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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.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Calories 169kcal
Cost $10 to $12 total




  • 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.


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