These sweet potato oatmeal cookies are soft, chewy, and packed with cozy fall spices. They’re naturally sweetened with pure maple syrup and mashed sweet potato, making them a delicious treat for breakfast, an afternoon snack, or even dessert. Plus, they come together in just one bowl with simple pantry staples—no mixer required!
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If you’re a fan of oatmeal cookies you’ll love this easy spin on classic oatmeal banana cookies. The rolled oats add texture, the almond butter makes them extra soft, and the dark chocolate chips add just the right amount of indulgence.
They’re a great way to use up leftover sweet potatoes like in this bread with sweet potato and oat flour or sweet potato cookies with almond flour, and they freeze beautifully for quick snacks throughout the week.
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Why You'll Love This Recipe
- Soft & chewy: The perfect balance of chewiness from the oats and natural sweetness from the sweet potato puree and maple syrup.
- One-bowl recipe: Just stir, scoop, and bake—no complicated steps or equipment needed! And the cookies don't spread while baking.
- Versatile: Customize with chopped nuts, pumpkin seeds, or even a drizzle of dark chocolate.
- Great for meal prep: Store them in an airtight container for an easy grab-and-go snack or as sweet potato breakfast cookies.
Recipe Ingredients
You'll need the following ingredients to make gluten-free sweet potato oatmeal cookies:
Ingredient Notes:
- Mashed sweet potato puree: Adds moisture and natural sweetness to this sweet potato cookie recipe, just like these sweet potato oatmeal bars.
- Pure maple syrup: A great alternative to brown sugar. Substitute with coconut sugar - the cookies will be a little less moist.
- Almond butter: Helps bind the dough and adds a nutty richness. Swap with natural peanut butter or seed butter.
- Pure vanilla extract: Enhances the overall flavor.
- Old fashioned rolled oats: Gives the cookies a hearty, chewy texture. Quick oats will give the cookies a smoother and even softer texture.
- Ground cinnamon: A must for that cozy fall spice flavor.
- Fine sea salt: Balances the sweetness.
- Ground ginger: Pairs well with the cinnamon.
- Dark chocolate chips: The best part! Semi-sweet chocolate chips work well too.
See recipe card below for all ingredients and quantities.
How to Make Chewy Sweet Potato Oatmeal Cookies
Wet Ingredient
In a large bowl, whisk together the sweet potato puree, maple syrup, almond butter, and vanilla extract until smooth.
Dry Ingredients
Add the rolled oats, cinnamon, ginger, and sea salt. Stir until everything is well combined. Fold in the dark chocolate chips.
Scoop the Dough
Use a cookie scoop or tablespoon to drop spoonfuls of cookie dough onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon.
Bake
Bake in hot oven at 350°F for 12-14 minutes, or until the edges are golden brown. Let cool on a wire rack before enjoying.
Expert Tips
- Use homemade sweet potato puree: Canned sweet potato puree can be more dense and watery, and will change the texture of the cookie.
- Make it nut-free: Swap almond butter for sunflower seed butter or tahini.
- Boost the texture: Stir in pumpkin seeds, coconut flakes, or chopped pecans for extra crunch.
Serving Suggestions
- With a cup of tea – Enjoy as a healthy breakfast or an afternoon snack as a healthy treat.
- Drizzled with nut butter – Almond, peanut butter, or sunflower seed butter are all delicious options.
- Crumble over yogurt – Makes a great soft oatmeal cookie granola, or add to your favorite overnight oats like lemon poppy seed oats.
Storage Tips
- Counter: Store in an airtight container at room temperature for up to 4 days.
- Refrigerator: Store in an airtight container in the fridge for up to a week.
- Freezer: Let the cookies cool completely, and freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature.
More Sweet Potato Dessert Recipes You'll Love
Recipe
Sweet Potato Oatmeal Cookies
Ingredients
- 1 cup (280 grams) mashed sweet potato puree, about 1 large sweet potato
- ½ cup (125 grams) almond butter, or natural peanut butter
- ⅓ cup (107 grams) pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cup (220 grams) rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- ½ cup (90 grams) dark chocolate chips
Instructions
- Preheat oven to 350°F and line cookie sheet with parchment paper. Set aside.
- In a large bowl, whisk together the sweet potato puree, maple syrup, almond butter, and vanilla extract until smooth.1 cup (280 grams) mashed sweet potato puree, ½ cup (125 grams) almond butter, ⅓ cup (107 grams) pure maple syrup, 1 teaspoon pure vanilla extract
- Add the rolled oats, cinnamon, ginger, and sea salt. Stir until everything is well combined. Fold in the dark chocolate chips.2 cup (220 grams) rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon fine sea salt, ½ cup (90 grams) dark chocolate chips
- Use a cookie scoop or tablespoon to drop spoonfuls of cookie dough onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon.
- Bake for 12-14 minutes, or until the edges are golden brown. Let cool on a wire rack before enjoying.
Notes
- To roast sweet potatoes, poke a few holes in them to let the steam escape. Bake whole at 400°F for about 45-50 minutes, or until they're soft enough to pierce easily with a fork. Peel and mash or mix in food processor.
- Make it nut-free: Swap almond butter for sunflower seed butter or tahini.
- Boost the texture: Stir in pumpkin seeds, coconut flakes, or chopped pecans for extra crunch.
- Store in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. Freeze for up to 3 months.
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