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    Home » Recipes » Snacks

    Oatmeal Raisin Sweet Potato Cookies

    Modified: Apr 15, 2025 · Published: Mar 23, 2018 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 8 Comments

    1757 shares
    Jump to Recipe Print
    Sweet Potato Recovery Cookies

    Chewy, delicious, and gluten free, these Sweet Potato Cookies are a great post-workout snack, breakfast, or dessert. They’re studded with whole grain oats, raisins, and chocolate chips for a delicious and healthy treat.

    6 gluten free sweet potato cookies on a white countertop with oats sprinkled around

    Thank you to Cyclebar Uptown for sponsoring this post! For more information on my post policy, see the terms.

    Happy Friday Veg World! This week on Instagram, I partnered with Cyclebar Uptown in honor of National Nutrition Month. I had so much fun creating content about sports nutrition for their audience! Throughout the week, I gave tips about pre- and post-workout fuel, hydration, healthy carbs for athletes, and more. To check it out and learn more, visit their Instagram page.

    I created today’s Sweet Potato Cookies in honor of this collaboration with my favorite local cycling spot. That’s because they’re a great way to refuel after a hard cardio workout.

    For those of you who aren’t familiar with Cyclebar, their classes are fast-paced workouts on stationary bikes, led by upbeat instructors who make killer playlists! Not only are they a blast, but they also give you an AMAZING workout.

    I always sleep my best and feel full of energy the next day after my usual Thursday evening Cyclebar class. So if you’re looking to switch up your workouts, or add something new to the mix, check ’em out!

    Want more oat-based snacks? Check out the Chocolate Cherry Pumpkin Oatmeal Bars and the Parsnip Carrot Cake Granola while you’re here! 

    5 sweet potato cookies stacked on top of each other

    But don’t worry, you won’t need to go to a cycling class to enjoy these Oatmeal Raisin Sweet Potato Cookies ;-). They’re great after pretty much any type of exercise. In fact, the best fuel after working out is a mix of carbohydrates and protein, and these cookies certainly fit that bill.

    Why? Exercise, especially higher intensity workouts, can deplete your body’s stores of carbohydrates. Even more, depending on the type of exercise, your muscles will undergo some breakdown and damage – which, don’t worry, is totally normal and healthy.

    BUT it is important to replenish your body with the right foods to promote rebuilding and strengthening.

    Enter: Sweet Potato Cookies. These cookies have complex carbohydrates from cooked sweet potato, rolled oats, and raisins, and protein from peanut butter, making them a great post-workout snack. Honestly, they would be a good pre-workout snack too.

    Overhead view of a stack of sweet potato cookies next to oats and raisins
    They’re great to prep in bulk and keep in your fridge and freezer all week long. Oh and they have a VEGETABLE in them, which you know I’m pumped about!

    You can even make a sandwich with two cookies and some extra peanut butter in the middle… YUM. And they are delicious for breakfast too.

    How to Make Gluten Free Sweet Potato Cookies

    1. Roast 1 medium sweet potato, let cool, and scoop out the flesh. For an easy way to cook sweet potatoes, check out my Microwave Sweet Potato recipe.
    2. Mix the cooked sweet potato, peanut butter, eggs, maple syrup, and vanilla together in a large bowl.
    3. Add the dry ingredients and stir until combined.
    4. Roll batter into 12 balls, place on a baking sheet, and pop in the oven!

    That’s it!

    3 sweet potato cookies in a row on a white counter

    Expert Tips for Sweet Potato Cookies

    • If you cook the sweet potato in advance, this recipe can come together in less than 30 minutes! To roast a sweet potato, scrub it clean then use a fork to poke several holes in the outside skin. Place a piece of aluminum foil on the center rack in the oven and put the sweet potato on top. Roast at 400 degrees F for 45-60 minutes, or until the sweet potato is tender.
    • Substitutions: try almond butter in place of peanut butter or dried cherries or cranberries in place of raisins
    • These cookies will last at room temp in an airtight container for 3-5 days, but it’s best to keep them in the fridge to prevent them from going bad. You can also freeze them.

    12 sweet potato cookies on a white counter with a bite taken out of top right

    More Veggie-Based Snacks and Treats

    • Sweet Potato Blueberry Flax Muffins
    • Carrot and White Bean Vegan Blondies
    • Morning Glory Cookies
    • Easy Oatmeal Raisin Carrot Cookies
    • Spinach Banana Muffins
    • Spiced Oat and Butternut Squash Muffins
    • Zucchini Carrot Oat Muffins

    If you make this recipe, I’d love to hear from you! Please rate/review it using the stars on the recipe card or in the comments section.

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    Sweet Potato Recovery Cookies

    Oatmeal Raisin Sweet Potato Cookies

    A tasty gluten free snack studded with oats, raisins, and chocolate chips.
    5 from 6 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins
    Servings: 12 cookies
    Calories: 169kcal
    Author: Lizzie Streit, MS, RDN
    Cost: $10 to $12 total

    Equipment

    • Mixing bowl
    • Baking sheet

    Ingredients 

    • ¾ cup cooked sweet potato - about 1 medium
    • ½ cup peanut butter - creamy or chunky
    • 2 eggs
    • ¼ cup maple syrup
    • 1 teaspoon vanilla extract
    • ½ cup rolled oats - certified gluten free if needed
    • ½ cup raisins
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon
    • ¼ teaspoon sea salt
    • ½ cup chocolate chips

    Instructions

    • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
    • In a large bowl, combine the cooked sweet potato, peanut butter, eggs, maple syrup, and vanilla. Mix with a whisk or spatula until well combined. In a separate bowl, combine the rolled oats, raisins, baking soda, cinnamon, sea salt, and chocolate chips. Add the dry ingredients to the sweet potato mixture, and stir until well combined.
    • Roll batter into 12 balls (it will be sticky), and place them on the lined baking sheet, evenly spaced. Bake for 15-17 minutes. Enjoy!

    Notes

    • To cook the sweet potato in advance, scrub it clean and use a fork to poke several holes all around the skin. Place a piece of aluminum foil on the center rack in the oven and put the sweet potato on top. Roast at 400 degrees F for 45-60 minutes, or until the sweet potato is tender.
    • Substitutions: almond butter in place of peanut butter or dried cherries or cranberries instead of raisins
    • Store in an airtight container at room temp for 3-5 days or in the fridge. You can also freeze them for up to 3 months.

    Nutrition

    Serving: 1cookie | Calories: 169kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 185mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1236IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy exercising!

    Lizzie

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    1757 shares

    Reader Interactions

    Comments

      5 from 6 votes (5 ratings without comment)

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    1. Jess

      June 08, 2021 at 10:26 pm

      Could you use quick oats instead of rolled?

      Reply
      • Lizzie Streit, MS, RDN

        June 09, 2021 at 9:43 am

        Yes, that should work just fine. Let me know how you like the recipe! 🙂

        Reply
    2. Thuy

      August 08, 2020 at 1:01 pm

      Oh wow. These are delicious!!! I did add walnuts instead of chocolate chip. My husband doesn’t like chocolate chips in his oatmeal cookies. I was wondering if I can freeze dough balls?

      Reply
      • Lizzie Streit, MS, RDN

        August 09, 2020 at 3:54 pm

        Hi Thuy! I’m so glad you enjoyed the recipe. I have not tried freezing the dough balls, but I think it would work! Let me know if you try it.

        Reply
    3. Rachel

      May 10, 2020 at 12:25 am

      5 stars
      Never would have thought of cookies and sweet potatoes going together, but these look amazing! You have so many delicious looking sweet potato recipes – I can’t decide what to try first!

      Reply
      • Lizzie Streit, MS, RDN

        May 11, 2020 at 10:54 am

        Thank you so much, Rachel! I hope that you enjoy them all, and let me know which one you make :-).

        Reply
    4. Johnna Allen

      September 05, 2018 at 12:48 pm

      I read the recipe and it mentions eggs, but I dont see that listed in the ingredients. Are there eggs and if so, how many? Thanks!

      Reply
      • Lizzie

        September 05, 2018 at 3:18 pm

        Oh my gosh, thanks for catching that! I must have omitted the eggs from the ingredient list by accident. I updated the recipe to reflect the eggs…there are 2 in there. Let me know if you have any other questions :-). Hope you enjoy the recipe!

        Reply

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