How can you get a picky eater to eat vegetables in their packed lunch? Bake with them! These sweet potato cookies are ridiculously easy to make, totally moreish and delicious, free from refined sugar, suitable for vegans, are nut free and freeze well. They’re my new favourite bake.
Are these orange sweet potato cookies easy to make?
Yes – they are very easy to make! All you have to do is blend all the ingredients together (apart from the raisins, which you add at the end), form into balls, flatten and bake. And voila – you have a healthy, delicious cookie that’s full of hidden vegetables. It’s a perfect recipe to try with picky eaters.
If you’re looking for more tips to help your picky eater to eat their vegetables read this guest post from Simone Emery of Play With Food.
Do you need a blender to make these healthy cookies?
You will need a blender or a food processor, although they would probably turn out ok with a handheld blender as well if that’s all you have.
I made these sweet potato and orange oaty cookies in my Froothie Optimum G2.3 blender*. It took just a minute or two to break the mixture down to the right consistency. If you’re thinking of buying a new blender you can read my review of the G2.3 blender here.
Did the kids like these sweet potato cookies?
After some initial uncertainty my seven year old son has decided that he loves these and keeps asking for more. I’ve just stuck the last of my freezer stash in his lunchbox for tomorrow so I’ll have to get another batch on the go.
I don’t think I could manage to keep his lunch boxes so healthy without batch cooking recipes like these for the freezer. If you’re looking for veggie lunchbox inspiration check out these 20 healthy vegetarian lunchbox ideas or alternatively visit my instagram feed where I often share his daily lunch boxes.
Check out my healthy lunchbox ideas
Here’s how to make sweet potato cookies:
Orange sweet potato cookies
Ingredients
- 130 g sweet potato purée
- 130 g oats
- 2 tbsp orange juice
- 30 g raisins
Instructions
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Preheat the oven to 180°C (fan)/200°C/gas mark 6.
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Line a baking tray with greaseproof paper.
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Place the sweet potato, the oats and the orange juice into a food processor or high powered blender and pulse until combined.
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Stir through the raisins.
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Roll into ten small balls. Place onto the baking tray and flatten with your hands or with the back of a fork.
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Bake for 10 minutes.
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Allow to cool on a wire rack.
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These freeze well. Place a little greaseproof paper between each cookie, or freeze flat on a tray to stop them from sticking together.
If you like this you might like these spiced sweet potato muffins.
Pin orange and sweet potato cookies for later
*Affiliate link: I am a Froothie Ambassador. If you buy something after clicking on this link you will pay the same price but I will receive a small commission. Thank you for supporting Sneaky Veg!
Mandy I just made these and they’re awesome! I’m so impressed. I should have pressed the mixture down flatter as they don’t change shape at all as they cook and when I first took them out I thought they were going to be a disaster, but they taste really good! I cheated a bit and added about two tsp of brown sugar, and when I went to add the raisins realised I don’t have any but found a baking mix of raisins, cherries & chocolate chips so used that instead and its really nice. So mine aren’t quite as healthy as your recipe but still a million times better than most cookies.
They sound lovely! I have another sweet potato cookies version coming soon which is a bit more complicated and also has chocolate chips. R has decided that he doesn’t like chocolate though, so I needed a version for him! Thanks for commenting x
These look lush! Thinking of trying them out for M. When you defrost them do you just take them out in the morning for lunchtime or do you need to defrost overnight?
If I put them in a lunchbox at 7.30am they are defrosted by lunchtime. Hope she enjoys them!