Sweet Potato Oatmeal Cookies Recipe
There is something undeniably comforting about sinking your teeth into a batch of freshly baked Sweet Potato Oatmeal Cookies. These chewy nuggets combine velvety sweet potato puree, hearty oats, and rich dark chocolate chips, creating an easy treat that warms from the inside out. Naturally sweetened with maple syrup and loaded with wholesome ingredients, these cookies are a perfect snack for lunchboxes, cozy evenings, or anytime you crave a little nutritious indulgence.
Ingredients You’ll Need
Pulling together these Sweet Potato Oatmeal Cookies is as simple as gathering a handful of pantry staples. Each ingredient plays a vital role—adding flavor, softness, and cheerful pops of color—guaranteeing the cookies bake up with the best taste and texture every time.
- Mashed Sweet Potato Puree: Brings moisture, natural sweetness, and that gorgeous orange hue to the cookie dough.
- Quick Oats: Give the cookies their trademark chewy heartiness and help hold everything together.
- Maple Syrup: Adds a gentle sweetness and a rich depth of flavor you won’t get from plain sugar.
- Vanilla Extract: Enhances the aroma and brings warmth to every bite.
- Dark Chocolate Chips: Dot each cookie with irresistible richness and pair beautifully with the other cozy flavors.
How to Make Sweet Potato Oatmeal Cookies
Step 1: Prep the Oven and Baking Sheet
Start off by heating your oven to 350°F (180°C). Prepare a cookie sheet by lining it with parchment paper, then give the paper a light brush of coconut oil. This helps the cookies slide off easily and adds a hint of subtle coconut flavor.
Step 2: Cook the Sweet Potatoes
Peel and trim your sweet potatoes, chopping them into 1-inch cubes. This ensures they cook evenly and mash smoothly later. Boil about 1 liter of water in a large saucepan, add the cubes, cover, and let them simmer on medium heat for 10 to 15 minutes, or until they’re perfectly fork-tender.
Step 3: Drain and Cool
Once cooked, drain the sweet potatoes in a sieve over the sink. Let them cool and steam out at room temperature for 10 minutes so they’re not dripping with moisture—which would make the cookie dough too wet.
Step 4: Mash to a Puree
Mash those sweet potato cubes until you get a creamy puree. Don’t worry if it’s not completely smooth; a little texture makes the cookies more interesting!
Step 5: Combine the Cookie Base
Measure out exactly 2/3 cup of your mashed sweet potato puree. (Pro tip: Consistency is key here, so don’t over- or under-measure!) Stir it together with your quick oats and the maple syrup in a mixing bowl. Here’s where you can toss in any fun add-ins, too.
Step 6: Adjust the Dough Texture
Your dough should be sticky and thick, easy enough to scoop but not runny. If it feels too wet, sprinkle in a few more oats. Too dry? Add a bit more sweet potato mash.
Step 7: Shape the Cookies
Scoop about one tablespoon of dough, grease your hands lightly with coconut oil, and roll it into a ball. Place each ball onto your prepared baking sheet and gently flatten them with your hands. Repeat until you have 10 cookie rounds—leave a bit of space between them, as they won’t spread much while baking.
Step 8: Bake to Perfection
Pop the tray into your preheated oven and bake for 15 to 20 minutes. You’re looking for golden edges and lightly bronzed tops. Remember, these Sweet Potato Oatmeal Cookies should stay soft and tender, not crisp.
Step 9: Cool and Enjoy
After baking, cool the cookies on the baking sheet for 10 minutes before moving them to a wire rack. This helps them firm up just enough to hold their shape, making them perfect for snacking straight away—or to pack up for later!
How to Serve Sweet Potato Oatmeal Cookies
Garnishes
For a special touch, try sprinkling the warm cookies with a little flaky sea salt or a dusting of cinnamon right after baking. The salt highlights the chocolate, while cinnamon brings out that cozy autumnal aroma.
Side Dishes
Serve these Sweet Potato Oatmeal Cookies alongside a cold glass of oat milk, a mug of spiced chai, or a fruity smoothie. They also love to be paired with a scoop of yogurt for a wholesome breakfast-on-the-go.
Creative Ways to Present
Stack the cookies on a rustic wooden board with a scattering of extra chocolate chips, or wrap them up in parchment and twine for sweet edible gifts. For gatherings, arrange them in a tiered dessert stand with a few orange slices or dried cranberries for color.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Sweet Potato Oatmeal Cookies to an airtight container and store them in the fridge. They’ll stay moist and delicious for up to three days, making them easy to grab for breakfast, snacks, or lunchboxes.
Freezing
If you want to save some for later (or double the batch!), freeze the cookies in a zip-top bag or airtight container for up to three months. Thaw them overnight in the fridge or at room temperature before enjoying.
Reheating
To bring back that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds or gently warm them in a low oven for a few minutes. The chocolate chips get a little melty, and the cookies are irresistibly soft again.
FAQs
Can I use old-fashioned rolled oats instead of quick oats?
Quick oats bind the dough better and lend a more tender chew, but if you only have rolled oats, give them a quick pulse in the blender or food processor to break them down a bit before using.
Are these Sweet Potato Oatmeal Cookies gluten-free?
Yes! As long as you use certified gluten-free oats, these cookies are naturally gluten-free and perfect for sharing with friends with gluten sensitivities.
Can I swap out the chocolate chips for something else?
Absolutely. Try dried cranberries, chopped nuts, or even white chocolate chips for a fun twist. The base recipe is a great canvas for your favorite add-ins.
What’s the best way to mash the sweet potatoes?
A fork or potato masher works well if you like a chunkier texture. For an ultra-smooth puree, you can use a food processor or immersion blender—just be careful not to blend too much or the cookies might get gummy.
Can I make the cookie dough ahead of time?
Definitely! Prepare the dough, shape into balls, and keep them covered in the fridge for up to a day before baking. This makes it easy to pop a tray in the oven whenever you want freshly baked Sweet Potato Oatmeal Cookies.
Final Thoughts
There’s just something magical about baking up a batch of Sweet Potato Oatmeal Cookies. Whether you’re new to baking or a seasoned pro, these cookies deliver comfort, wholesomeness, and so much joy. I hope you give them a try soon—your taste buds (and your friends!) will thank you.
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Sweet Potato Oatmeal Cookies Recipe
- Total Time: 40 minutes
- Yield: 10 cookies
- Diet: Vegetarian
Description
These Sweet Potato Oatmeal Cookies are a delightful and healthy treat, perfect for satisfying your sweet tooth without the guilt. Made with wholesome ingredients like mashed sweet potatoes, oats, and dark chocolate chips, these cookies are soft, chewy, and bursting with flavor.
Ingredients
Mashed Sweet Potato Puree:
2/3 cup
Quick Oats (scooped, swept):
1 cup
Maple Syrup:
1/4 cup
Vanilla Extract:
1 teaspoon
Dark Chocolate Chips:
1/3 cup
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil with coconut oil. Set aside.
- Prepare sweet potatoes: Peel, trim, and cut sweet potatoes into 1-inch cubes.
- Cook sweet potatoes: Boil sweet potato cubes in water for 10-15 minutes until fork-tender.
- Drain and mash: Drain sweet potatoes, let them cool, then mash into a puree.
- Mix ingredients: Combine sweet potato puree with oats and maple syrup in a bowl.
- Adjust consistency: Ensure batter is sticky but thick; adjust with oats or sweet potato as needed.
- Form cookies: Roll tablespoon-sized dough into balls, flatten, and place on prepared sheet.
- Bake: Bake for 15-20 minutes until golden brown.
- Cool and store: Cool on a rack before storing in an airtight container in the fridge or freezer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Sweet Potato, Oatmeal, Cookies, Healthy, Dessert
