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Sweet Potato Oatmeal Cookies

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Soft, chewy, and warmly spiced, these Sweet Potato Oatmeal Cookies combine creamy sweet potato puree, hearty oats, and melty chocolate chips for a cozy fall treat that’s naturally gluten-free, dairy-free, and absolutely delicious.

Ingredients

Wet Ingredients:

1/2 cup unsalted butter, room temperature (dairy-free or regular)

1/2 cup white sugar

1/2 cup brown sugar

2/3 cup sweet potato puree

1 teaspoon vanilla extract

Dry Ingredients:

1 1/2 cups gluten-free all-purpose baking flour

1 1/2 cups quick oats

2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, beat together butter, white sugar, and brown sugar for 1 minute until light and creamy.
  3. Add sweet potato puree and vanilla extract, mixing until well combined.
  4. Stir in flour, baking soda, spices, and salt until a soft dough forms.
  5. Fold in the oats and chocolate chips until evenly distributed.
  6. Use a medium cookie scoop (about 2 tablespoons of dough) to portion cookies onto baking sheets.
  7. Press a few extra chocolate chips on top for decoration.
  8. Bake for 13–17 minutes, or until the edges are lightly golden.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Add chopped pecans or walnuts for crunch.

Replace sugar with coconut sugar for a refined sugar-free version.

Drizzle with melted dark chocolate or maple glaze for a festive finish.

Use rolled oats instead of quick oats for a chewier texture.

Store at room temperature for 3 days, refrigerated for a week, or frozen for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/sweet-potato-oatmeal-cookies/