The moment you bite into these Sweet Potato Oatmeal Cookies, you’re greeted with pure comfort and a bit of nostalgia. Soft, chewy, and brimming with warm spices, they’re a sweet treat that feels wholesome and indulgent all at once. Each cookie is naturally sweetened by earthy sweet potato, a hint of maple syrup, and just enough brown sugar to keep things classic. Whether you’re looking for a cozy fall dessert or a twist on a childhood favorite, Sweet Potato Oatmeal Cookies deliver flavor and texture that always satisfy.
Ingredients You’ll Need
One of the best things about these cookies is that the ingredient list is refreshingly simple and filled with pantry staples. Each element plays a special role, building layers of taste and texture while keeping things straightforward for any home baker.
- Mashed cooked sweet potato (1 cup): Adds natural sweetness and incredible moistness, plus a lovely orange hue.
- Rolled oats (1 cup): The key to hearty texture and that classic oatmeal bite.
- Whole wheat flour (3/4 cup): Offers nuttiness and extra fiber; all-purpose works if you prefer a lighter cookie.
- Brown sugar (1/2 cup): Deepens the flavor with rich, caramel-like notes.
- Maple syrup (1/4 cup): Provides natural sweetness and subtle maple undertones.
- Coconut oil, melted (1/4 cup): Keeps the cookies soft and brings a faint tropical aroma.
- Large egg (1): Binds everything together and adds structure; swap for a flax egg if making it vegan.
- Vanilla extract (1/2 teaspoon): Rounds out the flavors and enhances the sweetness.
- Ground cinnamon (1/2 teaspoon): Brings warm, cozy spice that pairs perfectly with sweet potato.
- Ground nutmeg (1/4 teaspoon): A little adds complexity and earthiness.
- Baking soda (1/4 teaspoon): Helps your cookies rise just enough for a soft center.
- Salt (1/4 teaspoon): Balances sweet flavors and makes every ingredient shine.
- Chopped walnuts (1/2 cup, optional): For crunch and toasty flavor—totally optional but delightful.
- Raisins or dried cranberries (1/3 cup, optional): Adds a pop of tangy sweetness and a chewy finish.
How to Make Sweet Potato Oatmeal Cookies
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly from the moment they hit the oven. Line a baking sheet with parchment paper so removal is a breeze, and you won’t have to worry about any sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the mashed sweet potato, brown sugar, maple syrup, melted coconut oil, egg, and vanilla extract. Mixing these together until smooth lays the foundation for the rich, moist base of your Sweet Potato Oatmeal Cookies.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the rolled oats, whole wheat flour, cinnamon, nutmeg, baking soda, and salt. This step makes sure every bite of cookie is seasoned evenly and the spices are well distributed.
Step 4: Bring Wet and Dry Together
Add your dry mixture gradually into the wet mixture. Stir until everything just comes together; overmixing can make the cookies tough, so keep it gentle for a tender texture.
Step 5: Fold in the Add-Ins
If you’re including walnuts and raisins or dried cranberries, gently fold them in now. They’ll add extra dimension—nutty crunch, chewy sweetness, or a little of both!
Step 6: Scoop and Shape Your Cookies
Using a tablespoon or small cookie scoop, drop dough in heaping spoonfuls onto your prepared baking sheet, spacing them about 2 inches apart. Give each cookie a little flatten with the back of a spoon so they bake evenly.
Step 7: Bake to Golden Perfection
Pop the sheet in the oven and bake for 12–15 minutes. Look for edges that are lightly golden and centers that remain just slightly soft—your cue for perfect Sweet Potato Oatmeal Cookies.
Step 8: Cool and Enjoy
Let the cookies sit on the baking sheet for about five minutes; this helps them firm up and makes transferring easier. Move them to a wire rack to cool completely—or sneak one while it’s still warm!
How to Serve Sweet Potato Oatmeal Cookies
Garnishes
Add a dusting of powdered sugar, a sprinkle of cinnamon, or even a gentle drizzle of maple glaze to make your Sweet Potato Oatmeal Cookies look as irresistible as they taste. If you’re feeling extra decadent, a touch of melted dark chocolate can take them to the next level.
Side Dishes
These cookies shine with a tall glass of cold milk, a hot cup of chai, or even some vanilla Greek yogurt for breakfast. Want to keep it seasonal? Pair them with spiced apple cider or a cozy pumpkin latte for the full autumn experience.
Creative Ways to Present
Arrange your Sweet Potato Oatmeal Cookies in a rustic basket for a brunch table, stack them in glass jars for gifting, or build DIY ice cream sandwiches using vanilla bean ice cream. They also make an adorable addition to any dessert board with fresh fruit and a little jam on the side.
Make Ahead and Storage
Storing Leftovers
Keep your cooled Sweet Potato Oatmeal Cookies in an airtight container at room temperature. They’ll stay wonderfully soft and chewy for up to four days—just be sure to hide a few if you don’t want them all to vanish overnight!
Freezing
You can absolutely freeze these cookies. Place them in a single layer on a baking sheet to freeze, then stack in a freezer bag with parchment between layers. They’ll be fresh and ready for a quick snack anytime for up to 3 months.
Reheating
If you love a warm cookie, reheat one or two Sweet Potato Oatmeal Cookies in the microwave for about 10 seconds, or in a low oven until just heated through. This brings back that just-baked softness and aromatic spice.
FAQs
Can I make these cookies gluten-free?
Absolutely! Just swap the whole wheat flour for your favorite gluten-free all-purpose flour blend. Double-check that your oats are certified gluten-free to be safe, and you’re all set for delicious Sweet Potato Oatmeal Cookies without the gluten.
Can I use canned sweet potato?
You can use canned sweet potato puree in a pinch—just make sure it’s unsweetened and not pie filling. If it’s very watery, blot with paper towels or drain excess liquid for the best cookie texture.
What’s the best way to cook the sweet potato?
Roasting or microwaving whole sweet potatoes (skin on) brings out their flavor best. Pierce a sweet potato and roast at 400°F until tender, or microwave in 5-minute intervals. Once cool enough to handle, peel and mash.
Can I make these cookies vegan?
Definitely! Substitute the egg with a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water, let gel for 5 minutes), and make sure to choose plant-based mix-ins. Your Sweet Potato Oatmeal Cookies will still be soft and flavorful.
What other mix-ins work well?
These cookies are fantastic with semi-sweet chocolate chips, shredded coconut, or chopped pecans. Swap raisins for dried cherries or chopped dates if you’d like to mix up the flavors in your Sweet Potato Oatmeal Cookies.
Final Thoughts
If you’re craving cookies that are loaded with heart, warmth, and a dash of wholesome goodness, Sweet Potato Oatmeal Cookies are calling your name. They’re easy enough for a weeknight baking project and special enough to share with friends and family—so why not give them a try? Your taste buds (and anyone lucky enough to snag a few) will thank you!
Print
Sweet Potato Oatmeal Cookies Recipe
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Sweet Potato Oatmeal Cookies are a delightful treat that combines the natural sweetness of sweet potatoes with wholesome oats and warm spices. Perfect for a cozy dessert or a sweet snack, these cookies are easy to make and even easier to enjoy.
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 1/4 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 large egg
- 1/2 teaspoon vanilla extract
Add-Ins (Optional):
- 1/2 cup chopped walnuts
- 1/3 cup raisins or dried cranberries
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, combine the mashed sweet potato, brown sugar, maple syrup, melted coconut oil, egg, and vanilla extract. Mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the oats, whole wheat flour, cinnamon, nutmeg, baking soda, and salt.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the walnuts and raisins if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon. Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- You can also use all-purpose flour if you don’t have whole wheat flour on hand.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
