These soft and chewy Sweet Potato Oat Cookies are gluten-free, dairy-free, and naturally sweetened with pure maple syrup. They’re perfect as a sweet snack or a grab-and-go breakfast treat.
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These Breakfast Oat Cookies cost around $8.85 to make. The recipe makes twelve servings and costs about $0.73 per serving.
If you are looking for another sweet potato recipe, try my Stuffed Sweet Potatoes.
Table of Contents
What I love about these sweet potato cookies: The sweet potato gives both sweetness and a moist, rich flavor and texture. They bake up in fifteen minutes. Finally, it’s a nice twist to the classic chocolate chip cookie.
These cookies are simple to make. You don’t even need a mixer to make them! You can make these cookies as a convenient and healthy breakfast or mid-day snack with a few simple ingredients.
They are moist cookies full of oats, chocolate, and sweet potatoes. You do not need to add sugar to these cookies because of the natural sweetness from the sweet potatoes and pure maple syrup.
I love to make these after the holidays when I have extra mashed sweet potatoes to use up. However, these Sweet Potato Oat Cookies are delicious any time of the year.
Ingredients and Estimated Cost:
- 1 cup of mashed sweet potato – $0.88
- ⅓ cup and 2 Tablespoons pure maple syrup – $2.42
- 1 egg – $0.23
- 1 teaspoon vanilla extract – $0.17
- 1 ½ cups rolled oats gluten-free – $1.02
- 1 cup almond flour – $1.92
- ½ teaspoon baking soda – $0.01
- ½ cup of non-dairy dark chocolate – $2.20
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Cook Sweet Potato
Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which way suits your cooking style.
Microwave method
- Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
- Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.
Instant Pot method
- Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
- Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.
Oven method
- Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.
How To Make Sweet Potato Cookies
- First, scoop out the cooked sweet potato and discard the skin. Then measure out one cup.
- Next, place the sweet potato in a food processor and add the pure maple syrup while it is processed.
- Place the mixture in a large mixing bowl and then whisk in the egg and vanilla extract.
- Mix in the dry ingredients and dark chocolate and set aside for ten minutes.
- Preheat the oven to 350 degrees F.
- Divide the cookie batter into 12 pieces, place it onto a baking sheet, and bake at 350 degrees F for fifteen minutes.
- Finally, allow the cookies to cool for fifteen minutes before serving.
***For complete recipe instructions, see the recipe card below.
Recipe and Flavor Variations
I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients.
- To make this vegan, swap the egg for ¼ teaspoon of vegan-grade xanthan gum.
- I kept this recipe as simple as possible. If you want to change things up, feel free to add one of these ingredients: dried fruit like raisins, apricots, or apples.
- You can also add sprouted pumpkin, hemp, or chia seeds.
- Sometimes I like to add nuts like walnuts, pecans, or chopped cashews.
- I like to add spices like cinnamon, ginger, or turmeric during the fall.
Storage Tips
Serve: Serve the cookies warm or at room temperature.
Store: Store in airtight containers at room temperature for up to 3 days.
Freeze: Once cooled, place the cookies in a freezer-safe container and freeze for 2-3 months.
Thaw: Thaw at room temperature for 1-2 hours.
Recipe FAQs
If they are too dry, it could be a result of too much flour. I always say to measure twice and pour once when baking a recipe.
Yes! These Sweet Potato Breakfast Oat Cookies are a healthy and nutritious breakfast or snack. Each large cookie has only about 186 calories.
I prefer to use Gluten-Free rolled oats. I like the healthy option and the nutty flavor and texture these oats provide.
More Dairy-Free Dessert Recipes
- Gluten-Free Oatmeal Cookies
- Almond Flour Chocolate Chip Cookies
- Chocolate Truffles Recipe (vegan)
- Chocolate Truffle Recipe with Coconut and Pecans
- Chickpea Cookies
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Sweet Potato Oat Cookies
Recipe Cost 8.85 Serving Cost 0.73
Recipe Cost $ 8.85 Serving Cost $ 0.73Ingredients
Wet Ingredients
- 1 cup of mashed sweet potato
- ⅓ cup and 2 tbsp pure maple syrup
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cup gluten-free rolled oats
- 1 cup blanched almond flour packed
- ½ tsp baking soda
- pinch of kosher salt
- ½ cup of non-dairy dark chocolate chopped or dark chocolate chips
Instructions
MAKE COOKIE DOUGH BATTER:
- Transfer the mashed sweet potato to a food processor.
- Add the pure maple syrup down the tube while it's processing. The results should be a smooth and creamy consistency.
- Next, transfer the mixture to a large mixing bowl. Then, add the egg and vanilla extract. Mix to combine.
- Mix in the dry ingredients until combined.
- Fold in the chopped dark chocolate.
PREHEAT OVEN AND PREP BAKING SHEET:
- Set the batter aside for 10 minutes. Meanwhile, preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
BAKE COOKIES:
- Divide the cookie batter into 12 even pieces and place them onto the baking sheet.
- Press down the cookie dough mounds with your fingertips to create a circular cookie shape.
- Bake at 350°F for 15 minutes.
- Cool for at least 15 minutes before enjoying.
Notes
How To Cook Sweet Potato
Below are three fool-proof methods for cooking sweet potatoes for this recipe. Choose which method suits your cooking style.Microwave method
- Pierce all over the outer skin of the sweet potato with a fork. Add the sweet potato to a microwave-safe bowl and a cup of water.
- Microwave for 4 minutes. Flip the potato and continue to cook for an additional 4 minutes or until tender when pierced with a fork.
Instant Pot method
- Pierce all over the outer skin of the sweet potato with a fork. Add one cup of water to the instant pot.
- Place the steamer rack on the bottom. Add the sweet potato. Place the lid on a set the time for 10 minutes. Release the steam and pierce with a fork to ensure its softness.
Oven method
- Pierce all over the outer skin of the sweet potato with a fork. Wrap the sweet potato in foil and bake for 45 minutes or until fork-tender.
Equipment
Nutrition
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Comments & Reviews
Linda says
Very yummy! I rolled dough into balls and then in some cinnamon and brown sugar. Pressed them flat and baked them up. Love that they are not too sweet for breakfast. Be sure to use parchment on cookie sheet or they will stick(oops!) Propably could grease it instead of parch. Thanks for this healthy oatmeal cookie recipe. I actually used canned sweet potatoes and doubled the recipe. Perfect!
Jessica says
Delicious, I added cinnamon
LouAnn says
Can a flax egg be substituted for the egg?
Dayna Jankowski says
We haven’t tried it but you can try and tell us how it goes!
LouAnn says
Could date paste be used in place of maple syrup?
Any way to have a crunchy cookie instead of chewy?
Dayna Jankowski says
Yes, you can use date paste as a substitute for maple syrup in the sweet potato cookies recipe. Date paste is a natural sweetener that can provide a similar level of sweetness and moisture to the cookies, making it a suitable replacement.
For making the cookies crunchy instead of chewy, there are a couple of adjustments you can try:
Baking Time and Temperature: Increase the baking time slightly and bake at a slightly lower temperature. This can help the cookies dry out more, resulting in a crunchier texture.
Ingredients: Reduce the moisture content by using less liquid or by adding ingredients that promote a crunchy texture, such as more flour or ground nuts.
Aneya says
I just made these with a little twitch. I put 1 tsp ube flavoring instead of vanilla (same amount), added walnuts and used roasted korean sweet potato. And oh my heaven, my husband and I can’t stop eating it. Best amount of sweetness and nuttiness. I can’t get enough of it. Will be making more of it later! Thanks for the recipe! ♥️♥️♥️
Farah says
Those puddles of chocolate look insanely good! Yum! And I love a good healthy cookie recipe, perfect for a lunchbox snack. Thanks for the recipe!
Dannii says
What a great way to use sweet potato. My kids would love this.
Tara says
It’s so difficult to find a tasty gluten-free and dairy-free dessert but these cookies nail it! So tasty and perfectly flavored.
Ieva says
We made a large batch of these yesterday to take to work as a snack, and wow, we simply cannot get enough! Really good recipe, so easy to make, and they are just the most decadent treat ever! So glad we froze some for later!