Sweet Potato Oat Cookies: Your Ultimate Guide to Perfectly Moist, Chocolatey, and Wholesome Holiday Treats
Prepare to be delighted by these incredible Sweet Potato Oat Cookies! They are wonderfully chocolatey, incredibly moist, and delightfully oaty, making them the perfect addition to your next holiday cookie exchange or a comforting treat for any day. What’s truly amazing is that you’d never guess they’re secretly packed with the goodness of sweet potato!
Why Sweet Potatoes Are a Baking Game-Changer
While pumpkin often takes center stage in October, sweet potato deserves its moment in the spotlight throughout the entire holiday season and beyond. This versatile root vegetable is a culinary superstar, seamlessly fitting into both sweet and savory dishes. But where it truly shines is in baked goods, and these Sweet Potato Oat Cookies are a testament to its power.
The magic of sweet potato in baking lies in its natural sweetness and unique texture. Its inherent sugars mean you can often reduce the amount of added sugar in your recipes, leading to a slightly healthier outcome without sacrificing flavor. Even better, its creamy, puréed consistency ensures your baked goods are incredibly moist, tender, and never dry. Today, we’re harnessing these fantastic qualities by mashing up some sweet potatoes and incorporating them into these irresistibly delicious Sweet Potato Oat Cookies!
Beyond their delightful flavor and texture contribution, sweet potatoes also bring a host of nutritional benefits to your cookies. They are rich in vitamins, particularly Vitamin A (in the form of beta-carotene), and Vitamin C, as well as essential minerals like potassium and manganese. They also provide dietary fiber, which aids digestion and helps keep you feeling satisfied. So, when you bite into one of these cookies, you’re not just enjoying a treat; you’re also getting a little boost of wholesome goodness.
RELATED: If you’re looking for more kid-approved and mom-approved snacks, these Berrylicious Cookie Bars are perfect for an after-school pick-me-up or a little energy boost during the day!
Essential Ingredients for Your Sweet Potato Oat Cookies
Gathering the right ingredients is the first step to baking success. For these delectable Sweet Potato Oat Cookies, you’ll need a combination of fresh produce, pantry staples, and warming spices. Here’s a detailed list to ensure you have everything on hand:
- 2 medium sweet potatoes: Look for firm, unblemished sweet potatoes. These will be cooked and mashed to provide the signature moisture and subtle sweetness to your cookies.
- 2 cups all-purpose flour: The foundational dry ingredient, providing structure to the cookies.
- 1 ½ cups rolled oats: Rolled oats (old-fashioned oats) are key to the chewy, hearty texture of these cookies. Instant oats tend to break down too much, and steel-cut oats are too firm.
- 1 tsp baking soda: A leavening agent that helps the cookies rise and spread slightly, giving them a soft interior.
- 2 tsp ground cinnamon: The star spice that complements the sweet potato beautifully, evoking classic fall and winter flavors.
- ½ tsp salt: Crucial for balancing the sweetness and enhancing all the other flavors. Don’t skip it!
- ¼ tsp each ground nutmeg, ground cloves, and ground ginger: This trio of spices adds depth, warmth, and that distinct holiday aroma that makes these cookies irresistible.
- ½ cup (1 stick) unsalted butter, room temperature: Room temperature butter is essential for proper creaming with the sugars, creating a light and airy base for your dough.
- ½ cup brown sugar: Adds moisture and a rich, molasses-like flavor that pairs wonderfully with sweet potato.
- ½ cup white sugar: Provides sweetness and contributes to the cookie’s texture and slight crispness on the edges.
- 1 large egg: Acts as a binder, holding all the ingredients together and adding richness.
- 1 tsp vanilla extract: A flavor enhancer that complements the chocolate and spices.
- 1 ½ cups chocolate chips or chunks: The perfect companion to sweet potato and oats, adding pockets of melty, chocolatey goodness. Feel free to use milk, semi-sweet, or dark chocolate, depending on your preference.
Products you may find useful for baking perfection:
- Potato masher: Essential for achieving smooth, lump-free sweet potato purée.
- Cookie scoop: Ensures uniform cookie size for even baking and a professional appearance.
- Baking sheet: A sturdy baking sheet is fundamental for any cookie recipe.
- Silicon baking mat: Prevents sticking and promotes even browning without greasing.
- Stand mixer: While not strictly necessary, a stand mixer makes creaming butter and sugar much easier and more efficient.
Crafting Your Delicious Sweet Potato Oat Cookies: A Step-by-Step Guide
Making these Sweet Potato Oat Cookies is a straightforward process, similar to many classic cookie recipes. The key is in the preparation of your sweet potato and the careful handling of your dough. Follow these steps for perfect results every time:
- Prepare the Sweet Potatoes: Begin by peeling your two medium sweet potatoes. Once peeled, chop them into roughly 1-inch chunks to ensure even cooking. Bring a large pot of water to a rolling boil, then carefully add the sweet potato chunks. Cook them for approximately 15 minutes, or until they are tender enough to be easily pierced with a fork.
- Mash and Cool: Once the sweet potatoes are fork-tender, drain the water completely. Return the cooked sweet potatoes to the pot or transfer them to a bowl. Using a potato masher, thoroughly mash the potatoes until smooth. Set the mashed sweet potatoes aside to cool down. It’s important that they are warm, but not hot, before adding them to the wet ingredients later on. If they’re too hot, they can cook the egg in your mixture!
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together your all-purpose flour, rolled oats, baking soda, salt, and the blend of spices (ground cinnamon, nutmeg, cloves, and ginger). Whisking ensures all the dry ingredients are evenly distributed, which is crucial for uniform flavor and texture in your cookies. Set this mixture aside.
- Prepare Wet Ingredients: In a large mixing bowl (or the bowl of your stand mixer), cream together the softened unsalted butter with both the brown sugar and white sugar until the mixture is light, fluffy, and smooth. This step incorporates air, contributing to the cookies’ final texture. Next, beat in the large egg and vanilla extract until well combined. Once your mashed sweet potato has cooled to a warm, rather than hot, temperature, add it to the butter and sugar mixture and mix until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the sweet potato wet mixture. Mix on a low speed or stir by hand until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies.
- Fold in Chocolate Chips: Finally, gently fold in the chocolate chips or chunks using a spatula. Distribute them evenly throughout the dough.
- Bake to Perfection: Preheat your oven to 350 degrees F (175 C). Line a baking sheet with parchment paper or lightly grease it. Using a cookie scoop (or two spoons), drop rounded spoonfuls of dough onto the prepared baking sheet, leaving enough space between them for spreading. Bake for 10 to 12 minutes. The most critical instruction for these cookies is to NOT overbake them! They should be slightly crisp around the edges but still appear soft and moist in the center when you remove them from the oven. This soft center is exactly what you want for that perfect chewy texture.
- Cooling Process: Once baked, let the cookies cool on the baking pan for at least 20 minutes before attempting to transfer them to a wire rack or an airtight container. This cooling time on the hot pan allows them to firm up slightly and finish cooking internally, preventing them from falling apart.
Tips for the Best Sweet Potato Oat Cookies
While the recipe is straightforward, a few key tips can elevate your cookies from good to absolutely fantastic:
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to emulsify properly, creating a smoother dough and better cookie texture.
- Don’t Overmix: After adding the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tougher cookies.
- Sweet Potato Consistency: Aim for a smooth sweet potato mash. Any lumps can create pockets of different textures in your cookies.
- Cool Sweet Potato: As mentioned in the instructions, ensure your mashed sweet potato is cool or just warm. Hot sweet potato can partially cook the egg, affecting the dough’s consistency.
- The “Do Not Overbake” Rule: This cannot be stressed enough! These cookies are meant to be soft and moist. When they come out of the oven, they might look slightly underdone in the center, but they will continue to set as they cool. Overbaking is the quickest way to turn them into dry, cakey hockey pucks that no one wants at a cookie exchange.
- Chilling the Dough (Optional but Recommended): If time allows, chilling the dough for 30 minutes to an hour can help prevent excessive spreading and results in a thicker, chewier cookie.
Storage and Freezing Options
These Sweet Potato Oat Cookies store beautifully, making them perfect for preparing ahead of a holiday gathering or for enjoying throughout the week. Store baked cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature when ready to enjoy.
You can also freeze the raw cookie dough! Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When you’re ready to bake, place the frozen dough balls on a baking sheet and add an extra minute or two to the baking time.
Perfect for Holiday Gatherings and More
Speaking of a holiday cookie exchange, these Sweet Potato Oat Cookies are sure to be a showstopper. Their unique flavor profile, combining the earthiness of sweet potato with warming spices and decadent chocolate, stands out in a crowd of traditional holiday treats. They are hearty enough to satisfy, yet comforting and festive. Beyond the holidays, they make a fantastic addition to any brunch spread, a thoughtful gift for friends and neighbors, or simply a delightful snack with your afternoon coffee or tea.
For even more delightful cookie inspiration, check out these related recipes:
- 30+ Dessert Bar Recipes
- Pretzel Chocolate Chip Cookies
- Grandma’s All-Occasion Sugar Cookies
- Candy Bar Peanut Butter Cookie Cups
- Frosted Sugar Cookie Bars
- Italian Anisette Cookies
- 50+ Cookie Recipes
Sweet Potato Oat Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Rate It
Save It
Saved!
Ingredients
- 2 medium sweet potatoes
- 2 cups all-purpose flour
- 1 ½ cups rolled oats
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup 1 stick unsalted butter, room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips or chunks
Instructions
-
Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork tender. Drain water and mash potatoes, then set aside to cool some.
-
In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.
-
Combine butter and sugars until smooth, then add egg and vanilla. Once sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.
-
Stir flour mix into sweet potato mix, then fold in chocolate chips.
-
Preheat oven to 350 degrees F (175 C). Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 10 to 12 minutes, or until slightly crisp on the outside (do not overbake! They make look soft in the center, that’s perfect!). Let cool on the pan for 20 minutes before transferring to a container.
Nutrition Information (per serving)
Serving: 2 cookies
- Calories: 193 cal
- Carbohydrates: 29g
- Protein: 2g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 19mg
- Sodium: 152mg
- Potassium: 70mg
- Fiber: 1g
- Sugar: 16g
- Vitamin A: 1495IU
- Vitamin C: 0.3mg
- Calcium: 28mg
- Iron: 1mg
Tried this Recipe? Pin it for Later!
Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Dec 6, 2017.