If you’re anything like me, you love a cookie that manages to feel both homey and wholesome, and these Sweet Potato Oatmeal Cookies check all the boxes. Imagine every warm, cozy vibe of autumn packed into a delightfully chewy cookie that’s kissed with cinnamon and sweetened naturally with velvety sweet potato. Perfect for chilly mornings, after-dinner treats, or sharing with loved ones, these cookies are a celebration of texture and flavor—plus, they sneak in a little veggie goodness without sacrificing an ounce of indulgence. Sweet Potato Oatmeal Cookies are bound to become your new baking obsession!
Ingredients You’ll Need
The beauty of Sweet Potato Oatmeal Cookies is that they call for simple, easy-to-find ingredients that come together with a little magic in your kitchen. Each one plays a pivotal role in offering the perfect balance of chewiness, softness, nuttiness, and cozy spice.
- Mashed sweet potato: Adds natural sweetness and lovely moisture for a soft, rich crumb.
- Rolled oats: The classic ingredient that brings hearty texture and rustic charm to every bite.
- All-purpose flour: Lends structure and ensures your cookies bake up just right.
- Brown sugar: Infuses a deep, caramel-like sweetness while helping the cookies stay tender and chewy.
- Granulated sugar: Balances the moisture and adds a touch of crispness around the edges.
- Unsalted butter: Offers rich flavor and just the right amount of fat for a melt-in-your-mouth result.
- Large egg: Binds everything together for perfect texture.
- Vanilla extract: Enhances the warm spices and rounds out the flavors.
- Baking soda: Helps the cookies achieve a beautiful rise and lightness.
- Ground cinnamon: Adds classic warmth and aromatic spice that pairs perfectly with sweet potato.
- Ground nutmeg: Offers a subtle, earthy undertone that makes the cookies extra cozy.
- Salt: Just enough to balance the sweetness and accentuate every flavor.
- Pecans or walnuts (optional): For a toasty, nutty crunch and extra flavor (totally optional, but highly recommended!).
- Raisins or dried cranberries (optional): Adds a juicy pop of sweetness and cheerful color if you’re in the mood.
How to Make Sweet Potato Oatmeal Cookies
Step 1: Prep Your Baking Station
Start by preheating your oven to 350°F (175°C) so it’s ready when you are. Line a baking sheet with parchment paper to prevent any sticking and make cleanup a breeze. This little bit of prep work guarantees your Sweet Potato Oatmeal Cookies will bake evenly and release easily.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This step helps distribute the baking soda and spices all throughout the flour, ensuring every cookie is bursting with autumn flavor and rises just as it should.
Step 3: Cream the Butters and Sugars
In a large bowl, cream the softened butter with both brown sugar and granulated sugar until the mixture is light and fluffy. Don’t rush this! Creaming well adds air to your dough and creates that tender cookie crumb we all crave.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until fully incorporated. These two simple ingredients bring the batter together and introduce a subtle layer of flavor that ties everything together.
Step 5: Stir in the Mashed Sweet Potato
Fold in the mashed sweet potato, blending gently until your mixture smooths out and takes on the sunshiny hue of fall. The sweet potato not only amplifies flavor but infuses every Sweet Potato Oatmeal Cookie with incredible moistness.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to your wet mixture, mixing only until just combined. Overmixing can lead to tougher cookies, so a gentle hand here pays off with perfectly tender results.
Step 7: Fold in Oats, Nuts, and Fruit
With the basics together, it’s time to fold in rolled oats (and, if you like, a generous handful of pecans, walnuts, raisins, or dried cranberries). The oats give you that hearty chew, and the add-ins bring fun flavors into every batch of Sweet Potato Oatmeal Cookies.
Step 8: Shape and Bake
Drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 12 to 14 minutes, or until the edges are beautifully golden and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely—if you can possibly wait that long!
How to Serve Sweet Potato Oatmeal Cookies
Garnishes
For a little wow factor, sprinkle the warm cookies with a pinch of flaky sea salt, a dusting of cinnamon sugar, or even a delicate drizzle of vanilla glaze. These delicate touches make Sweet Potato Oatmeal Cookies a little fancier for serving at gatherings or sharing with friends.
Side Dishes
Sweet Potato Oatmeal Cookies pair beautifully with a mug of hot tea, chai, or a cold glass of milk (dairy or non-dairy alike). For a sweet-and-savory combo, serve them alongside a bowl of spiced nuts or some fresh fruit. Trust me—your snack spread will feel effortlessly elevated.
Creative Ways to Present
Try stacking your cookies in a clear jar with a ribbon for a heartfelt homemade gift, or arrange them on a platter surrounded by cinnamon sticks, dried orange slices, or nuts. They also make a charming addition to holiday cookie swaps, potlucks, and even brunch tables. However you present them, Sweet Potato Oatmeal Cookies are both delightful and memorable.
Make Ahead and Storage
Storing Leftovers
Cool the cookies completely and store them in an airtight container at room temperature for up to five days. A slice of bread in the container can help keep your Sweet Potato Oatmeal Cookies extra soft and chewy by absorbing excess moisture—an old baker’s trick that really works!
Freezing
Freeze your cooled cookies in a single layer on a baking sheet, then transfer them to a zip-top freezer bag or airtight freezer-safe container. They stay fresh and delicious for up to three months. You can also freeze unbaked cookie dough balls and bake straight from frozen whenever the craving hits.
Reheating
To revive that just-baked magic, warm cookies in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes. Fresh from the oven or just reheated, Sweet Potato Oatmeal Cookies always deliver that cozy bakery feel at home.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure to choose plain canned sweet potato puree rather than sweet potato pie filling, which contains extra sugar and spices. Drain off any excess liquid before measuring and mixing in.
Can these cookies be made gluten free?
For a gluten free batch, substitute your favorite all-purpose gluten free flour blend in place of regular flour, and ensure your oats are certified gluten free. The texture will be a little different, but the cookies will still taste wonderful.
How can I make these cookies vegan?
To make Sweet Potato Oatmeal Cookies vegan, replace the butter with plant-based butter, and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), letting it sit for several minutes before adding. Double-check that your sugar is vegan as well.
What other mix-ins work well?
The possibilities are endless! Try dried cherries, white chocolate chips, or even swapping the nuts for sunflower or pumpkin seeds for nut free cookies. Let the base recipe inspire your creativity.
Should I chill the dough before baking?
For chewier cookies and a thicker texture, chilling the dough for 30 minutes before baking works wonders. It’s optional but highly recommended if you like cookies with a bit more body and rich, caramelized edges.
Final Thoughts
Baking a batch of Sweet Potato Oatmeal Cookies fills your home with irresistible warmth and your heart with a little extra joy. Whether you stick to the classic recipe or get creative with your favorite add-ins, these cookies are sure to brighten anyone’s day. Give them a try—you may just find you’ve discovered your new go-to treat!
Print
Sweet Potato Oatmeal Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Oatmeal Cookies are a delightful treat that perfectly blends the natural sweetness of sweet potatoes with wholesome oats, warm spices, and crunchy nuts. Soft, chewy, and packed with flavor, these cookies are a must-try for any cookie lover looking for a healthier twist.
Ingredients
Sweet Potato Mixture:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
Dry Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1/2 teaspoon vanilla extract
Optional Add-Ins:
- 1/2 cup chopped pecans or 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.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In a large bowl, cream softened butter with brown sugar and granulated sugar. Add egg and vanilla extract, mix until combined. Stir in mashed sweet potato.
- Combine Ingredients: Gradually mix in the dry ingredients until just combined. Fold in oats, nuts, and dried fruit if using.
- Bake: Drop spoonfuls of dough onto the prepared baking sheet. Bake for 12–14 minutes until golden brown. Cool on baking sheet before transferring to a wire rack to cool completely.
Notes
- For a chewier cookie, refrigerate the dough for 30 minutes before baking.
- You can substitute whole wheat flour for all-purpose for a heartier texture.
- These cookies freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
