Sweet Potato Cookies

These are the cookies you bake when you want something sweet but also something that actually fuels you. Whole-wheat flour, rolled oats, wheat germ, coconut, and chopped nuts give each cookie real substance, while mashed sweet potato keeps them incredibly soft and moist.

Honey and brown sugar do the sweetening, with cinnamon and nutmeg adding that warm spice note and a hit of lemon zest brightening the whole batch. They’re the kind of cookie that tastes indulgent but is packed with ingredients you can actually feel good about.

Drop them by the teaspoon and you’ll get four dozen from a single batch. They disappear fast from lunch boxes, cookie jars, and cooling racks alike.

Pro Tips

• Use cooked, cooled, and well-mashed sweet potato. Lumps will create uneven texture in the cookies and they won’t spread properly.
• Don’t overbake these. Pull them at 10 minutes for a softer, chewier cookie. They firm up as they cool on the rack.
• The dough is thick and chunky. That’s normal. A teaspoon measure helps keep the cookies uniform so they bake evenly.