Description
These Sweet Potato Oatmeal Cookies are the perfect blend of health and indulgence—soft, chewy, and naturally sweetened with maple syrup and mashed sweet potatoes. Made with wholesome oats and nut butter, they’re ideal for lunchboxes, snacks, or even breakfast. Allergy-friendly and freezer-safe, these cookies offer real nutrition without sacrificing taste.
Ingredients
1 cup mashed sweet potato (cooked and cooled)
1 cup rolled oats
½ cup almond flour or oat flour
¼ cup maple syrup (or honey for non-vegan option)
1 tablespoon nut butter (peanut, almond, or sunflower seed)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
Optional: mini chocolate chips or chopped nuts
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix mashed sweet potato, maple syrup, nut butter, and vanilla until smooth.
Add oats, flour, baking powder, cinnamon, nutmeg, and salt. Stir until combined.
Fold in optional chocolate chips or nuts if using.
Scoop dough into small balls and place on baking sheet. Flatten slightly with spoon.
Bake for 12–15 minutes until edges are golden and tops are set.
Cool for 5 minutes on sheet, then transfer to a rack. Enjoy!
Notes
Use quick oats for a softer cookie, or rolled oats for chewier texture.
Mash sweet potato well for even baking.
Chill dough for 15 minutes if too sticky.
Store in airtight container up to 3 days or freeze up to 3 months.
Add-ins like chocolate chips or raisins enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 12 cookies