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Gluten-Free Banana and Sweet Potato Sandwich Cookies

Looking for something different to make with overripe bananas? Try these yummy and filling cookies.

Banana and Sweet Potato Sandwich Cookies
Banana and Sweet Potato Sandwich Cookies


(Makes 7 filled sandwich cookies)

For the cookies

3 medium overripe bananas

1/3 cup Origine Coconut Sugar

2 teaspoons Origine Vanilla

2 cups almond flour

1-1/2 teaspoon Origine cinnamon

1/4 teaspoon salt

For the filling

1 cup mashed, cooked sweet potato

1 teaspoon Origine Vanilla

1/2 teaspoon Origine cinnamon

Two big dashes ground nutmeg (optional)

1/8 teaspoon lemon extract (optional)

Pinch of salt (optional)


1. Preheat oven to 350 degrees F.

2. Mash the bananas in a medium sized bowl until smooth.

3. Add in coconut sugar and vanilla and mix well.

4. Pour almond flour, cinnamon and salt over the banana mixture and blend until smooth. Mixture will be soft.

5. Drop by well rounded tablespoon onto parchment lined cookie sheet. Spread dough and flatten to a circle about 2-1/2" in diameter, about 1/4 inch thick.

6. Bake for 20 minutes until firm and browned. Remove from oven and cool completely on cooling rack.

7. For the filling, mix sweet potato, vanilla, cinnamon and nutmeg and lemon extract if using. Blend until smooth and the consistency of frosting. If mixture is too thick, add a little hot water to thin. Taste and adjust spice if desired.

8. Spread a thick amount of the sweet potato filling onto a cookie and top with a second cookie to make a sandwich. You may only use about 3/4 cup of the mixture. Refrigerate any unused sweet potato filling for another meal.

8. Store uneaten cookies in refrigerator. Serve at room temperature.


Nutrition Facts (calculated using MyFitnessPal App)

Per filled sandwich cookie:

322 calories

17.2 g fat

34.3 g carbs

7.8 g protein

6.4 g fiber

Per single cookie, no filling:

146 calories

8.6 g fat

13.9 g carbs

3.7 g protein

2.7 g fiber

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