Grain Free, Gluten Free Sweet Potato Chocolate Chip Cookies

I have been doing a few grain free baking experiments lately. The older Penelope gets, the more sugar seems to pop up everywhere. Her memory of those times I have given her a cookie at a party or special time are strong, so she asks for cookies a lot. I don’t want to deprive her, but I want to keep grain and sugar consumption down to the bare minimum for both of us. I have such a sweet tooth. I have bought good organic cookies or cookie dough for years, but I want to try to only eat cookies if I made them myself.

So when I saw this grain free cookie recipe, I knew I had to try it. But most of the time when I make a healthy cookie, all it does is make me want a damn Thin Mint even more because it was so unsatisfying. So my interpretation of the recipe has more natural sweet things added to it, because if you are gonna call it a cookie, it needs to taste like a dern cookie!

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Namely, I put in lots of chocolate chips. Oh yeah.

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While I was making the cookies, Penelope was next to me in her learning tower, making a mess with the shredded coconut.

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After mixing in my $10 garage sale Cuisinart food processor, I spooned some out to be baked that day and some to be frozen for a later day. Just lay your cookie portions onto something flat and freeze them for about 20 minutes.

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Then you can dump them into a freezer bag, lay it flat and put it into your freezer, which of course is next to your slow cooker freezer meals, right? The day you want to cook them, just take out as many as you want and put them straight into the oven. Cook for about 1 to 2 minutes longer than if the dough was at room temperature.< When you have about two minutes left to bake, take them out and press them down with a fork. They will not spread without you pressing them into a cookie shape. Then put them back in and cook for the last few minutes.

Grain Free, Gluten Free Sweet Potato Chocolate Chip Cookies


  • 2 cups of cooked sweet potato or pumpkin
  • 2 cups arrow root
  • 1 cup coconut flour
  • 1/2 cup softened pastured butter
  • 1/2 cup coconut oil
  • 1/2 cup shredded coconut
  • 1/2 cup Grade B Maple syrup
  • 2 cups of fair trade chocolate chips
  • 2 pastured eggs
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 3 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp baking soda
  • 1 tsp sea salt


  1. Bake at 350 degrees for about 20 minutes

If you are interested in more healthy sweet treats,check out my ecookbook Gluten-Free, Grain-Free Baking. And you also might want to get on my email newsletter list, to be the first to know about discounts and new books coming out.


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  • Katherine
    July 17, 2012 at 2:23 PM

    2 CUPS of arrowroot? Is that correct, because that is a LOT of starch! Most recipes just call for a tbsp or so.

    • Stephanie
      July 17, 2012 at 7:31 PM

      Yes! There is no flour or grains in this recipe. This makes a lot of cookies! I can’t remember exactly how many but it was at least 60 cookies.

  • elizabeth
    July 17, 2012 at 8:29 PM

    wait- your learning tower link sent me to a post about the e-cookbook. so confused! do you love it? i am thinking of getting one for my biscuit, but they’re uber pricey, and yeesh, i dunno. have you done a post on this that i’m too much of a luddite to find?

    ps- my hubs is gonna love those cookies. he goes bananas for arrowroot cookies.

    • Stephanie
      July 17, 2012 at 8:41 PM

      I just checked it and it works fine now, can you try again? They are super pricey, but worth every penny!

  • angela
    July 18, 2012 at 2:30 PM

    Thank you so much for posting! I”ve been waiting for this since I saw your instagram photo a few weeks ago! You list the second ingredient as “2 cups arrow root, 1 cup coconut flour”. Do you mean 2 cups arrowroot AND 1 cup coconut flour. Or is it one or the other? Thanks!

    And I have a great grain free/sugar free recipe for banana bread that I ‘ll send you. My kids love it.

    • Stephanie
      July 19, 2012 at 12:32 AM

      Yes, AND. so three cups total. I would love that recipe! Banana bread is one of the few things I am really good at baking, but now that I am going grain free, I need a replacement!

      • angela
        July 19, 2012 at 5:28 PM

        Banana Bread Mini Muffins – I adapted this from Wellness Mama –

        5 pasture eggs
        2 bananas
        1/4 cup grade B maple syrup *not in her recipe, I added it
        1/4 pasture butter or coconut oil – I’ve only used butter 🙂
        1 tsp. vanilla
        1/2 cup coconut flour *I didn’t think that sounded like enough when I first read her recipe, but it works!
        1 heaping spoonful arrowroot
        1 tsp. baking soda
        1 tsp. celtic sea salt *not in her recipe, I added it
        Life is Good Chocolate Chips – I used half the bag *not in her recipe, I added it

        Wellness Mama says to just dump everything in a bowl and mix. But I always have good luck doing things the Ina Garten way. Therefore I whipped the wet ingredients and then slowly added the dry. And I took the time to sift the coconut flour. Another Barefoot Contessa trick I always use when baking is to mix the chocolate chips with flour. So when you throw the chips into the mixer they don’t all go to the bottom. So since I added that 1/4 maple syrup that Wellness Mama didn’t call for, I added probably another 1/2 coconut flour with the chocolate chips. The mixture should be pretty formed and not runny. They are AWESOME. My son eats like 3-4 a day to fuel him for swim team and I couldn’t be happier he’s not fueling up with gluten/grains/carbs!!! I don’t know what I’d do without these.

        I used mini muffin tin and baked at 400 for 11-13 minutes.

        • Stephanie
          July 20, 2012 at 4:32 AM

          I love me some Wellness Mama! Thanks for this recipe!

          • Rebekah
            February 19, 2013 at 2:01 PM

            Can you recommend a healthy banana bread recipe without egg (my daughter is allergic)?

          • Stephanie
            February 19, 2013 at 2:10 PM

            Do you know the standard flax seed plus water egg substitution? That would work fine here.

  • Stephanie
    July 19, 2012 at 4:24 AM

    I bought a Learning Tower after seeing yours a couple times. It ROCKS! It is the only way I can get anything done in the kitchen sometimes. Many times. I’ve been meaning to tell you, but seeing these pics reminded me. My husband thought it was too expensive, but I left him alone for a whole day with our son and the very next day he ordered it!

    • Stephanie
      July 19, 2012 at 3:08 PM

      LOL, that is a great story! They are awesome! I would not be able to accomplish anything in the kitchen without one!

  • Tess
    August 30, 2014 at 9:50 PM

    Is it ok to use tapioca starch in this instead of arrowroot? I’m going to make a batch this weekend for the freezer for school lunches! Made them before (with arrowroot) and me and my kiddo loved them! Thank you 🙂

    • Stephanie
      September 2, 2014 at 12:26 PM

      Yup, that would be fine!