Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and packed with flavor. The sweet potato keeps the cookies soft and chewy, while the blend of spices gives them that cozy autumn feel. They’re a great way to use up leftover sweet potato puree and come together quickly with pantry staples. Plus, since they’re dairy-free and gluten-free, everyone can enjoy them.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Wet Ingredients:
½ cup unsalted butter, room temperature (dairy-free or regular)
½ cup white sugar
½ cup brown sugar
⅔ cup sweet potato puree
1 teaspoon vanilla extract

Dry Ingredients:
1 ½ cups gluten-free all-purpose baking flour
1 ½ cups quick oats
2 teaspoons cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips

Directions

1. I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium mixing bowl or the bowl of a stand mixer, I beat together the butter, white sugar, and brown sugar for about 1 minute until light and creamy.

3. I add the sweet potato puree and vanilla extract, mixing until fully combined.

4. I add the flour, baking soda, spices, and salt, then beat again until a soft dough starts to form.

5. I fold in the oats and chocolate chips until everything is evenly mixed.

6. Using a medium cookie scoop (or about 2 tablespoons of dough), I portion the cookies onto the prepared baking sheets.

7. I press a few extra chocolate chips on top for a bakery-style look.

8. I bake the cookies for 13–17 minutes (I usually go for 15), until the edges are lightly golden.

9. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely—they firm up as they cool.

Servings and Timing

This recipe makes about 12 cookies and takes around 30 minutes total—15 minutes to prep and 15 minutes to bake.

Variations

I sometimes add chopped pecans or walnuts for extra crunch. For a refined sugar-free version, I replace both sugars with coconut sugar. If I want a stronger spice flavor, I increase the cinnamon or add a dash of allspice. For a festive twist, I drizzle melted dark chocolate or a simple maple glaze over the cooled cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze them, I let them cool completely and store them in a freezer-safe bag for up to 2 months. When I want one, I warm it in the microwave for 10–15 seconds—it tastes freshly baked again.

FAQs

Can I use canned sweet potato puree?

Yes, I use canned puree for convenience, but homemade works just as well.

Can I use rolled oats instead of quick oats?

Yes, though the cookies will be slightly chewier and more textured.

Can I make these cookies completely vegan?

Absolutely—just make sure to use dairy-free butter and vegan chocolate chips.

Can I substitute pumpkin puree for sweet potato?

Yes, pumpkin works beautifully, though it gives a slightly different flavor and color.

Can I reduce the sugar?

I sometimes cut each sugar by 2 tablespoons for a less-sweet version without affecting the texture.

Do I need to chill the dough?

No, the dough is ready to bake right away—no chilling required.

Can I use regular all-purpose flour?

Yes, if I don’t need them gluten-free, I use the same amount of all-purpose flour.

How do I keep them soft?

I store them in an airtight container with a slice of bread to help retain moisture.

Can I make them nut-free?

Yes, they’re naturally nut-free—just skip adding any optional nuts.

How do I know when they’re done baking?

I remove them when the edges are lightly golden and the centers still look soft—they’ll firm up as they cool.

Conclusion

I love how these Sweet Potato Oatmeal Cookies bring together warm spices, hearty oats, and rich chocolate chunks in every bite. They’re soft, chewy, and filled with cozy fall flavor, making them the perfect treat for crisp mornings or afternoon snacking. Whether I bake them for a gathering or just for myself, they never last long—they’re that good!