Sweet Potato Oatmeal Cookies are a true delight! This simple and healthy treat has loads of flavor and can be a great option for an afternoon snack or a healthy breakfast. Dessert recipes like this are a great addition to the day.
While this healthy cookie recipe is a fun, sweet treat to make, I think that it's also a great post-workout snack as well. It has minimal added sugar and is a great way to add some health benefits to the day.
The fun part is that you can make this sweet potato cookie recipe using leftover sweet potatoes! What a great way to reuse an item that is just taking up room in the fridge!
If you're a fan of fun cookie recipes, be sure to check out this Cornbread Cookies Recipe. It's also lightly sweetened with a delicious flavor!
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Ingredients
- Salted butter - I always use salted butter for this cookie recipe because the salt pairs so well with the natural sweetness of the potato.
- Sugar - For added sweetness.
- Mashed sweet potato - Cook, then mash! Or use leftover sweet potato casserole.
- Egg - Helps to bind the dry ingredients and wet ingredients together.
- Vanilla extract - For flavor.
- Flour - The main texture of the cookies.
- Baking soda - Adds a nice fluff to the cookies.
- Salt - Just a pinch.
- Old fashioned oats - A great way to give the cookies a nice chew.
See recipe card for quantities.
How to Make Sweet Potato Oatmeal Cookies
Preheat the oven to 350 degrees. Add parchment paper to two cookie sheets.
Step One: Cream the butter and sugar in a large mixing bowl.
Step Two: Then add the vanilla, egg, and sweet potato. Mix until smooth.
Step Three: Add the dry ingredients. I use a hand mixer for this recipe.
Step Four: Finally, stir in the oats.
Step Five: Use a cookie scoop to make 24 cookies. Place them on the baking sheet 3 inches apart
Step Six: Put the baking sheet in the oven and bake for 12-13 minutes or until the cookies brown around the edges. Let the cookies cool and enjoy.
Top Tip
Adding a little bit of maple syrup to the batter of this sweet potato cookies recipe is a fun way to add natural sweetness to every bite!
Substitutions
- Pumpkin— You can use pumpkin in place of sweet potato in this recipe. This will keep the texture of these cookies the same but give this healthy snack a pumpkin taste instead.
- ​Sweetener- Swap in coconut sugar, brown sugar, or any other granulated sweetener of your choice.
Variations
- Add chocolate chips - Adding chocolate chips or mini chocolate chips to cookies is a great way to add a burst of chocolate flavor.
- Peanut butter - An easy way to boost protein in any dessert is to add a little bit of peanut butter, sunflower seed butter, or almond butter.
- Spices - Add some cinnamon, ginger, pumpkin spice, or any other baking spice you enjoy.
Be sure to check out this Butter Pecan Cookie Brittle Recipe recipe for another fun and simple sweet treat.
Equipment
To make this sweet potato recipe, a large bowl, mixer, baking sheets, and parchment paper are needed.
Storage
If you have leftovers of these healthy sweet potato breakfast cookies, let them cool to room temperature and then store them in an airtight container. Be sure to keep these healthy cookies stored in the fridge for the best results.
If you don't want to eat them chilled, just let them sit out at room temperature for a couple of minutes prior to eating.
Common Questions
You can freeze these leftover cookies. Just be sure to wrap them in plastic wrap and then store them in a freezer safe container for the best results. To thaw, move them to the fridge.Â
I know that people make healthy sweet potato chocolate cake as well as sweet potato banana bread all the time! You can also make your own version of healthy sweet potato brownies. Or swap in sweet potato for the pumpkin in these 3 Ingredient Pumpkin Muffins.
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📖 Recipe
Sweet Potato Oatmeal Cookies
Ingredients
- 4 oz salted butter
- â…“ cup sugar
- ½ cup mashed sweet potato
- 1 egg
- ½ teaspoon vanilla
- ¾ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup old fashioned oats
Instructions
- Preheat the oven to 350. Line 2 large cookie sheets with parchment paper.
- In a large bowl cream the butter and sugar. Add the egg, vanilla, and sweet potato. Mix until smooth.
- Add the dry ingredients. Stir in the oats.
- Scoop 24 cookies, three inches apart.
- Bake for 12-13 minutes, until golden brown around the edges. Let cool completely
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