Sweet Potato Oatmeal Cookies Recipe
If you’re looking to cozy up with a warm, comforting treat, this Sweet Potato Oatmeal Cookies Recipe is exactly what you need. Combining the natural sweetness and creaminess of sweet potatoes with hearty oats and a sprinkle of warming spices, these cookies are a perfect blend of flavor, texture, and aroma. Whether it’s for snack time, dessert, or sharing with friends, these cookies bring a unique twist that feels both wholesome and indulgent. Every bite showcases the delightful balance of soft and chewy, with chocolate chips adding just the right touch of sweetness, making this recipe a new favorite to keep in your baking rotation.
Ingredients You’ll Need
This Sweet Potato Oatmeal Cookies Recipe relies on simple, pantry-friendly ingredients that come together beautifully to create those rich flavors and wonderful textures everyone will love. Each ingredient plays an essential role, from creamy butter adding tenderness to spices layering depth and oats providing that classic chewy bite.
- Unsalted butter (1/2 cup): Use room temperature butter for perfect creaminess in your cookie dough; dairy-free options work well too.
- White sugar (1/2 cup): Adds sweetness and helps with cookie structure and browning.
- Brown sugar (1/2 cup): Brings moisture and a subtle molasses flavor that enhances the cookies’ depth.
- Sweet potato puree (2/3 cup): The star ingredient that gives these cookies a naturally sweet, smooth texture and vibrant color.
- Vanilla extract (1 tsp): Boosts all the flavors with its warm, familiar aroma.
- Gluten free all purpose baking flour (1 1/2 cups): Creates structure; gluten-free to keep these cookies accessible for many diets.
- Quick oats (1 1/2 cups): Adds heartiness and chewy texture that’s essential for oatmeal cookies.
- Cinnamon (2 tsp): Brings cozy warmth and pairs beautifully with sweet potato.
- Cloves (1/4 tsp): Contributes a hint of aromatic spice without overpowering.
- Nutmeg (1/4 tsp): Gives a subtle nutty, sweet spice perfect for fall flavors.
- Ginger (1/4 tsp): Adds a slight zing that livens up the spice mix.
- Baking soda (1 tsp): Provides leavening so the cookies rise nicely.
- Salt (1/4 tsp): Enhances sweetness and balances the spice.
- Chocolate chips (1 cup): A delicious finishing touch, melting into pockets of gooey chocolate.
How to Make Sweet Potato Oatmeal Cookies Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350 degrees Fahrenheit to prepare for baking your cookies to that perfect golden hue. Having the oven preheated ensures even cooking right from the moment they go in.
Step 2: Prepare Your Baking Sheets
Line two baking sheets with parchment paper. This simple step prevents the cookies from sticking and makes cleanup a breeze — and who doesn’t love easy cleanup?
Step 3: Cream the Butter and Sugars
In a medium mixing bowl, or using your stand mixer, beat together the unsalted butter with the white and brown sugars for about one minute until the mixture is light and fluffy. This is where the base of your cookie’s tender texture begins.
Step 4: Incorporate the Wet Ingredients
Add the luscious sweet potato puree along with the vanilla extract to the creamed butter and sugars. Beat them together until smoothly blended, infusing the dough with that signature moistness and flavor.
Step 5: Mix in the Dry Ingredients
Next, add your gluten free all purpose flour, baking soda, and the blend of spices—cinnamon, cloves, nutmeg, ginger—plus the salt. Beat these together until everything is just combined. This step is important to evenly distribute the spices that make the cookies so irresistibly fragrant.
Step 6: Fold in the Oats and Chocolate Chips
Gently fold in the quick oats and chocolate chips, ensuring you don’t overmix. The oats bring great texture while the chocolate chips are pockets of sweet surprises in every bite.
Step 7: Scoop the Dough
Using a medium cookie scoop or about 2 tablespoons of dough, portion out cookies onto your prepared sheets. This helps keep them uniform in size and ensures even baking.
Step 8: Add Extra Chocolate Chips on Top
Press a few more chocolate chips on top of each cookie dough mound. These melt gloriously on top while baking, making the cookies all the more inviting.
Step 9: Bake to Perfection
Bake your cookies for 13 to 17 minutes. I usually aim for 15 minutes to get a soft center with baked edges. Remember, they will firm up as they cool, so pulling them out slightly early is great if you prefer soft cookies.
Step 10: Cool and Enjoy
Allow your Sweet Potato Oatmeal Cookies to cool completely on the baking sheets. This helps them set up properly and makes them easier to handle before diving in for that first delicious bite.
How to Serve Sweet Potato Oatmeal Cookies Recipe
Garnishes
Try sprinkling a tiny bit of flaky sea salt or a dusting of cinnamon sugar on top of your cooled cookies to enhance both presentation and taste. The salt especially complements the sweetness beautifully.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a warm cup of chai or coffee. Their warming spices and rich texture make the perfect companion to your favorite cozy beverage.
Creative Ways to Present
For a fun twist, serve the cookies with a scoop of vanilla ice cream sandwiched between two cookies. You can also crumble them over yogurt or a fruit salad for a delightful texture and flavor boost.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sweet Potato Oatmeal Cookies in an airtight container at room temperature for up to 4 days. This keeps them nice and chewy, ready for whenever a sweet craving hits.
Freezing
These cookies freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They can last up to 3 months, making them perfect for prepping ahead.
Reheating
To bring back that just-baked warmth, pop your frozen or stored cookies in a 300-degree oven for 5-7 minutes or microwave for about 15 seconds. It’s like freshly baked again!
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Canned sweet potato puree works perfectly and saves time. Just make sure to drain any excess liquid to maintain the right dough consistency.
Are these cookies gluten-free?
Yes, when using gluten-free all-purpose baking flour and gluten-free oats, these Sweet Potato Oatmeal Cookies Recipe options are entirely gluten-free, making them accessible for many people.
Can I omit the chocolate chips?
Of course, if you prefer, you can leave out the chocolate chips or swap them with nuts, raisins, or even white chocolate chips for a different flavor profile.
How do I make these cookies vegan?
Replace the butter with a vegan dairy-free butter alternative and ensure your chocolate chips are dairy-free. The sweet potato puree and spices are naturally vegan-friendly.
Do these cookies freeze well?
Yes, they freeze wonderfully with little change in flavor or texture after thawing, making them a great make-ahead treat.
Final Thoughts
There’s something truly special about the combination of wholesome sweet potato and oats, and this Sweet Potato Oatmeal Cookies Recipe captures that magic perfectly. Whether you’re baking for family, friends, or just treating yourself, these cookies bring cozy comfort and deliciousness in every bite. I can’t wait for you to try them and add your own flair!
Print
Sweet Potato Oatmeal Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Deliciously soft and chewy Sweet Potato Oatmeal Cookies made with a blend of spices, oats, and chocolate chips. These cookies combine the natural sweetness and moisture of sweet potato puree with aromatic cinnamon, nutmeg, and cloves to create a healthy twist on a classic treat. Perfect as a gluten-free dessert or snack, these cookies bake quickly in the oven to golden perfection.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (room temperature, dairy free or regular)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2/3 cup sweet potato puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups gluten free all purpose baking flour
- 1 1/2 cups quick oats
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- Prepare baking sheets: Line two baking sheets with parchment paper and set them aside to prevent the cookies from sticking during baking.
- Cream butter and sugars: In a medium mixing bowl or stand mixer, beat together the unsalted butter, white sugar, and brown sugar for about 1 minute until the mixture is smooth and creamy.
- Add wet ingredients: Incorporate the sweet potato puree and vanilla extract into the butter and sugar mixture, beating until the ingredients are fully combined.
- Mix dry ingredients: Add the gluten free all-purpose flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt to the wet mixture. Beat until a uniform dough forms.
- Fold in oats and chocolate chips: Gently fold in the quick oats and chocolate chips until they are evenly distributed throughout the dough.
- Scoop cookies: Using a medium cookie scoop or two tablespoons, scoop portions of dough onto the prepared baking sheets, spacing them evenly.
- Add extra chocolate: Press some additional chocolate chips on top of each cookie scoop for an attractive finish and extra chocolate flavor.
- Bake cookies: Bake the cookies in the preheated oven for 13 to 17 minutes, usually around 15 minutes. Remove them slightly early if you prefer softer cookies, as they will continue to firm up as they cool.
- Cool and serve: Allow the cookies to cool completely on the baking sheets before serving and enjoying their chewy, flavorful texture.
Notes
- You can substitute the butter with dairy-free alternatives to make these cookies dairy-free.
- For softer cookies, take them out of the oven slightly earlier than the suggested baking time.
- Ensure sweet potato puree is smooth for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- These cookies are gluten-free when using gluten-free oats and flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
