These Sweet Potato Oat Cookies are chocolatey, moist, and oaty, making them perfect for your holiday cookie exchange. You would never guess they’re packed with sweet potato!
Sweet Potato Oat Cookies
If pumpkin is the star ingredient of October, then sweet potato should be the star for the rest of the holiday season. It’s ultra flexible, fitting with both sweet and savory dishes, and is killer in baked goods.
Why? Its natural sweetness means you need less sugar while its texture makes your recipe ultra-moist. So today we’re mashing up some sweet potatoes and throwing them in these Sweet Potato Oat Cookies!
RELATED: These Berrylicious Cookie Bars are kid-approved and mom-approved, perfect for an after-school snack or a little boost of energy throughout the day!
To make these Sweet Potato Oat cookies you’ll need:
- 2 medium sweet potatoes
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp each ground nutmeg, ground cloves, and ground ginger
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips or chunks
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Making the Sweet Potato Oat Cookies
- Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork tender.
- Drain water and mash potatoes, then set aside to cool some.
- In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.
- Combine butter and sugars until smooth, then add egg and vanilla. Once sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.
- Stir flour mixture into sweet potato mix, then fold in chocolate chips.
- Preheat oven to 350 degrees F (175 C). Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 10 to 12 minutes, or until slightly crisp on the outside (do not overbake! They make look soft in the center, that’s perfect!). Let cool on the pan for 20 minutes before transferring to a container.
You’ll make these cookies like you would any other. Mix together the wet ingredients, mix together the dry ingredients, then combine the two!
Mix in chocolate chips or chunks, scoop onto a cookie sheet and bake. BUT, whatever you do it is absolutely essential that you do NOT overbake these guys. They’ll transform from perfect and moist into the too-crispy, cakey cookies that everyone skips over at the holiday cookie exchange, and that ain’t something anyone wants.
Speaking of a holiday cookie exchange, check out more cookies recipes below!
- 30+ Dessert Bar Recipes
- Pretzel Chocolate Chip Cookies
- Grandma’s All-Occasion Sugar Cookies
- Candy Bar Peanut Butter Cookie Cups
- Frosted Sugar Cookie Bars
- Italian Anisette Cookies
- 50+ Cookie Recipes
Sweet Potato Oat Cookies
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 medium sweet potatoes
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup 1 stick unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips or chunks
Instructions
- Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork tender. Drain water and mash potatoes, then set aside to cool some.
- In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.
- Combine butter and sugars until smooth, then add egg and vanilla. Once sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.
- Stir flour mix into sweet potato mix, then fold in chocolate chips.
- Preheat oven to 350 degrees F (175 C). Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 10 to 12 minutes, or until slightly crisp on the outside (do not overbake! They make look soft in the center, that’s perfect!). Let cool on the pan for 20 minutes before transferring to a container.
Nutrition
This post was originally published on this blog on Dec 6, 2017.
Amanda Davis
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Jennie says
Made these with sweet potato from our garden. They taste amazing…and they turned green after a day. So good and so strange.
Amanda Formaro says
Glad you enjoyed them! :)
Judy says
Peeling sweet potatoes is one thing I hate with a passion so I pierce them with a fork and bake them in the toaster oven. The size determines the amount of time. Peeling is a snap and there’s no loss of flesh like peeling when raw.
Never thought of using sweet potatoes in cookies, then using white potatoes for candy seemed weird, too!!
Amanda Formaro says
Great tip Judy, thank you!
Sarah Bond says
So smart, thanks for the tip Judy! :D
Natalie says
I never thought of making cookies with sweet potato! They look so good! I have to try these ASAP ♥
Sarah Bond says
You HAVE to try them. So moist and tasty! :D