These Sweet Potato Oat Cookies are chocolatey, moist, and oaty, making them perfect for your holiday cookie exchange this year.
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4.34 from 3 votes

Sweet Potato Oat Cookies

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!
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Desserts
Cuisine: American
Servings: 24 cookies
Calories: 193cal
Author: Amanda Formaro


  • 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


  • 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.


Serving: 2cookies | Calories: 193cal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 152mg | Potassium: 70mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1495IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 1mg