Flourless Sweet Potato Oatmeal Cookies
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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Servings: 24
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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) old fashioned 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 mashed sweet potato puree, ½ cup almond butter, ⅓ cup 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 old fashioned rolled oats, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon fine sea salt, ½ cup 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.
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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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