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Sweet Potato Cookies are one of my favorite cookies to make, and my kids love them! They come out soft, fluffy, and are so tasty! The perfect treat or a midday snack. Made with pantry staples, and can be ready in just under 30 minutes.
I love experimenting in the kitchen and using sweet potatoes to make dessert. I have used sweet potatoes before to make these sweet potato brownies that have gone viral on social media. There is just something about sweet potatoes that draws you in, and I love it. If you love adding sweet potatoes to desserts, you will also love these sweet potato muffins. So Yummy!
Recipe Overview
Before you get started
Here are some tips you should know about before you get started with making these cookies.
- Figure out first how you would like to cook the sweet potatoes. You can go about this in 3 ways. Bake, microwave, or boil in a pot on your stovetop. If you decide to boil, it will have a bit more liquid, so drain well before you mash it.
- Consider cooking the sweet potatoes the day before if you like and store it in the fridge for the following day.
- If you want to use canned sweet potatoes, that’s fine. But fresh works best. If using canned, avoid sweetened and flavored sweet potatoes.
Common Questions
I was able to come with 24 small-sized cookies. If you prefer larger cookies, you will be able to make 12-14 large cookies. The nutritional value listed is based off 24 cookies and it is per cookie.
Yes. Make sure you do not use the sweetened and flavored canned sweet potatoes.
They can be left covered over the counter for a day. After that, I recommend storing it in the fridge in a container for up to 7 days. You can freeze them in ziplock bags for up to 3 months.
Yes. Simply use egg substitute like flax egg to replace the one egg and swap the chocolate chips for a dairy-free option. To replace one egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for a few minutes.
Ingredients Needed
Below is a list of the ingredients I used and what you can replace them with to make it your own. Full measuremets are listed further down below in the recipe card.
- Sweet potatoes: You need cooked sweet potatoes and about 1 cup mashed. You can replace this with pumpkin puree if that’s what you have on hand.
- Egg: can be replaced with egg substitutes.
- Sugar: I use what I have on hand. For this recipe, I used light brown sugar, but coconut sugar or cane sugar will work. If you want to use a sugar substitute for baking, you can. I love the wholesome brand.
- Oil or butter: Most times I like to coconut oil. But avocado oil or melted unsalted butter work just fine.
- Flour: All-purpose flour is my go-to for cookies, or whole wheat flour will do just as well. Oat flour is also ok, but may make the cookies a bit on the dry side. Some may like it that way.
- Oats: Rolled oats or quick oats will do just fine. If you want to use gluten-free that’s fine too.
- Baking soda and salt
- Cinnamon and vanilla extract
- Dark chocolate chips, I used the mini version because I do not like it when the chocolate chips are a bit overpowering. You may use a sugar-free or dairy-free option.
How to make sweet potato cookies
Below is a step-by-step process on how to make these cookies perfect each time.
1️⃣ Prepare the sweet potatoes and preheat the oven
To cook the sweet potatoes, either bake them, microwave them, or chop them into chunks and boil them in a pot with water. Boil until they are fork tender, drain, and then mash or blend. Set aside to cool.
Preheat the oven to 350°F and prepare a sheet pan with parchment paper.
3️⃣ Mix wet ingredients
In a bowl, add the sweet potatoes, egg, coconut oil, sugar, and vanilla. Mix to combine and set aside.
4️⃣ Prepare the dry ingredients
In a separate bowl, mix together the flour, salt, baking soda, and cinnamon.
✏️ I suggest using a whisk and mixing with your hand. No need for an electric hand mixer.
5️⃣ Make the cookie dough
Add the flour over the wet sweet potato mixture. Using a spatula, mix to incorporate. Next, add in the chocolate chips, and gently mix again.
✏️ This is easy to mix so you do not have to overmix it.
6️⃣ Bake and Serve
Using a cookie scoop and working in batches, add 1-2 tablespoons of cookie batter on the sheet pan, spacing them 1 inch apart. You may work in batches.
Bake for 10-12 minutes or until the edges are golden down and the middle of the cookie sets.
Allow the cookies to cool for a few minutes before handling and transferring them to a wire rack to cool for another 5 minutes. Serve and enjoy.
✏️ Tip: You can leave them uncovered on the kitchen counter for 2 hours, then cover and leave on the kitchen counter for up to 24 hours. You can then store it in the fridge for up to one week.
Variations
- Swap the chocolate chips: Instead of chocolate chips, consider adding raisins or walnuts.
- Instead of sweet potatoes, consider using pumpkin puree or peanut butter.
- Flour: You can skip the oats and add more flour. Use any flour of your choice.
Sweet Potato Cookies
Ingredients
- 2 small-medium sweet potatoes, about 1 cup mashed
- 1 large egg
- 2/3 cup light brown sugar, or coconut sugar
- ½ cup coconut oil, avocado oil, or melted unsalted butter
- 2 cups all-purpose flour, or whole wheat
- 1 ½ cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate chips, I used mini
Instructions
- To cook 2 small-medium sweet potatoes, you can bake them, microwave them *see note, or chop them into chunks and boil them in a pot with water. Boil until they are fork tender, drain, and then mash or blend. Set aside to cool.
- Preheat the oven to 350°F and prepare a sheet pan with parchment paper.
- In a bowl, add the sweet potatoes, 1 large egg, ½ cup coconut oil, 2/3 cup light brown sugar, and 1 teaspoon vanilla extract. Mix to combine and set aside.
- In a separate bowl, mix together the 2 cups all-purpose flour,1 ½ cups rolled oats, ½ teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon cinnamon.
- Add the flour over the wet sweet potato mixture. Using a spatula, mix to incorporate.
- Next, add in the 3/4 cup dark chocolate chips, and gently mix again.
- Using a cookie scoop and working in batches, add 1-2 tablespoons of cookie batter on the sheet pan, spacing them 1 inch apart. You may work in batches.
- Bake for 10-12 minutes or until the edges are golden down and the middle of the cookie sets.
- Allow the cookies to cool for a few minutes before handling and transferring them to a wire rack to cool for another 5 minutes. Serve and enjoy.
Notes
- How I microwave sweet potatoes: What I like to do is clean the sweet potato, wet a paper towel, and wrap the sweet potato with it. I then microwave it on high for 3 minutes. Let it cool a bit before you handle it. Cut it in half and scoop out the sweet potatoes.
- Any sugar works for this recipe.
- Cinnamon can be optional.
- To make it vegan, use egg substitute and dairy-free chocolate chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cookie Recipes
- Peppermint Cookies
- Pistachio Chocolate Chip Cookies
- Blueberry Oatmeal Cookies
- Brownie Cookies
- Banana Bread Cookies
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If I decide to use can pumpkin puree, what would the measurement be?
Thanks
Hi! It should be the same amount.
Could I substitute almond flour for the oatmeal?
Thank you!!
Yes you sure can.
This is so yummy love it