Description

A delightful treat, these Sweet Potato Cookies combine the rich, slightly earthy flavor of mashed sweet potatoes with sweet chocolate chips, warm spices, and the heartiness of oats. Perfect for snacking, dessert, or even gifting, these cookies are soft, chewy, and absolutely irresistible!

Ingredients

Units Scale

Dry Ingredients

2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened to room temperature
1 cup brown sugar
1 large egg
3/4 cup mashed sweet potato
1 teaspoon vanilla extract

Add-ins

3/4 cup semi-sweet chocolate chips, plus more for decorating (optional)

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Instructions

Combine the Dry Ingredients
In a medium bowl, stir together the rolled oats, flour, cinnamon, baking soda, nutmeg, and salt. Set aside.
Cream the Butter and Sugar
In a large separate bowl, cream the unsalted butter and brown sugar together until smooth and fluffy. Then, mix in the egg, mashed sweet potato, and vanilla extract until well combined.
Mix the Wet and Dry Ingredients
Gradually add the dry oat mixture to the butter mixture. Stir until thoroughly combined, then gently fold in the chocolate chips.
Chill the Dough
Cover the cookie dough and chill in the refrigerator for at least 1 hour. If necessary, the dough can be chilled for up to 24 hours.
Preheat the Oven
Preheat your oven to 350°F (180°C), or 160°C for a fan oven. Line 3 baking sheets with parchment paper.
Shape the Cookies
Use a small cookie scoop (approximately 1.5-2 tablespoons of dough) to drop mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press additional chocolate chips on top of the cookies for decoration, if desired.
Bake the Cookies
Bake in the preheated oven for 9-11 minutes, or until the cookies are lightly golden and have puffed up. Be careful not to overbake.
Cool the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are intended to be thick and are not meant to spread significantly while baking, so the dough texture should be quite thick.
Chilling the dough is essential for achieving the perfect consistency. Let the dough chill for at least 1 hour. You can also keep it refrigerated for up to 24 hours before baking.
If you want to prepare mashed sweet potatoes for this recipe, peel and dice the sweet potatoes, steam them until soft, and mash them thoroughly or process them in a food processor until smooth.
Using a cookie scoop ensures uniform-sized cookies with a neat shape. A small scoop (about 1.5 tablespoons) is ideal for this recipe.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 60mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg