Tasty Sweet Potato Cookies for Babies and Toddlers

Finding healthy snacks that babies and toddlers will actually eat can feel like an uphill battle. You want something nutritious that supports their development, but let’s be honest – little ones can be pretty picky about what they’re willing to put in their mouths, and store-bought options are often loaded with sugar and preservatives.

These sweet potato cookies are a game-changer for busy parents who want to offer something wholesome without the fuss. They’re naturally sweet, soft enough for tiny hands to grab, and packed with nutrients that growing kids need.

What Kind of Sweet Potato Should I Use?

Any variety of sweet potato will work great for these baby-friendly cookies, but orange-fleshed sweet potatoes tend to be the sweetest and most appealing to little ones. You can use either regular sweet potatoes or the darker-skinned varieties – both will give you that natural sweetness that makes these cookies so tasty without added sugar. Make sure your sweet potatoes are fully cooked and soft before mashing them into the cookie dough, whether you roast, steam, or microwave them. If you’re meal prepping, you can cook and mash your sweet potatoes a day ahead and store them in the fridge until you’re ready to bake.

Options for Substitutions

This baby-friendly recipe is pretty forgiving when it comes to swaps, but here are some safe options:

• Sweet potato: You can easily swap sweet potato for butternut squash, pumpkin puree, or even mashed carrots. Just make sure whatever you use is well-cooked and mashed smooth.
• Banana: If your little one isn’t a fan of banana or you’re out, try using unsweetened applesauce or mashed avocado. Both work great as natural binders and add moisture.
• Chia seeds: No chia seeds? Try ground flaxseed mixed with the water instead – it creates the same gel-like binding effect. You can also skip this entirely if needed, though the cookies might be slightly more crumbly.
• Oats: Regular rolled oats work best, but you can use quick oats if that’s what you have. For babies under 12 months, pulse the oats in a food processor to make them finer and easier to digest.
• Plain flour: Whole wheat flour, oat flour, or even almond flour can work here. If using almond flour, you might need slightly less since it’s more dense.
• Cinnamon: Feel free to try other baby-safe spices like a pinch of nutmeg or ginger, or leave it out completely for very young babies who are just starting solids.

Watch Out for These Mistakes While Baking

The biggest mistake when making these baby-friendly cookies is not cooking the sweet potato thoroughly enough, which can leave hard chunks that are difficult for little ones to chew – make sure your sweet potato is fork-tender and completely soft before mashing.

Another common error is skipping the chia seed gel step, so be sure to mix your chia seeds with water and let them sit for 10-15 minutes until they become thick and gooey, as this acts as your binding agent since there are no eggs.

Don’t forget to mash your banana really well to avoid lumpy cookies, and keep in mind that these cookies will be much softer than regular cookies when they come out of the oven – they should feel set but still give slightly to the touch.

Since there’s no added sugar, these cookies won’t brown as much as traditional cookies, so look for lightly golden edges rather than waiting for a deep brown color to know they’re done.

What to Serve With Sweet Potato Cookies?

These soft, naturally sweet cookies are perfect for little ones as a snack with a cup of whole milk or water for toddlers who are learning to drink from a cup. I love serving them alongside fresh fruit slices like apple wedges, banana rounds, or berries to create a balanced snack time that keeps kids happy and satisfied. They’re also great for on-the-go snacking during car rides, park visits, or tucked into a diaper bag for those moments when you need a healthy treat handy. For older toddlers, you can even crumble them over plain yogurt or oatmeal to add some extra sweetness and texture to breakfast.

Storage Instructions

Keep Fresh: These sweet potato cookies stay soft and perfect for little hands when stored in an airtight container at room temperature for up to 3 days. I like to put a piece of bread in the container to help keep them moist, which is especially helpful since there’s no added sugar or preservatives.

Refrigerate: Pop them in the fridge in a sealed container and they’ll last up to a week. This is great for meal prep when you want to have healthy snacks ready for your little one throughout the week.

Freeze: These cookies freeze really well for up to 3 months in freezer bags or containers. I love making big batches and pulling out just what I need for snack time. They thaw quickly at room temperature, or you can give them to teething babies straight from the freezer as a soothing treat.

Preparation Time	10-20 minutes
Cooking Time	20-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 10-13 g
• Fat: 7-10 g
• Carbohydrates: 105-120 g

Ingredients

• 1 tbsp chia seeds (optional but recommended for added nutrition)
• 1/2 tsp ground cinnamon
• 3.5 oz banana (ripe, mashed)
• 2 tbsp water (or breast milk for extra nutrition)
• 1/4 cup all-purpose flour (King Arthur all-purpose works best)
• 1 cup rolled oats (use Bob’s Red Mill for better texture)
• 9 oz sweet potato (peeled and cubed into 1-inch pieces)

Step 1: Cook the Sweet Potato Base

• 9 oz sweet potato

Peel and cut the sweet potato into 1-inch cubes, then place in a pot of water and bring to a boil.

Cook for 8-10 minutes until the pieces are very soft and easily pierced with a fork.

Drain thoroughly in a colander and set aside to cool slightly.

I always drain sweet potatoes well because excess moisture will make your cookies too wet and dense, affecting both texture and baking time.

Step 2: Prepare the Chia Gel (Optional but Recommended)

• 1 tbsp chia seeds
• 2 tbsp water

While the sweet potato cooks, combine the chia seeds and water in a small bowl and stir to combine.

Let this mixture sit for 10-15 minutes until the chia seeds absorb the liquid and create a gel-like consistency.

This step can be skipped if you don’t have chia seeds, though they add beneficial fiber and omega-3s that are great for little ones.

Step 3: Create the Mashed Base

• cooked sweet potato from Step 1
• 3.5 oz banana

Add the mashed banana to the cooled cooked sweet potato and mash together with a fork until you reach a smooth consistency with no large lumps.

This creates a naturally sweet, creamy base that holds the cookies together without needing any added sugar or eggs.

For the smoothest texture, I sometimes press the mixture through a fine-mesh strainer, especially for younger babies just starting solids.

Step 4: Build the Dough

• mashed sweet potato and banana mixture from Step 3
• chia gel from Step 2
• 1 cup rolled oats
• 1/4 cup all-purpose flour
• 1/2 tsp ground cinnamon

Stir the chia gel from Step 2 into the mashed sweet potato and banana mixture (or skip if you didn’t make it).

Add the rolled oats, all-purpose flour, and ground cinnamon, then mix until a thick dough forms.

The mixture should hold together when pressed but not be overly wet.

Stir gently to combine everything evenly without overworking the dough.

Step 5: Shape and Bake the Cookies

• cookie dough from Step 4

Preheat your oven to 360°F (or 350°F if that’s easier to set).

Roll small portions of dough into balls about the size of a walnut, then place them on a parchment-lined baking sheet.

Gently flatten each ball with the back of a fork to create a slight indent, which helps them cook evenly.

Bake for 20-25 minutes until the cookies are set and lightly golden around the edges.

They should be soft enough for babies and toddlers to gum or chew easily.

Step 6: Cool and Serve

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, these cookies can be served immediately, stored in an airtight container in the refrigerator for up to 5 days, or frozen for longer storage.

Always supervise your little one while eating to ensure safe consumption.