Chewy Oatmeal Sweet Potato Cookie

4.95 from 20 votes

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.

Prep Time15

Cook Time14

Total Time29

Course: Dessert, Snack

Cuisine: American

Keyword: Cookies with mashed sweet potato, Meal prep friendly cookies, One bowl healthy cookies, veggie-loaded cookies

Servings: large cookies

Calories: 279kcal

Author: Taesha Butler

Ingredients

½ cup mashed, cooked sweet potato
1 large egg
⅓ cup avocado oil neutral oil, or melted butter
½ cup light brown sugar
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¾ cup all-purpose flour or cup-for-cup gluten-free flour. If using GF flour, let the batter sit for 15 minutes before portioning out onto the baking sheet.
¾ cup uncooked rolled oats if making gluten-free, make sure to use certified gf oats.
½ cup mini chocolate chips

US Customary - Metric

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.

Nutrition