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
Scale
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
