Description
Soft, chewy, and warmly spiced, these Sweet Potato Oatmeal Cookies combine creamy sweet potato puree, hearty oats, and melty chocolate chips for a cozy fall treat that’s naturally gluten-free, dairy-free, and absolutely delicious.
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature (dairy-free or regular)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2/3 cup sweet potato puree
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose baking flour
- 1 1/2 cups quick oats
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, beat together butter, white sugar, and brown sugar for 1 minute until light and creamy.
- Add sweet potato puree and vanilla extract, mixing until well combined.
- Stir in flour, baking soda, spices, and salt until a soft dough forms.
- Fold in the oats and chocolate chips until evenly distributed.
- Use a medium cookie scoop (about 2 tablespoons of dough) to portion cookies onto baking sheets.
- Press a few extra chocolate chips on top for decoration.
- Bake for 13–17 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg