Need a healthy cookie recipe that’s as chewy and delicious? This sweet potato cookies recipe with chocolate and oats has you covered! It’s packed with healthy rolled oats and sweet potato (plus decadent chocolate chips). With dozens of five-star reviews, it’s a winning recipe every time!
Step aside, pumpkin. There’s a new healthy orange veggie in town. She’s sweet, easy to find, easy to cook, and SO GOOD in cookies.
Sweet potato cookies, friends. They’re happening! Rich, chewy, and actually a little healthy, this sweet potato cookies recipe is one of my favorites to bake in the fall.
I’ve been making these cookies for my family every fall for years. And I’m not alone. This healthy cookie recipe has dozens of five-star reviews from bakers all over the world. So, let’s bake!
“Tried this recipe last week and my family absolutely loves it!” —Mary
Sarah’s Cookie Hacks
I’ve been making this sweet potato cookie recipe for years, and these are my top tips for perfect cookies every time!
- No Mixer Needed: I don’t beat the butter and sugars for this recipe, just stir or whisk them together by hand! I prefer a more dense and chewy cookie, and whipping the butter makes them too cakey.
- Squish ’em! After baking while the cookies are still warm, I gently squish each cookie with a spatula. This makes for a chewier cookie that. adore!
- Pizza Stone: If you have one, I love baking cookies on a pizza stone. I find the texture is always better!
How To Make These Cookies
Making these healthy cookies follows the same process as any good cookie recipe:
- Mash the sweet potatoes
- Mix the dry ingredients
- Mix the wet ingredients
- Combine the dry and wet ingredients
This large nonstick sheet pan is one of my everyday favorites!
Sweet Potato Cookies Ingredients
This Sweet Potato Cookie recipe has the usual cookie ingredients (you know, the flour and baking soda and all that jazz), but there are a few ingredients that make them so delicious!
- Sweet Potatoes: We’ll boil or microwave the sweet potato until soft, then mash and mix into our cookie dough! You could also use butternut squash here.
- All-Purpose Flour: It forms the structural base of the cookies, ensuring they hold their shape while baking. Opt for good-quality flour for the best results.
- Rolled Oats: These add a pleasant chewiness and heartiness to the cookies. They also bring a subtle nutty flavor and extra fiber to the mix.
- Baking Soda & Salt: Two musts in a good cookie recipe.
- Spices: Any good sweet potato cookie should also have a heavy handed spoonful of seasonal spices, like cinnamon, nutmeg, cloves, and ground ginger!
- Unsalted Butter: Softened butter provides moisture, richness, and a smooth texture to the cookie dough. It also contributes to the cookies’ buttery, nutty undertones.
- Brown and White Sugar: These sugars add a deep, caramel-like sweetness and moisture to the cookies, complementing the natural sweetness of the sweet potatoes.
- Large Egg: This acts as a binding agent, holding the cookie dough together and providing structure.
- Vanilla Extract: It enhances the overall flavor profile, adding a fragrant, aromatic note that complements the spices and sweet potatoes.
- Chocolate Chips or Chunks: These decadent morsels bring a delightful contrast of creamy, melty chocolate against the hearty cookie base. They’re the crowning touch of indulgence.
Common Cookie Questions
Can I use margarine instead of butter for a dairy-free version?
Yes, you can use a dairy-free margarine as a substitute for butter. Make sure it’s softened for easy mixing.
Can I freeze the cookie dough for later use?
Yes, you can. Portion the dough into cookie-sized rounds and freeze on a baking sheet. Once frozen, transfer to a sealed container or zip-top bag. When ready to bake, you can place them directly on the baking sheet from frozen, just add a few extra minutes to the baking time.
Can I use different add-ins instead of chocolate chips?
Absolutely! Chopped nuts, raisins, or dried cranberries can be wonderful alternatives to chocolate chips.
“This recipe is absolutely scrumptious! I never altered it at all & Sarahs blend of nutritious ingredients was wow & wowed by my family. Thanks for this recipe, great baking!” —Helen
- 2 medium sweet potatoes you'll need 2 cups mashed
- 2 cups all-purpose flour 240 g
- 1 ½ cups rolled oats 130 g
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp each ground nutmeg, ground cloves, and ground ginger
- ½ cup unsalted butter softened in the microwave for 20 seconds, 1 stick, 112 g
- ½ cup brown sugar 110 g
- ½ cup white sugar 110 g
- 1 large egg
- 1 tsp vanilla extract 5 mL
- 1 ½ cups chocolate chips or chunks 250 g
- Mash Potatoes: Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork tender. Drain water and mash potatoes, then set aside to cool a little. You'll need a total of 2 cups of mashed sweet potato.2 medium sweet potatoes
- Dry Ingredients: In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.2 cups all-purpose flour, 1 ½ cups rolled oats, 1 tsp baking soda, 2 tsp ground cinnamon, ½ tsp salt, ¼ tsp each ground nutmeg, ground cloves, and ground ginger
- Wet Ingredients: Combine butter and sugars until smooth, then add egg and vanilla. Once sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.½ cup unsalted butter, ½ cup brown sugar, ½ cup white sugar, 1 large egg, 1 tsp vanilla extract
- Dries + Wets: Stir flour mix into sweet potato mix, then fold in chocolate chips.1 ½ cups chocolate chips or chunks
- Bake: Preheat oven to 350°F (175°C). Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 10 to 12 minutes, or until slightly crisp on the outside (do not over bake! They may look soft in the center – that’s perfect!)
- Cool: Let cool on the pan for 20 minutes before transferring to a container. For best results, gently squish each cookie with a spatula while they're still warm.