Sweet Potato and Coconut Cookies

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Sweet Potato and Coconut Cookies

We are heading to our friends house in Killington, VT and I will be making dinner for 10-12 guests while everyone skiis.  I am not a skiier and much happier in the kitchen!

Of course I need to make the doggies a special treat for the weekend too!



  • 2 cups rolled oats
  • 1 cup unsweetened coconut, shredded
  • 1 teaspoon cinnamon
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 15 ounce can puree sweet potatoes (or pumpkin)


  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.

  2. Take the oats and pulse until smooth in your food processor or mini chopper.  Add to a mixing bowl.  Add the remaining ingredients and mix until combined well.

  3. Use a small ice cream scoop or tablespoon and place as a ball onto the baking sheet then press lightly with your fingers.  These will not spread therefore you can place them fairly close to each other.

  4. Bake for 12-15 minutes or until the edges begin to brown.  Let cool completely before your furry BFF can enjoy one!  Store refrigerated sealed bag or container for 1 week.

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