Irresistibly Moist & Chewy Sweet Potato Oat Cookies: Your Perfect Holiday Treat!
Prepare to be amazed by these incredible Sweet Potato Oat Cookies! They are wonderfully chocolatey, perfectly moist, and delightfully oaty, making them an absolutely perfect addition to your holiday cookie exchange or any festive gathering. The best part? You would truly never guess that these delectable treats are secretly packed with wholesome sweet potato!
Forget everything you thought you knew about traditional holiday cookies. Our sweet potato oat cookies offer a unique blend of familiar flavors and a surprisingly nutritious twist. They bring a comforting warmth and a delightful chewiness that will have everyone reaching for a second (or third!).
The Magic of Sweet Potatoes in Baking
While pumpkin often takes center stage in October, sweet potato is undoubtedly the unsung hero for the remainder of the holiday season and beyond. This versatile root vegetable is incredibly flexible, seamlessly transitioning between both sweet and savory dishes. But where it truly shines is in baked goods, lending a unique depth of flavor and an unparalleled texture.
So, why are sweet potatoes a secret weapon for bakers? Their inherent natural sweetness means you can often reduce the amount of added sugar in your recipes, making for a slightly healthier treat. Even more importantly, their creamy texture contributes an extraordinary amount of moisture, ensuring your baked goods, like these delightful cookies, turn out unbelievably tender and never dry. Today, we’re harnessing this incredible power by mashing up some sweet potatoes and incorporating them into these delightful Sweet Potato Oat Cookies!
Not only do sweet potatoes enhance the texture and flavor, but they also bring a nutritional boost. Rich in vitamins, fiber, and antioxidants, they transform a simple cookie into a more wholesome snack without sacrificing an ounce of deliciousness. This makes them a fantastic choice for families looking to enjoy sweet treats with a little extra goodness.
RELATED: If you’re looking for more crowd-pleasing treats, these Berrylicious Cookie Bars are both kid-approved and mom-approved. They’re perfect as an after-school snack or for a little boost of energy throughout the day, just like our sweet potato oat cookies!
Essential Ingredients for Your Sweet Potato Oat Cookies
Gathering your ingredients is the first step to baking a batch of these irresistible cookies. This recipe calls for a balance of pantry staples and our star ingredient – the sweet potato!
- 2 medium sweet potatoes
- 2 cups all-purpose flour
- 1 ½ cups rolled oats (old-fashioned oats work best for texture)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp each ground nutmeg, ground cloves, and ground ginger (these spices bring that cozy, autumnal flavor!)
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup brown sugar (for moisture and a deeper flavor)
- ½ cup white sugar (for sweetness and crisp edges)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips or chunks (your choice of semi-sweet, dark, or milk chocolate)
Products you may find useful in your kitchen:
- Potato masher: Essential for achieving that smooth, lump-free sweet potato puree.
- Cookie scoop: Ensures uniform cookie sizes for even baking and a professional look.
- Baking sheet: A sturdy baking sheet is key for perfectly baked cookies.
- Silicon baking mat: Prevents sticking and promotes even browning without needing grease.
- Stand mixer: Makes combining ingredients much easier and more efficient, especially for creaming butter and sugar.
Baking Your Batch of Sweet Potato Oat Cookies: Step-by-Step Guide
Creating these delightful cookies is a straightforward process, combining classic cookie-making techniques with our special ingredient. Follow these steps for perfect results every time:
- Prepare the Sweet Potatoes: Begin by peeling and chopping your sweet potatoes into uniform chunks. This ensures they cook evenly. Bring a large pot of water to a rolling boil and add the sweet potato chunks. Cook for approximately 15 minutes, or until they are tender enough to be easily pierced with a fork. Once cooked, drain the water thoroughly and mash the potatoes until smooth. Set the mashed sweet potatoes aside to cool down a bit – they should be warm, not hot, when added to the mixture.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and all the aromatic spices (ground cinnamon, nutmeg, cloves, and ginger). This step ensures the leavening agents and flavors are evenly distributed throughout the dough. Set this bowl aside for later.
- Cream Wet Ingredients: In a separate large mixing bowl (or the bowl of your stand mixer), cream together the softened unsalted butter, brown sugar, and white sugar until the mixture is light, fluffy, and smooth. This process incorporates air, which is crucial for cookie texture. Next, beat in the large egg and vanilla extract until well combined. Once your mashed sweet potato has cooled to a warm temperature, add it to the butter and sugar mixture, mixing until fully incorporated and smooth.
- Combine and Fold: Gradually add the reserved dry flour mixture to the sweet potato mixture. Stir on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough cookies. Finally, gently fold in the chocolate chips or chunks until they are evenly distributed throughout the dough.
- Bake to Perfection: Preheat your oven to 350 degrees F (175 C). Line a baking sheet with parchment paper or lightly grease it. Using a cookie scoop, drop rounded portions of dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 10 to 12 minutes. The key here is to not overbake! The cookies should be slightly crisp on the outside, but their centers may still look a bit soft – this is exactly what you want for that perfect moist and chewy texture. Overbaking will result in dry, cakey cookies. Once out of the oven, let the cookies cool on the baking sheet for at least 20 minutes before transferring them to an airtight container for storage. This cooling period allows them to firm up and prevents them from breaking.
Tips for the Best Sweet Potato Oat Cookies
While the recipe is straightforward, a few expert tips can elevate your cookies from good to absolutely phenomenal:
- Don’t Overbake! This cannot be stressed enough. Sweet potato adds incredible moisture, which means these cookies need less time in the oven than you might expect. Pull them out when the edges are set and lightly golden, even if the centers still look a bit soft. They will continue to set as they cool on the hot baking sheet.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together much more effectively with the sugars, creating a smoother batter and a more even, tender cookie texture.
- Freshly Mashed vs. Canned: For the best flavor and texture, we recommend using freshly cooked and mashed sweet potato. If you must use canned, ensure it’s pure sweet potato puree (not pie filling) and drain any excess liquid.
- Customize Your Mix-ins: While chocolate chips are a classic, feel free to experiment! White chocolate chips, chopped pecans or walnuts, dried cranberries, or even a sprinkle of sea salt on top before baking can add wonderful variations.
- Chill the Dough (Optional but Recommended): If you have time, chilling the dough for 30 minutes to an hour can help prevent spreading and result in thicker, chewier cookies.
Serving and Storage Suggestions
These sweet potato oat cookies are incredibly versatile and delicious on their own, but here are some ideas to make them even better:
- Serving: Enjoy them warm with a glass of cold milk, a hot cup of coffee, or a spiced tea. They also make a fantastic dessert alongside a scoop of vanilla ice cream.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. The moisture from the sweet potato helps them stay fresh and soft.
- Freezing: These cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet to freeze for about an hour. Then, transfer the frozen cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw at room temperature or gently warm in the microwave.
Frequently Asked Questions About Sweet Potato Oat Cookies
- Can I use canned sweet potato puree?
- Yes, you can. Ensure it’s 100% pure sweet potato puree and not pie filling, which contains added sugars and spices. You might want to pat it dry with a paper towel if it seems overly watery, as excess moisture can affect the cookie texture.
- What kind of oats should I use?
- Rolled oats (also known as old-fashioned oats) are recommended for their texture, which contributes to the chewiness of the cookie. Instant or quick oats can be used in a pinch, but they will result in a slightly different, softer texture.
- Can I make these cookies gluten-free?
- To make these gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Also, ensure you use certified gluten-free rolled oats, as regular oats can sometimes be cross-contaminated with wheat.
- How do I know if my sweet potatoes are cooked enough for mashing?
- They should be easily pierced with a fork without resistance. If they’re still firm, continue cooking for a few more minutes. Overcooking them won’t hurt, but undercooking will make mashing difficult and could leave lumps.
- Can I reduce the sugar in the recipe?
- Sweet potatoes already add natural sweetness. You could try reducing the total sugar by ¼ cup, but reducing it too much might affect the texture and spread of the cookies. Taste the dough (before adding egg if you are concerned about raw egg) and adjust to your preference.
You’ll discover that making these cookies is similar to baking any other batch: first, you mix the wet ingredients, then the dry, and finally, you combine the two! Stir in your preferred chocolate chips or chunks, scoop the dough onto a cookie sheet, and bake. But, as emphasized earlier, it is absolutely crucial that you do NOT overbake these cookies. They are designed to be soft and moist in the center. Overbake them, and they’ll transform from perfect, tender treats into overly crispy, cakey cookies that everyone tends to bypass at a holiday cookie exchange. And nobody wants that!
Speaking of holiday cookie exchanges and festive baking, be sure to explore more delicious cookie recipes below to broaden your baking horizons!
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Sweet Potato Oat Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 medium sweet potatoes
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup 1 stick unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips or chunks
Instructions
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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.
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In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.
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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.
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Stir flour mix into sweet potato mix, then fold in chocolate chips.
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Preheat oven to 350 degrees 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 overbake! They make look soft in the center, that’s perfect!). Let cool on the pan for 20 minutes before transferring to a container.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Dec 6, 2017. It has since been updated and expanded to provide you with the most comprehensive and delightful baking experience!