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Sweet Potato Peanut Butter Cookies

by Nensi Beram
4 comments

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Sweet Potato Peanut Butter Cookies

Recipe characteristics

  • Quick and easy to make
  • Rich and flavorful
  • Great as a snack or lunch box addition
  • You can serve them with a cup of coffee or tea
  • High in fiber
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • White rice flour: Rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking. 
  • Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
  • Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance.  Check How to make sweet potato puree for instructions.
  • Peanut Butter: You can add smooth or chunky peanut butter (my favorite). 
  • Coconut sugar: It can be subbed with brown sugar or regular white sugar (for a less healthy version).
  • Gingerbread spice mix: If you need a substitute, you can just use Pumpkin Pie Spice or cinnamon powder instead.

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

NOTE: Batter and dough made with room temperature ingredients will yield the best results.

Step 1

Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.

Step 2

In a large mixing bowl combine dry ingredients: white rice flour, oat flour, coconut sugar, gingerbread spice mix, and baking powder.

Step 3

Add sweet potato puree (check How to make sweet potato puree for instructions) and peanut butter, and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.

Note: The consistency of the dough will depend of the consistency of sweet potato puree and peanut butter.  If the dough is too sticky, you can add some extra flour. If the dough is too dry, add a bit extra peanut butter. 

Step 4

Roll the cookie dough into 12-14 balls, flatten the balls gently with your palm,  and place on baking sheet.

Step 5

Bake for approx. 25 minutes.

Step 6

Let the cookies cool for a few minutes until transferring them to a cooling rack.

Tips and how-tos

How to bake sweet potatoes
  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
  • Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
  • Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
  • Let them cool down a bit before peeling.
How to make sweet potato puree
  • Place the skinless sweet potato flesh in a blender or food processor.
  • Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).
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Sweet Potato Peanut Butter Cookies
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Sweet Potato Peanut Butter Cookies

Sweet Potato Peanut Butter Cookies

Nensi Beram
Sweet Potato Peanut Butter Cookies are rich, flavorful, and quick and easy to make. Dietary requirements: plant-based, gluten-free, and soy-free.
Prep Time 25 mins
Cook Time 24 mins
Cuisine Gluten-free, Vegan
Servings 12
Calories 135 kcal

Ingredients
  

  • 80 g white rice flour
  • 80 g oat flour
  • 70 g coconut sugar
  • 200 g sweet potato puree at room temperature
  • 100 g chunky peanut butter at room temperature
  • 1/2-1 teaspoon gingerbread spice mix
  • 2 teaspoons baking powder

Instructions
 

  • NOTE: Batter and dough made with room temperature ingredients will yield the best results.
  • Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
  • In a large mixing bowl combine dry ingredients: white rice flour, oat flour, coconut sugar, gingerbread spice mix, and baking powder.
  • Add sweet potato puree (check How to make sweet potato puree for instructions) and peanut butter, and mix until well combined and the dough begins to stick together. Adjust sweetness if needed.
    Note: The consistency of the dough will depend of the consistency of sweet potato puree and peanut butter.  If the dough is too sticky, you can add some extra flour. If the dough is too dry, add a bit extra peanut butter. 
  • Roll the cookie dough into 12-14 balls, flatten the balls gently with your palm,  and place on baking sheet.
  • Bake for approx. 25 minutes.
  • Let the cookies cool for a few minutes until transferring them to a cooling rack.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Sweet Potato Peanut Butter Cookies
Serving Size
 
12
Amount per Serving
Calories
135
% Daily Value*
Fat
 
5
g
8
%
Sodium
 
130
mg
6
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword cookies sweet potatoes peanut butter, gluten free sweet potato cookies

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4 comments

Erin November 16, 2022 - 3:26 am

What do you use as a replacement for the spice mix?

Reply
Nensi Beram November 19, 2022 - 2:31 pm

Hi, Erin! If you need a substitute, you can use pumpkin pie spice or maybe cinnamon powder instead. Or you can omit spices altogether.

Reply
Kendra November 17, 2022 - 7:13 pm

I wish your beautiful recipes had a metric conversion chart for those of us in the USA who don’t use metric measurements.
Hope you will consider…I’ve seen many other websites that have the ability to convert.. Minimalist Baker has one…maybe check out hers.
Best to you.

Reply
Nensi Beram November 19, 2022 - 2:32 pm

Hi, Kendra! I use grams for all my recipes because it is the most accurate way of measuring. I do have a plugin that automatically does the conversion to US measurements but it is disabled at the moment as it doesn’t seem to be very accurate.

But I will check it out, maybe I can find something more accurate.

Reply

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