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
Scale
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
