Banana Sweet Potato Cookies

Why You’ll Love These Banana Sweet Potato Cookies

There are so many reasons to fall in love with these banana sweet potato cookies, especially if you’re looking for a healthy snack that little ones will actually enjoy. First off, they’re made with wholesome ingredients you probably already have in your kitchen — like ripe bananas, cooked sweet potato, oats, and smooth peanut butter. No refined sugar, no weird additives, just simple, nourishing food you can feel good about.

What makes these cookies extra special is how baby-friendly they are. The texture is soft and easy to chew, which makes them perfect for babies and toddlers who are still getting used to solids. You don’t have to worry about crunchy edges or tough bites — they’re naturally tender thanks to the mashed fruit and veg.

They’re also great for kids with dietary restrictions. These cookies are naturally dairy-free and egg-free, and with the right peanut butter alternative, they can easily be made nut-free too. Plus, if you use certified gluten-free oats, they become a safe and delicious gluten-free snack.

Another big win? They're super freezer-friendly. You can bake a batch, freeze some, and always have a quick, healthy snack on hand for busy mornings, lunchboxes, or those sudden “I’m hungry!” moments.

And of course, the natural sweetness from the banana and sweet potato means no added sugar is needed. That makes them a great option for sugar-free snacks when you’re trying to avoid processed ingredients but still want something tasty and satisfying.

But maybe the best part is that these cookies aren’t just for the little ones. They’re genuinely delicious, which means the whole family can enjoy them. Whether you’re handing one to a teething baby or sneaking one for yourself with a cup of coffee, these cookies are a win all around.

Banana Sweet Potato Cookies Recipe

What You’ll Need

• 1 medium sweet potato
• 1 ripe banana (medium-large is great)
• 1 cup rolled oats
• 2 tbsp smooth peanut butter (look for one with no added sugar or salt)

Let’s Get Baking!

1. Cook the Sweet Potato: Start by preheating your oven to 180°C (350°F).

Peel your sweet potato, chop it into chunks, and steam or boil it for about 10–15 minutes, until it’s nice and soft. Once it’s done, drain and let it cool for a few minutes, just so it’s not too hot to handle.

2. Mash It Up: In a large bowl, mash the cooked sweet potato and the ripe banana together with a fork or potato masher. You’re looking for a smooth-ish mix, but a few little lumps are totally fine.

3. Mix in the Good Stuff: Add the oats and peanut butter to the bowl. Give everything a good stir until you’ve got a thick, sticky dough. It should hold together easily when scooped.

4. Shape Your Cookies: Line a baking tray with parchment paper or lightly grease it. Scoop out spoonfuls of dough and use your hands or the back of a spoon to gently flatten them into cookie shapes.

5. Bake Away: Pop your tray into the oven and bake for around 15 minutes, or until the tops are just starting to turn golden.

6. Cool & Enjoy: Once they’re done, let the cookies cool completely on a wire rack. This helps them firm up a little more while staying soft inside.

Tips For Success

Start with a really ripe banana — the riper, the better. You’re looking for one with plenty of brown spots because that natural sweetness is what helps these cookies taste so yummy without any added sugar. The same goes for the sweet potato. A soft, well-cooked sweet potato mashes easily and blends beautifully into the dough, giving the cookies their soft, almost cake-like texture.

When it comes to oats, rolled oats work best because they hold their shape a bit and give the cookies a nice chewy bite. If you only have quick oats on hand, those will work too, just expect a slightly softer, more blended texture.

If the dough feels too wet or sticky to shape into cookies, don’t worry. Let it sit for five minutes. The oats will absorb some of that moisture, and it’ll thicken up naturally. On the flip side, if it’s too thick, you can mash in a tiny bit more banana or even a splash of milk or water to loosen it up.

Don’t skip the parchment paper or a light greasing of your tray. These cookies are soft and can stick if the surface isn’t prepped. And when they come out of the oven, give them time to cool completely — this helps them firm up just enough to hold their shape but still stay lovely and soft inside.

And most importantly, taste one yourself! They’re made with such simple, nourishing ingredients that they’re perfect for little ones and grown-ups. So go ahead and sneak a bite (or three) — you’ve earned it.

Ingredients, Substitutions, and Additions

If you don’t have sweet potato, cooked pumpkin, or butternut squash will work just as well. They have a similar natural sweetness and soft texture that blends beautifully into the cookie dough. Just make sure they’re cooked until soft and mashed nice and smooth.

For the banana, there’s really no perfect replacement for that unique sweetness and stickiness, but if you’re in a pinch, you can try using unsweetened applesauce. About half a cup should do the trick. Keep in mind the flavor will be a bit different — still lovely, just more apple-forward and slightly less creamy.

If you're looking for a nut-free version (maybe for school lunches or allergies), you can replace the peanut butter with sunflower seed butter or even tahini. Just make sure it’s smooth and unsweetened so you keep that gentle, baby-friendly flavor.

Now, if you want to sneak in a little extra nutrition, feel free to stir in a tablespoon or two of ground flaxseed or chia seeds. These are packed with healthy fats and fiber, and they blend in without changing the texture much. For older toddlers and kids, you can also try mixing in a handful of finely chopped soft raisins or mini dairy-free chocolate chips for a little extra fun.

If your little one loves a bit of spice, a small pinch of cinnamon or a tiny sprinkle of nutmeg can really warm up the flavor. It’s totally optional but adds a cozy touch, especially nice in cooler months.

And finally, for a gluten-free option, just make sure your oats are certified gluten-free. Everything else in the recipe is naturally gluten-free, so it’s an easy tweak.

These cookies are super forgiving, so feel free to experiment a bit and find the combo your kiddo loves most.

How To Store

Storing these cookies is just as easy as making them, and they hold up really well, which is a huge win for busy parents. Once the cookies have cooled completely, you can pop them into an airtight container and keep them at room temperature for about two days. If your kitchen is a bit warm or humid, it’s best to store them in the fridge just to keep them fresh longer.

In the fridge, they’ll stay good for up to five days, which makes them perfect for grabbing on the go or packing into lunchboxes. Just make sure they’re in a sealed container so they don’t dry out. They’ll still stay soft and tasty, and you can even give them a quick warm-up in the microwave for a few seconds if your little one prefers them slightly warm.

For longer storage, these cookies freeze really well. Once they’ve cooled, place them in a single layer on a baking sheet or plate and freeze until firm — this keeps them from sticking together. Then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to three months. When you’re ready to serve, just take one out and let it thaw at room temperature for about 30 minutes, or warm it gently in the microwave for a quick snack.

So, whether you're batch baking or just want to have some healthy treats on hand, these cookies are perfect for storing, freezing, and enjoying whenever you need them.

Equipment

• Steamer pot
• Mixing bowl
• Airtight containers

Nutrition

Suitable for 6 months +

(Per cookie, approximate)

• Calories: 90–110
• Protein: 2–3g
• Healthy Fats: 3–5g (from peanut butter)
• Carbohydrates: 12–15g (from banana, sweet potato, oats)
• Fiber: 2–3g (from oats and banana)
• Vitamin A: from sweet potato
• Vitamin C: from banana and sweet potato
• Iron: from oats and peanut butter
• Potassium: from banana and sweet potato

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.