Sweet Potato Cookies For Babies And Toddlers | Healthy & Easy Snack

These sweet potato cookies are a delightful choice for young children beginning their food journey. Created with just five clean and simple ingredients, they offer a healthy option for babies and toddlers who are learning to self-feed. With no refined sugar, dairy, or eggs, these cookies provide a soft texture that’s easy to chew and packed with natural flavor and nutrients. Whether you’re new to baby-led weaning or just want a wholesome snack for little ones, this recipe makes it easy to nourish growing appetites with confidence and care.

Why You’ll Love This Recipe

These cookies check all the boxes for parents seeking simple, healthy food options. First, they’re quick to prepare and made entirely from kitchen staples, cutting down prep time and grocery trips. Second, they’re naturally sweetened by the richness of sweet potatoes, so there’s no need to add sugar. Third, they are incredibly soft and moist, making them suitable for babies with few or no teeth and toddlers who need energy-packed snacks.

Not only are they nutritious, but they’re also customizable. Add-ins like mashed banana, a touch of applesauce, or a drizzle of maple syrup can tailor the flavor for older toddlers with more developed taste preferences.

Ingredients You’ll Need

• 1/2 cup (50g) rolled oats
• 1 cup (220g) cooked and mashed sweet potato (about one medium potato)
• 1/2 cup (70g) chickpeas, rinsed and drained
• 1 teaspoon cinnamon
• 2 teaspoons chia seeds

Each ingredient brings something beneficial. Rolled oats are turned into flour and form the base of the cookie, offering whole grain goodness and fiber. Sweet potatoes are rich in beta-carotene and lend a creamy sweetness that’s perfect for babies. Chickpeas provide plant-based protein and support satiety. Cinnamon offers warmth and aroma without being overpowering. Finally, chia seeds help bind the dough and offer healthy fats and fiber, which are essential for digestion and brain development.

How to Make Sweet Potato Cookies

Start by steaming or baking your sweet potato until soft, then mash it thoroughly to remove any chunks. In a blender, pulse the oats until they resemble a fine flour. Add in the mashed sweet potato, chickpeas, and cinnamon. Blend everything until you achieve a smooth, thick batter. Remove the mixture from the blender and gently stir in the chia seeds. Let it rest for a minute or two so the chia seeds can absorb moisture and improve consistency.

Scoop small portions of the dough onto a baking tray lined with parchment paper. Slightly moisten your fingertips and press each scoop into a flat, rounded cookie shape. Bake in a preheated oven at 350°F for about 10 minutes. Cool completely before serving to ensure the cookies set properly.

Step-by-Step Instructions

1. Prepare Oat Flour
   Place rolled oats in a food processor or blender and pulse until they turn into a fine flour.
2. Blend the Main Ingredients
   Add mashed sweet potato, chickpeas, and cinnamon to the oat flour. Blend until the mixture is creamy and thick.
3. Mix in the Chia Seeds
   Transfer the batter to a bowl and mix in chia seeds until evenly combined.
4. Portion the Dough
   Using a spoon or small scoop, place 8 to 9 small mounds of dough onto a baking sheet lined with parchment.
5. Shape the Cookies
   Wet your fingertips slightly and gently press each mound to flatten it into a round cookie shape.
6. Bake the Cookies
   Bake for 10 minutes at 350°F until the cookies are just set. They should feel soft and pillowy.
7. Cool and Serve
   Let the cookies cool completely before offering them to babies or toddlers. This helps them firm up and hold their shape.

Helpful Tips

Allowing the cookies to cool fully is essential, as they continue to set once removed from the oven. The texture should remain soft and moist — avoid overbaking to preserve this quality. Wetting your fingers before shaping the dough helps prevent sticking. If you’d like a slightly sweeter version for older kids, adding a small banana or applesauce into the mix works beautifully. These cookies are allergy-friendly and freezer-safe, making them a convenient option for batch prep.

Details

Flavor: Mildly sweet with a hint of cinnamon
Texture: Soft, tender, and easy to chew
Occasion: Great for snacks, mealtime sides, and on-the-go treats
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Notes and Variations

This cookie recipe is very forgiving. You can use ground flax in place of chia seeds, or add a splash of unsweetened almond milk if the batter feels too thick. For toddlers who prefer variety, consider stirring in raisins or using different spices like nutmeg. These cookies also make a lovely teething aid when chilled or frozen briefly.

Nutritional Information (Per Cookie)

Nutrient	Per Cookie
Calories	56 kcal
Protein	2 g
Carbohydrates	10 g
Sugar	1 g
Fiber	2 g
Sodium	10 mg
Vitamin A	2363 IU
Calcium	21 mg
Iron	1.8 mg

Frequently Asked Questions (FAQ)

Are sweet potato cookies safe for babies to eat?
Yes. These cookies are made from age-appropriate, nutritious ingredients that are gentle and easy to chew.

Do sweet potato cookies need added sugar for toddlers?
Not at all. The natural sweetness from sweet potatoes is usually enough, but you can adjust by adding banana or applesauce if needed.

What age can babies eat sweet potato cookies?
Most babies can begin enjoying these cookies around 6 months of age, provided they’re ready for solids.

Can sweet potato cookies be frozen for later?
Yes, they freeze well. Store in a sealed container for up to 3 months. Thaw at room temperature before serving.

Storage Instructions

Keep these cookies in a sealed container at room temperature for up to two days, or in the refrigerator for one week. To freeze, lay them flat in a single layer and store in a freezer-safe container once solid. To serve, simply thaw overnight or let sit at room temperature for about 30 minutes.

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Conclusion

Sweet potato cookies for babies and toddlers are a healthy and satisfying option for growing kids. Packed with wholesome ingredients and made without sugar or allergens, they support early nutrition without compromising on taste or texture. They’re also quick to make and easy to freeze, giving you a ready-to-go snack when time is tight. Whether you’re navigating baby-led weaning or prepping toddler snacks, this recipe makes things a little easier and a lot more delicious.

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