Sweet Potato Infant & Toddler "Cookies"

These "cookies" are a healthy snack that I often have on hand either in my fridge or freezer as quick go to for my daughter. They are super soft and chewy which make them great when your little one is still fairly new to solids. The consistency decreases the risk of choking, and makes them easier to break down without all of their teeth.

The first few months that I gave them to my daughter I would even break them down into smaller pieces. They are packed with nutrients from the sweet potato, apple, and dates. The coconut oil, hemp hearts and chia seeds add a healthy dose of needed healthy fats and omega 3's for their developing body and brain. And as always they are completely free of refined sugar. The only sugars are naturally occurring from the dates, apple and sweet potato.

Sweet Potato Infant & Toddler "Cookies"

Author: Stephanie || Prep time: 20 mins || Cook time: 15 mins || Total time: 35 mins || Serves: 12 cookies

These energy and nutrient packed "cookies" are great for little ones who are relatively new to solids. The soft and chewy texture makes them easy to eat.


  • 1 cup roasted sweet potato/ yams (without skin)
  • 1 cup (approximately 6) medjool dates pitted
  • 1 apple (peeled, chopped and sauted in a bit of coconut oil)
  • Appoximately 1/4 cup boiling water (just enough to cover the dates)
  • 1/2 cup coconut flour (sometimes I use 1/4 coconut and 1/4 buckwheat flour to change things up)
  • 1/2 cup melted coconut oil
  • 2 heaping tbsp. of hemp hearts
  • 2 heaping tbps. of chia seeds
  • 1 tsp. vanilla extract
  • 1 tbsp. cinnamon
  • 1/4 tsp. ginger
  • pinch of sea salt


  1. Start by roasting the sweet potatoes (yams). Cover in tin foil and bake in the oven at 380 or 400 degrees. You may want to cut into smaller chunks depending on the size of potato. The time will vary depending on the size of potato but bake until very soft (on average around 45 minutes or so). I usually do this on a different day and have on hand for quicker baking.
  2. Peel and chop the apple. Saute on low to medium heat with a bit of coconut oil. Cook until soft.
  3. Pit and chop dates. Add boiling water to cover dates. Set aside for a few minutes.
  4. Drain any excessive water from dates.
  5. Preheat oven to 350 degree Fahrenheit . Line cookie sheet with parchment paper.
  6. Add the sweet potato, apple, dates and melted coconut in a medium size bowl. Blend with a hand blender for about a minute or until fairly smooth (some date chunks are fine!)
  7. Then add the remaining ingredients and mix by hand with a spoon.
  8. The cookie dough will be softer or gooier than normal. Take approximately a heaping tablespoon and roll into a ball. Then flatten on cookie sheet. These will not rise or expand so make them into the shape you want prior to baking.
  9. Bake for approximately 15 minutes or until the bottoms are slightly brown.
  10. Once cooked set aside until cool. Again, since they are soft they will fall apart way easier than a typical cookie. Once they set in the fridge though they will firm up and be easier to handle.


Store in the fridge in an air tight container for up to a week. Or keep in the freezer for up to three months. I often will make a large batch so that I always have some on hand in the freezer for those crazy days or weeks!