Sweet Potato Dark Chocolate Chip Protein Cookies

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

Fit + Fueled

An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
Get all the tools to take your physique into your hands. Over six-months, you’ll transform your life, mindset, and body in this program that’s part-course, part-coaching, and part-community.

I am proud to partner with North Carolina Sweet Potatoes as an Ambassador and look forward to bringing you more sweet potato goodness this year!

Sweet Potato Dark Chocolate Chip Protein Cookies? Oooooh, yes. You heard that correctly: Sweet potato + dark chocolate + protein. Clearly, they’re not your typical cookie.


The ingredients in these cookies are semi-healthy since they’re made with nutritious sweet potato and rolled oats, but the inclusion of dark chocolate morsels, creamy almond butter, and brown sugar make them an incredibly decadent treat at the same time. A scoop of vanilla protein powder adds some additional sweetness, but, more importantly, some serious staying power for an all-around stellar cookie that can be enjoyed as a pre- or post-workout snack as well as a dessert. I hope you enjoy these cookies as much as I do!



  • 1/2 cup mashed sweet potato
  • 1/2 cup rolled oats
  • 1/3 cup creamy almond butter
  • 1 scoop (~20 grams) vanilla protein powder
  • 1 large egg
  • 2 tbsp brown sugar
  • 1 tbsp melted coconut oil
  • 1/4 tsp cinnamon
  • 1/3 cup dark chocolate chips
  • pinch of salt

Directions: Preheat oven to 350 degrees F. Combine ingredients in a large mixing bowl and blend well.


Line a baking sheet with parchment paper (or coat with non-stick cooking spray). Using a spoon, evenly portion batter onto the baking sheet. Batter should make 12 cookies.


Bake cookies for 9-10 minutes or until edges are lightly browned. Remove from oven and allow to cool slightly before serving. Store cookies in a plastic container with lid in the refrigerator.


Makes 12 cookies


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