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Home Eat Sweets

Sweet Potato Cookies

4.77 from 52 votes
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By: Sarah BondUpdated: Oct 19, 2022 33 Comments

This post contains affiliate links.

Pinterest collage Need a healthy cookie recipe that's just as moist and delicious as your old favorites? This Sweet Potato Cookie recipe with chocolate and oats has you covered.

Need a healthy cookie recipe that’s just as moist and delicious as your old favorites? This Sweet Potato Cookies recipe with chocolate and oats has you covered.

Closeup photo of sweet potato cookie with melted chocolate

It’s here, guys! The first recipe from the new kitchen! Tulip-man had the grand idea of switching all the appliance settings to Dutch so that I could learn to speak Dutch faster, which only resulted in me almost exploding our combination oven/microwave (hint: only some metals can go in it). I promptly switched everything to English and was off to the races. First order of business? Cookies. Sweet Potato Cookies.

Mashing sweet potatoes in a bowl - Need a healthy cookie recipe that's just as moist and delicious as your old favorites? This Sweet Potato Cookie recipe with chocolate and oats has you covered.

If pumpkin is the star ingredient of October, then sweet potato should be the star for the rest of the holiday season. It’s ultra flexible, fitting with both sweet and savory dishes, and is killer in baked goods. Why? Its natural sweetness means you need less sugar while its texture makes your recipe ultra-moist. So today we’re mashing up some sweet potatoes and throwing them in these Sweet Potato Cookies!

Chocolate chip cookie dough in a mixing bowl - Need a healthy cookie recipe that's just as moist and delicious as your old favorites? This Sweet Potato Cookie recipe with chocolate and oats has you covered.

Ingredients in Sweet Potato Cookies

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 these until soft, then mash and mix into our cookie dough! You could also use butternut squash here.
  • Rolled Oats: Surprise! These cookies are laced with fiber-filled rolled oats.
  • Spices: Any good sweet potato recipes should also have a heavy handed spoonful of seasonal spices, like cinnamon, nutmeg, cloves, and ground ginger!
Raw cookie dough balls on a pan - Need a healthy cookie recipe that's just as moist and delicious as your old favorites? This Sweet Potato Cookie recipe with chocolate and oats has you covered.
Melted chocolate cookie on a pan - Need a healthy cookie recipe that's just as moist and delicious as your old favorites? This Sweet Potato Cookies recipe with chocolate and oats has you covered.
Cookie in hand - Need a healthy cookie recipe that's just as moist and delicious as your old favorites? This Sweet Potato Cookies recipe with chocolate and oats has you covered.

Sweet Potato Cookies

4.77 from 52 votes
Prep: 30 minutes
Cook: 12 minutes
Total: 42 minutes
Author: Sarah Bond
Calories: 189kcal
Servings: 24 cookies
Print Rate
Need a healthy cookie recipe that's just as moist and delicious as your old favorites? This Sweet Potato Cookies recipe with chocolate and oats has you covered.

Ingredients

  • 2 medium sweet potatoes
  • 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, room temperature 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

Instructions 

  • 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 some.
  • Dry Ingredients: In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.
  • 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.
  • Dries + Wets: Stir flour mix into sweet potato mix, then fold in chocolate chips.
  • 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!) Let cool on the pan for 20 minutes before transferring to a container.

Nutrition Information

Serving: 1cookie Calories: 189kcal (9%) Carbohydrates: 27.7g (9%) Protein: 3g (6%) Fat: 7.6g (12%) Saturated Fat: 4.8g (30%) Cholesterol: 20mg (7%) Sodium: 146mg (6%) Potassium: 78mg (2%) Fiber: 1.6g (7%) Sugar: 13.2g (15%) Calcium: 20mg (2%) Iron: 1.1mg (6%)
Did You Make This?

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This recipe first appeared on Amanda’s Cookin‘, where I’m a contributor.

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  1. Pat Vaughn says

    Posted on 6/21 at 3:50 pm

    Can you help me. About how much should the potatoes weigh or how many cups of mashed sweet potatoes should there be. I realize it’s not exact but medium sweet potatoes really tells me nothing. Thanks so much for your help. I can’t wait to try these.

    Reply
    • Sarah says

      Posted on 6/22 at 12:50 pm

      It should be about 2 cups worth when mashed. Great questions!

  2. Helen says

    Posted on 7/20 at 4:18 pm

    Absolutely delicious cookies! It makes a lot of dough though! Can the raw dough be frozen?5 stars

    Reply
    • Sarah says

      Posted on 7/20 at 5:00 pm

      Hi Helen! I haven’t tried this before, but I think it would work. Would love to hear how it goes if you give it a shot šŸ˜€

  3. Julia says

    Posted on 8/20 at 4:16 pm

    I made these and they turned out delicious! I only had one cup of flour left so I replaced the rest with more oats and it worked just fine. Switching the egg for applesauce and replacing the butter with margarine or any nut butter turned those into great vegan cookies.
    The oats made them a bit thicker than they should be, so they didn’t spread out at all but it was fine since I flattened them before putting them in the oven.5 stars

    Reply
    • Sarah says

      Posted on 8/20 at 9:14 pm

      I’m loving all of these ingredient substitutions! Thanks so much for letting us know how it went šŸ˜€

  4. Xena says

    Posted on 9/23 at 9:47 pm

    I should have read the comments about 2 cups mashed. I ended up with a large amount of dough. Made some cookies with it, which were delicious. Put the rest in a loaf pan and it became super tasty sweet potato bread.

    Reply
    • Sarah says

      Posted on 9/24 at 5:11 pm

      Yummm that bread sounds delish as well! šŸ˜€

  5. Andra says

    Posted on 9/29 at 6:36 pm

    Thanks for the recipe and for the calorie count. Wonder how you did it. BC when I did it, the calorie total was som much higher. I did it with kostbevakningen.se which is a swedish site based on their “national food administration”. Almost a 100 kcal more per cookie. Hope U R right! šŸ™‚5 stars

    Reply
  6. Andra says

    Posted on 9/29 at 6:38 pm

    U were RIGHT. I should have divided my count by 24 and not by 12. U rule!5 stars

    Reply
    • Sarah says

      Posted on 10/1 at 11:21 pm

      Glad you worked it out! Enjoy! šŸ˜€

  7. N says

    Posted on 11/14 at 8:40 pm

    Would roasting the sweet potato in the oven instead of boiling be better for flavour?

    Reply
    • Sarah says

      Posted on 11/17 at 9:01 pm

      It would certainly make these cookies a bit more sweet! šŸ˜€

  8. Clarissa says

    Posted on 11/30 at 5:51 pm

    I loved these. I used leftover roasted sweet potato that I had after making a sweet potatoe pie. They tasted delicious but they didn’t melt, just stayed in their original scoop shape. But they have a great texture and taste wonderful.5 stars

    Reply
  9. Maheshika Rathnayake says

    Posted on 12/16 at 5:54 am

    Hello, I was very happy to see this recipe for sweet potato cookies! Thank you so much! Can I know if I can substitute squash or butter pumpkin as we call it here in Sri Lanka, instead of the sweet potato?

    I am asking this since most of the sweet potato varieties we get in Sri Lanka is not as sweet and starchy as what’s found in other countries.

    Thank you!

    Reply
    • Sarah says

      Posted on 12/17 at 9:43 am

      Yes! Pumpkin and other similar squash would be delish! šŸ˜€

  10. Mary says

    Posted on 12/23 at 9:24 pm

    tried this recipe last week and my family absolutely loves it! I’m just wondering what’s the shelf life for these cookies?

    Reply
    • Sarah says

      Posted on 12/24 at 8:44 am

      About a week! šŸ˜€

  11. Michelle says

    Posted on 1/31 at 11:35 am

    My cookies turned green overnight. Does that mean they were undercooked? Good, but not trying to get sick.5 stars

    Reply
    • Sarah says

      Posted on 2/2 at 11:40 am

      So strange! It could mean they were undercooked yes. You might just try storing them in the fridge next time to keep them extra food safe.

  12. Joyce DeWitt says

    Posted on 2/13 at 5:27 pm

    Love this recipe 2 bake!
    First time made as directed,
    This time I added raisins & haft bag of dark chocolate chips added zest of orange lemon 1 teaspoon to sweet potato boil
    Aldo added zest from blood orange to cookie mix 1 teaspoon5 stars

    Reply
  13. Satwinder says

    Posted on 6/11 at 11:53 am

    4 star loved it instead of sugar I put raisins my grandkids loved them.

    Reply
  14. Bobby says

    Posted on 6/19 at 5:16 pm

    I actually made this with 4 sweet potatoes, about 5 plus cups worth (I didn’t do an exact measurement). kept the rest of the recipe measurements the same. It made quite a few more cookies and they turned out nice and soft.

    Reply
  15. Devona Karena White says

    Posted on 12/28 at 6:25 pm

    I love this recipe5 stars

    Reply
  16. Dasha says

    Posted on 1/17 at 1:35 pm

    I rarely give ratings to recipes but these are incredible! I recommend 😁 also with my oven I have to cook it for 20 mins😁5 stars

    Reply
  17. Niki says

    Posted on 2/20 at 6:15 pm

    Soooo good5 stars

    Reply
  18. Kari says

    Posted on 5/28 at 7:09 pm

    This is a great recipe. I baked it for 13 mins and had to flatten the 2nd batch before baking. Super yummy I added a handful of crushed pecans in.5 stars

    Reply
  19. Dale says

    Posted on 8/8 at 8:02 pm

    I have rarely been so excited to try a recipe. Sweet potatoes vary so much in size, do you have an estimate of expected volume of mashed potato?

    Reply
    • Sarah Bond says

      Posted on 8/8 at 9:55 pm

      About 2 cups of mash!

  20. Bernadine says

    Posted on 10/19 at 10:27 am

    I had to bake each batch for 16-18 minutes to get them done. The cookies tasted good but I thought the instructions were hard to follow. I’m not much of a cookie baker but was confused.

    Reply
  21. Luchia says

    Posted on 12/19 at 8:14 pm

    I always like to add a new cookie to the traditional Family faves every year for Christmas dinner.I decided to try this one.Tonight was a test run. I can say that those wonderful inviting aromas from the spices are wafting through my kitchen. I opted for dark chocolate chunks. I found these cookies to have a nice soft chew but not gummy.They will proudly take their place nestled among the festive cut outs & old school peanut butter. I’m thinking of adding some toasted walnuts the next time. Has anyone tried swapping out the sugar for Stevia or a substitute?5 stars

    Reply
    • Sarah Bond says

      Posted on 12/20 at 10:51 am

      I haven’t tried the swap but I think it would work well here! So happy you liked them, Luchia! šŸ˜€

  22. Kat says

    Posted on 1/5 at 6:58 pm

    Loved this! Added some dried fruit and nuts and subbed coconut oil for butter. We have them as breakfast cookies. So good, thanks for sharing.šŸ˜‹5 stars

    Reply

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