Home Dessert Sweet Potato Flourless Cookies

Sweet Potato Flourless Cookies

by Kristen


OMG you guys, you have to try these.  They are so good!   In August, I posted an original recipe, Flourless Sweet Potato Brownies, and they instantly became popular on the web.  Yesterday, I had some leftover Baked Sweet Potatoes in the fridge, so I broke them out and decided to try a flourless sweet potato cookie.   I also added dark chocolate pieces and chopped almonds.   I really think that adding the chopped almonds was the secret to making these so good.   Adding Crunchy almonds to flourless cookies adds depth to these cookies.

One of the reasons why these cookies taste so good is because I used delicious ingredients.  In addition to the lovely already baked sweet potatoes, I also used almond butter, chopped almonds, and DARK, DARK chocolate pieces.


Flourless Sweet Potato Cookies With Dark Chocolate and Almonds


1 Packed Cup of Naked Mashed Sweet Potatoes 

2/3 cup of Almond Butter  ( or the nut butter of your choice.) 

1 Egg

Two teaspoons of Coconut oil 

1/4 cup of chopped almonds  ( I chopped almonds in my food processor, so they were pretty small pieces) 

 1/4 cup chopped chocolate pieces ( or the chocolate chip of your choice) 

One teaspoon baking soda, one teaspoon of salt 

Two teaspoons of coconut sugar, or your sweetener of choice 


Mix, all the ingredients in your mixer.  Mix the ingredients, until you get a cookie dough-like consistency

Using a Cookie Scoop, arrange cookie dough into 1 inch by 1 inch balls ( these will be more like globs) on a baking sheet lined with parchment paper

Bake at 350 degrees for 16-18 minutes

Let the cookies cool a bit before eating, so they don’t fall apart.   The longer you wait to eat them, the more like a real cookie they will seem.


Omg!  I must say, I prefer these cookies to my Flourless Sweet Potato brownies!  I loved these!  Plus, these cookies are healthy!

But just because something is healthy, does not make it low calorie.   Almonds are healthy, but if you are trying to watch what you eat, you shouldn’t eat a whole bag of almonds in one sitting.  Or an entire dark chocolate bar. You know?  Even healthy desserts should be eaten in moderation, just like any other dessert.   What this dessert is, is a dessert made from wholesome ingredients that have substance to them, not empty sugar calories.


Both my husband and son gobbled these up.   I must say, adding chopped nuts to flourless cookies is a GREAT idea.  It doesn’t make them seem so. you know, FLOURLESS


I love almost bitter, dark chocolate.  These flavors were out of this world!  I can’t wait to play around with this concept again!




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Tommie August 23, 2017 - 3:55 pm

Really yummy!! Thanks for sharing!

Kristen August 24, 2017 - 6:40 pm

I am glad you liked them!

RACHEL June 28, 2016 - 4:11 pm


Kristen June 28, 2016 - 4:45 pm

They’re actually roasted, then peeled. But you can also boil and mash, they just wont be as sweet.

Health Coach Lessons: How To Sneak In Veggies | Their Fit Life April 5, 2016 - 1:37 am

[…] Carrot custard, zucchini brownies, or sweet potato flourless cookies. […]

Tara October 10, 2015 - 7:27 pm

These look amazing, I will take dozen please. Love the sweet potato and chocolate together!!

Susan September 9, 2015 - 10:45 pm

These have entirely way too much salt. And I have no problem salting my food to taste. It is a good thing I tried the batter before baking. I thankfully had 1/2 cup extra sweet potato and then did a 1.5x batch to help negate the salt. It was still salty and I only used 3/4 tsp to begin with. So the changes I would do would be 1/4 tsp salt and 2 Tbsp sugar (and I am not a sugar addict). I used date sugar, maybe that’s why. I had coconut sugar but date sugar was already open, and since I rarely use sugar, I figured I would use it up first. They were still a bit salty even after baking, but much better. I do love the texture that almond butter gives cookies.

Amy czerniec February 13, 2016 - 12:29 am

I just made these cookies. I wish I would have scrolled down to see your comment. I have to agree, there is too much salt and not enough sugar. I think 1./4 teaspoon of salt would be enough. I followed this recipe to exactly as directed.

I do think they are good, I wouldn’t say great. I was hoping that they would be a little crispy. The photo makes them appear that way. They are very moist and cakey.

I will make them again with a few adjustments. Thanks kristen for the inspiration using sweet potatoes.


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