There’s something heartwarming about the smell of cookies baking in the oven, reminiscent of cozy afternoons in grandma’s kitchen when life felt slower and sweeter. Today, I’m bringing you a cookie that’s both nostalgic and refreshingly new – Banana Sweet Potato Cookies. They’re tender, naturally sweet, and have that “just one more” quality we all know too well.
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Overview of Recipe Content
What is it?
These Banana Sweet Potato Cookies are a cross between a soft muffin top and a tender cookie, perfect for an afternoon pick-me-up, a kid-friendly snack, or a wholesome dessert.
Why you’ll love it
- Naturally sweet from banana and sweet potato – less refined sugar needed.
- Soft, cake-like texture with a hint of cinnamon spice.
- A great way to sneak veggies into your baking.
- Perfect for using up ripe bananas and leftover sweet potatoes.
Taste
Warm cinnamon notes, gentle banana sweetness, and earthy undertones from the sweet potato – a flavor hug in every bite.
Seasonal / Health perks
- Great for fall and winter coziness.
- Extra fiber and vitamins from sweet potato and banana.
- Can easily be made dairy-free.
Ingredients
- 1 ripe banana, mashed
- 1 cup cooked sweet potato, mashed
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Tools Needed
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
Suggested Substitutions
- Swap butter for coconut oil for dairy-free.
- Use maple syrup instead of brown sugar for a richer, deeper sweetness.
- Add walnuts, pecans, or dried cranberries for extra texture.
How to Make Banana Sweet Potato Cookies
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash & Mix – In a large bowl, mash the ripe banana and sweet potato until smooth.
- Cream the Butter & Sugar – In a separate bowl, beat together butter and brown sugar until light and fluffy.
- Combine Wet Ingredients – Stir the banana-sweet potato mixture and vanilla into the creamed butter.
- Mix Dry Ingredients – In another bowl, whisk flour, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients until just combined.
- Add the Extras – Fold in chocolate chips (if using).
- Scoop & Bake – Drop spoonfuls of dough onto the baking sheet. Bake for 10–12 minutes or until edges are set and tops are lightly golden.
- Cool & Enjoy – Let cool for 5 minutes on the baking sheet before transferring to a wire rack.
What to Serve with Banana Sweet Potato Cookies
- A hot cup of chai or coffee.
- Warm apple cider for a cozy fall afternoon.
- A scoop of vanilla ice cream for dessert night.
Tips for Making It Perfect
- Don’t overmix once the flour is added – it keeps cookies soft.
- Use very ripe bananas for the sweetest flavor.
- Chill the dough for 30 minutes if you want thicker cookies.
Storage Instructions
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months; thaw at room temperature.
General Information
Banana and sweet potato are a classic comfort-food pairing in Southern baking. They create a naturally moist crumb, making these cookies feel indulgent without being overly heavy.
Frequently Asked Questions
Can I use canned sweet potato?
Yes – just make sure it’s plain and unsweetened.
Can I make them gluten-free?
Swap flour with a 1:1 gluten-free baking blend.
Can I use white sugar instead of brown sugar?
You can, but brown sugar gives a richer flavor and softer texture.
Conclusion
These Banana Sweet Potato Cookies are the perfect mix of nostalgia and creativity. If you loved this recipe, you might also enjoy my Pumpkin Banana Bread or Sweet Potato Pie Bars for more cozy baking inspiration.
Interactive Elements
Tried this recipe? Leave a comment below and let me know how it turned out!
Share your cookie photos on Pinterest or tag me on Instagram @PoulefRecipe.
Nutritional Information (per cookie, approx.)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 110 | 2g | 18g | 9g | 4g | 2g | 2g | 60mg |
Banana Sweet Potato Cookies – The Irresistible Soft & Chewy Treat You’ll Crave Again and Again
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Soft, naturally sweet, and full of cozy flavor – these Banana Sweet Potato Cookies are a wholesome twist on a classic treat.
Ingredients
1 ripe banana, mashed
1 cup cooked sweet potato, mashed
1/2 cup brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash banana and sweet potato until smooth.
3. Cream butter and brown sugar until light and fluffy.
4. Stir in banana-sweet potato mixture and vanilla.
5. Whisk together flour, baking soda, cinnamon, and salt, then fold into wet mixture.
6. Fold in chocolate chips.
7. Scoop dough onto baking sheet and bake for 10–12 minutes.
8. Cool on baking sheet for 5 minutes before transferring to rack.
Notes
For dairy-free cookies, swap butter with coconut oil.
Use very ripe bananas for best flavor.
Chill dough before baking for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
