that they only require a few ingredients! I love sweet potatoes in cookies as it adds such a natural sweetness and it keeps the cookies super moist! Can’t wait to try these!
Gunjan says
Thank you Lori. Hope you get chance to gorge these beauties.