Get the Recipe: Sweet Potato Cookies
Thick, hearty, and naturally sweet! These cookies use mashed sweet potato and oats for a soft, chewy texture that isn't too sugary. Mixed with melty dark chocolate, they are a delicious, feel-good treat that tastes even better than they look.
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.
Calories: 238kcal, Carbohydrates: 45g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.5g, Trans Fat: 0.01g, Cholesterol: 14mg, Sodium: 132mg, Potassium: 154mg, Fiber: 5g, Sugar: 11g, Vitamin A: 4504IU, Vitamin C: 5mg, Calcium: 30mg, Iron: 2mg