These Chocolate Chip Sweet Potato Cookies are moist, fluffy, sweet, and delicious. They are packed with wholesome oats, warm spices, and plenty of chocolate.
Maybe a second only to pumpkin, Sweet Potato recipes are one of my favorites for the fall season!
If you’ve never baked with sweet potatoes before, you are in for a special treat today! The delicious cozy flavor of sweet potato is divine in dessert recipes, and the texture it gives to these cookies is just amazing.
Sweet potato cookies are thick and cake-like, with a chewy texture that comes from old-fashioned oats. Lightly spiced with cinnamon and nutmeg and loaded with semi-sweet chocolate chips, these cookies won’t last long once they come out of the oven!
Bring a plate of these to work, or surprise your family with a tasty treat. Everyone will love these.
Need more fall cookie ideas? Try my Pumpkin Sugar Cookies with Maple Icing, Orange Cranberry Shortbread Cookies, or cozy Apple Pie Cookies next!
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Sweet Potato Cookie Recipe Highlights
- Something Different – Everyone is making pumpkin cookies this year, but you might be the only one baking these unique sweet potato treats.
- Sort of Healthy – Sure, these cookies are full of flour, sugar, and butter, but they also include hearty oats and sweet potatoes, which are full of nutrients. I’ve been eating these for breakfast the last couple of days, and you can too.
- Easy Drop Cookie Recipe – You’ll just need your favorite electric mixer (A stand mixer or a hand mixer will do) and some mixing bowls to whip up this recipe. Clean up is simple, and there is no rolling or shaping required.
Sweet Potato Cookies Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Mashed Sweet Potato: You’ll have the best flavor and texture in your cookies if you mash you own sweet potatoes rather than buying sweet potatoes in a can. Canned potatoes can have a lot of excess water in them, which is not what we want.
- Rolled Oats: Regular, plain, rolled oats are the ideal texture for these cookies. Don’t use instant or quick oats, they are partially cooked and extra thin, and will not give these cookies the right amount of chewy texture.
- Brown Sugar: Light brown sugar pairs wonderfully with the sweet, earthy flavor of sweet potatoes.
- Spices and Extract: Cinnamon, nutmeg, and pure vanilla extract give these cookies the best cozy fall flavor.
- Butter and Eggs: Let both of these ingredients come to room temperature before you get started. This will help to create a well-mixed cookie dough.
- You’ll also need some baking basics, like flour, baking soda, and salt.
How To Make Chocolate Chip Sweet Potato Cookies
Top Tips
- These cookies are thick, and not meant to spread very much. Your cookie dough should be thick when it’s finished.
- Chilling the dough: Give the sweet potato cookie dough at least an hour to chill in the fridge. If needed, you can keep the dough in the fridge for up to a day before baking the cookies.
- My favorite way to make sweet potato puree or mashed sweet potatoes is to peel and cube the potatoes, then steam them until they’re soft. Mash by hand or use a food processor to get them nice and smooth.
- Use a cookie scoop: This will help to ensure that all of your cookies are the same size and shape. For this recipe, I’m using a small scoop that holds about 1.5 tablespoons of dough.
- Use parchment paper or reusable silicone baking mats to keep your trays clean and the cookies easy to release.
Storing Cookies
Allow your sweet potato cookies to cool completely, then store them in an airtight container at room temperature for up to 3 days.
You can also freeze the cookies for up to 2 months. Just thaw and enjoy!
If you’d like to freeze the cookie dough before baking it, I suggest freezing it in balls. Freeze the balls on a tray first, then transfer them to freezer bags. Label and store for up to 2 months. Bake from frozen, adding a minute or two to the bake time.
More Desserts to Bake This Fall!
- Apple Cookies
- Maple Pecan Cookies
- Pumpkin Cheesecake Cookies
- Sweet Potato Cheesecake
- Cranberry Orange Muffins
- Pumpkin Snickerdoodles
Recipe FAQs
What Else Can I Add to Sweet Potato Cookies?
I think that these would be delicious with nuts added! Try chopped walnuts or pecans for a delicious crunch. You can also swap the semi-sweet chocolate chips for white chocolate chips or butterscotch chips. Raisins can also be mixed in instead of chocolate.
Are Sweet Potato Cookies Healthy?
This depends on how you think about it! These are, in fact, traditional cookies, made with butter, flour, and sugar. But! They are also made with sweet potatoes and oats, which add fiber and nutrients to the party. I would say that sweet potato cookies are healthier than the average chocolate chip cookie.
Can I make this cookie recipe gluten-free?
I haven’t fully tested it, but many of my cookie recipes work very well if you replace all-purpose flour with a 1:1 gluten-free flour made for baking.
Sweet Potato Cookies are the new fall favorite! Make a batch of these using wholesome, tasty ingredients, and watch how quickly they disappear.
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Sweet Potato Cookies
Equipment
Ingredients
- 2 cups old fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1 large egg
- ¾ cup mashed sweet potato
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips plus more for decorating, optional
Instructions
- In a medium bowl, stir together the oats, flour, cinnamon, baking soda, nutmeg, and salt; set aside.
- In a separate large bowl, cream the butter and brown sugar together until smooth. Add the egg, sweet potato, and vanilla and mix well.
- Add the oat mixture to the butter mixture and stir until thoroughly combined. Fold in the chocolate chips.
- Cover and chill for at least 1 hour (or up to overnight).
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line 3 baking sheets with parchment paper and set aside.
- Drop the cookies by a small cookie scoop (about 1.5-2 tablespoons of dough) 2” apart on the prepared baking sheets. Press extra chocolate chips on top if desired.
- Bake in the preheated oven for 9-11 minutes, or until the cookies are lightly golden and have puffed up.
- Allow it to cool for 5 minutes before transferring the cookies to a wire rack to cool completely.
Notes
- These cookies are thick, and not meant to spread very much. Your cookie dough should be thick when it’s finished.
- Chilling the dough: Give the sweet potato cookie dough at least an hour to chill in the fridge. If needed, you can keep the dough in the fridge for up to a day before baking the cookies.
- My favorite way to make sweet potato puree or mashed sweet potatoes is to peel and cube the potatoes, then steam them until they’re soft. Mash by hand or use a food processor to get them nice and smooth.
- Use a cookie scoop: This will help to ensure that all of your cookies are the same size and shape. For this recipe, I’m using a small scoop that holds about 1.5 tablespoons of dough.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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