Sweet Potato Cookies
These soft and chewy sweet potato cookies are packed with warm cinnamon flavor, hearty oats, and melty chocolate chips. They are naturally rich, perfectly spiced, and easy to make in under 30 minutes!
Whether you are looking for healthy sweet potato cookies, a gluten free dessert, or just something cozy and delicious, this recipe delivers every time!
Why You Will Love These Sweet Potato Cookies
- Soft and chewy texture with slightly crisp edges
- Naturally sweet and flavorful from real sweet potatoes
- Easy one bowl recipe
- Gluten free friendly
- Perfect for fall baking or year round treats
- Check out these Sweet Potato Protein Brownies too!
Ingredients
- 1 cup mashed sweet potato
- 1 stick butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten free flour
- 1 cup coconut sugar or light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ cups gluten free old fashioned oats
- 1 cup dark chocolate chips
How To Make Sweet Potato Cookies
First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, add the mashed sweet potato, melted butter, egg, and vanilla. Stir together.
Then, add in the flour, coconut sugar, baking soda, and cinnamon. Stir together.
Fold in the oats. Then, fold in the chocolate chips. Stir to combine. The dough will be somewhat thick.
Use a cookie scoop to scoop balls of dough onto the lined pan. These cookies don’t spread much, so feel free to press down on them a bit before baking.
Bake for 11 to 13 minutes. Finally, remove from the oven. Cool for 10 minutes on the pan before carefully removing to a wire rack.
Texture Guide
| If You Want | Do This |
|---|---|
| Softer cookies | Slightly underbake |
| Chewier cookies | Use brown sugar |
| Thicker cookies | Chill dough 20 minutes |
| Crisp edges | Bake closer to 13 minutes |
Pro Tips For Best Results
- Use smooth mashed sweet potato with no lumps
- Do not overmix the dough
- Press cookies before baking for even shape
- Let cookies cool fully to set texture
- Use high quality chocolate chips for better flavor
Variations
Make it dairy free by using coconut oil instead of butter
Add chopped pecans or walnuts for crunch
Swap chocolate chips for raisins for a classic twist
Add a pinch of nutmeg for extra warmth
Storage Tips
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
Frequently Asked Questions
Yes, just make sure it is plain and not sweetened. Drain any excess moisture before using.
This usually happens from too much flour or overmixing the dough.
Yes, replace the egg with a flax egg and use dairy free butter.
They have a mild, naturally sweet flavor but taste more like a soft spiced cookie.
Yes, you can replace oats with additional flour, but the texture will be less chewy.
You May Also Like
- Sweet Potato Blondies
- Sweet Potato Brownies
- Paleo Sweet Potato Bars
- Sweet Potato Muffins
- Sweet Potato Pie
If you make this Sweet Potato Cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Sweet Potato Cookies
Ingredients
- 1 cup mashed sweet potato
- 1 stick butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups gluten free flour, see note
- 1 cup coconut sugar or light brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 ½ cups gluten free old fashioned oats
- 1 cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the mashed sweet potato, melted butter, egg, and vanilla. Stir together.
- Then, add in the flour, coconut sugar, baking soda, and cinnamon. Stir together.
- Fold in the oats. Then, fold in the chocolate chips. Stir to combine. The dough will be somewhat thick.
- Use a cookie scoop to scoop balls of dough onto the lined pan. These cookies don’t spread much, so feel free to press down on them a bit before baking.
- Bake for 11 to 13 minutes. Finally, remove from the oven. Cool for 10 minutes on the pan before carefully removing to a wire rack.
Notes
- If you are not gluten free, you can use all purpose flour.
- You can also use regular oats if needed.
- The cookie dough will be somewhat thick.
- Since these cookies don’t spread out much while baking, feel free to press down on them before baking.
- Store in an airtight container for up to 4 days at room temperature.