Soft. Thick. Perfectly chewy. These sweet potato cookies are serving cozy treat energy with a veggie-loaded twist. Oats and cooked sweet potato (a great way to use up leftovers!) bring the feel-good factor, all-purpose flour keeps things soft, and *just enough* brown sugar + chocolate chips make sure you’re still getting full-on cookie vibes with some feel-good energy!

One hand reaches for a cookie from a pile of cookies. The cookies resting on parchment paper atop a wooden serving board. Beside the cookies are a striped kitchen towel, a plate with a split-open, cooked sweet potato, a small bowl of mini chocolate chips, and a small bowl of oats. Some chocolate chips and oats are sprinkled on the counter.

Okay, hear me out: sweet potato… in a cookie. I know. But just trust me. These are soft, chewy, lightly sweet, and totally dessert-worthy. They will disappear fast. Even if you think you aren’t a sweet potato lovin’ house (I speak from experience. My family ate these before I could and they swear they don’t like SPs…suuureeee).

One bowl. Low on the fuss. The kind of cookies you can throw together in your sweats while the kids do homework, or while you’re “cleaning” the kitchen. Rolled oats give them that hearty texture, mashed sweet potato brings the cozy, and mini chocolate chips keep it fun. They’re cookies, yes…but they’ve also got some serious of that of the natural veggie goodness from the sweet potatoes that you all are coming here for (like those peanut butter sweet potato muffins and sweet potato chickpea blondies that both went viral when I shared them on IG). I could see them being totally fair game for breakfast, lunchboxes, and absolutely for a 3pm snack to sink into the couch with.

Swap in gluten-free flour if needed. I tried it + it works beautifully. And if you’ve got a baked sweet potato hanging out in the fridge? Even better. These come together so fast! They store like champs in the fridge and the recipe makes 10 big ‘ol, satisfying cookies. I highly recommend keeping a stash on hand at all times.

Let’s go ahead and make these cookies. Just you and me…

Jump to Recipe Instructions
One hand holds a whisk, starting to mix together roasted, mashed sweet potatoes, an egg, brown sugar, oil, and vanilla in a glass mixing bowl. The mixing bowl sits on the counter. Beside the bowl are a small bowl of mini chocolate chips, a small bowl of oats, and a small bowl filled with spices.
Add the mashed sweet potato, egg, oil, brown sugar, and vanilla to a large bowl.
One hand holds a whisk, mixing roasted, mashed sweet potatoes, an egg, brown sugar, oil, and vanilla in a glass mixing bowl. The ingredients are well combined. The mixing bowl sits on the counter. Beside the bowl are a small bowl of mini chocolate chips, a small bowl of oats, and a small bowl filled with spices.
Whisk until well combined.
One hand holds a whisk, mixing baking powder, baking soda, salt, and cinnamon into the sweet potato mixture in a glass mixing bowl. The mixing bowl sits on the counter. Beside the bowl are a small bowl of mini chocolate chips and a small bowl of oats.
Add in the baking powder, baking soda, salt, and cinnamon, then whisk again.
One hand holds a rubber spatula, mixing flour and oats into the sweet potato mixture in a glass mixing bowl. The mixing bowl sits on the counter. Beside the bowl are a small bowl of mini chocolate chips and a small bowl of oats.
Add the flour and oats, then mix to combine using a a rubber spatula or large spoon.
One hand holds a rubber spatula, mixing mini chocolate chips into the sweet potato and oat mixture in a glass mixing bowl. The mixing bowl sits on the counter. Beside the bowl is a small bowl of mini chocolate chips.
Once the flour is almost mixed in, fold in the chocolate chips. Be sure to reserve some chocolate chips to sprinkle on top of the cookies.
Sweet potato cookie dough being portioned out into cookies using a cookie scoop. The raw cookies are arranged on a parchment-lined cookie sheet that rests on a counter. Next to the cookie sheet is a mixing bowl filled with the remaining dough and a small bowl of chocolate chips.
Scoop ¼-cup portions of the dough onto a parchment-lined baking sheet. Flatten the cookies slightly and add a few chocolate chips on top, if you’d like.
A pair of hands holds a parchment-lined baking sheet filled with baked sweet potato chocolate chip cookies. The baking sheet rests on the counter with a striped kitchen towel beside it.
Bake the cookies in an oven preheated to 350℉ until just set and starting to brown around the edges (about 12–14 minutes).
Baked sweet potato cookies rest on parchment paper on top of a wooden serving board. Some oats and chocolate chips are sprinkled around the parchment paper.
Let the cookies cool on the baking sheet before enjoying. Store in an airtight container for up to 3 days (or in the freezer, well-wrapped, for up to 3 months).
One hand holds two halves of a cookie from a pile of cookies. The cookies resting on parchment paper atop a wooden serving board. Beside the cookies are a striped kitchen towel and a plate with a split-open, cooked sweet potato.

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4.95 from 17 votes

Big Chewy Oatmeal Sweet Potato Cookie

Yield: 8 large cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Cuisine: American
Course: Dessert, Snack
Author: Taesha Butler
Soft. Thick. Perfectly chewy. These sweet potato cookies are serving cozy treat energy with a veggie-loaded twist. Oats and sweet potato bring the feel-good factor, all-purpose flour keeps things soft, and the brown sugar + chocolate chips make sure you’re still getting full-on cookie vibes.
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Ingredients
 

  • ½ cup (115 g) mashed, cooked sweet potato
  • 1 large egg
  • ⅓ cup (78.86 ml) avocado oil, neutral oil, or melted butter
  • ½ cup (70 g) light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup (93 g) all-purpose flour, or cup-for-cup gluten-free flour
  • ¾ cup (75 g) uncooked rolled oats
  • ½ cup (80 g) mini chocolate chips

Instructions
 

  • Heat the oven to 350℉ and line a baking sheet with parchment paper.
  • In a large bowl, whisk the mashed sweet potato, egg, oil, brown sugar, and vanilla until well combined.
  • Add the baking powder, baking soda, salt, and cinnamon, then whisk again.
  • Add the flour and oats, then use a rubber spatula or large spoon to combine. Once the flour is almost mixed in, add the chocolate chips, leaving a few out to add to the top of the cookies.
  • Scoop the dough into approximately ¼-cup-sized portions and place on the baking sheet. Pat the tops of the scoops down into flatter cookie shapes, then add a few chocolate chips onto the top if you’d like.
  • Bake until set and just starting to brown around the edges, 12 to 14 minutes.
  • Allow the cookies to cool on the baking sheet, then enjoy. The cookies can be stored in an airtight container for 3 days or frozen, well-wrapped, for 3 months.

Notes

  • For dairy-free cookies, make sure to use chocolate chips that are dairy-free.
  • To make these egg-free and vegan, substitute the egg with a flax “egg” or other egg replacer.
  • Make sure to use certified gluten-free rolled oats and gluten-free flour to make these cookies gluten-free.
Serving: 1cookie, Calories: 279kcal, Carbohydrates: 37g, Protein: 4g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 25mg, Sodium: 180mg, Potassium: 97mg, Fiber: 2g, Sugar: 21g, Vitamin A: 1239IU, Vitamin C: 0.3mg, Calcium: 46mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.