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.
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!
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.
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
- Roast 1 medium sweet potato, let cool, and scoop out the flesh.
- Mix the cooked sweet potato, peanut butter, eggs, maple syrup, and vanilla together in a large bowl.
- Add the dry ingredients and stir until combined.
- Roll batter into 12 balls, place on a baking sheet, and pop in the oven!
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.
More Veggie-Based Snacks and Treats
- Sweet Potato Blueberry Flax Muffins
- Carrot and White Bean Vegan Blondies
- 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.
Oatmeal Raisin Sweet Potato Cookies
- Mixing bowl
- Baking sheet
- 3/4 cup cooked sweet potato - about 1 medium
- 1/2 cup peanut butter - creamy or chunky
- 2 eggs
- 1/4 cup maple syrup - can increase to 1/2 cup to make these sweeter
- 1 tsp vanilla extract
- 1/2 cup rolled oats - certified gluten free if needed
- 1/2 cup raisins
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup chocolate chips
- 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!
- 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.