These chewy Oatmeal Sweet Potato Cookies are the perfect snack or grab-and-go breakfast treat. They’re gluten-free, vegan, and chock-full of healthy ingredients!
Oh, the magic of sweet potatoes! Though these days it’s sweet potato fries (especially those generously sprinkled with Parmesan) that are stealing the limelight, this brightly colored root vegetable is truly a culinary chameleon. Whether boiled, roasted, or fried, sweet potatoes can be used in both sweet and savory preparations and offer a host of health benefits. Enough reason for me to always have them on hand, even though they tend to be more popular in the colder months. And rightly so! Who wouldn’t want to warm up to an aromatic sweet potato curry after walking home in the rain? And what would Thanksgiving or Christmas be without a classic sweet potato pie? I’m so partial to sweet potatoes that I’ll usually roast a few on Sunday, just so I have enough for everything from a quick lunch to a batch of healthy cookies, such as the ones I’m about to share with you.
Made with mashed sweet potato, oats, and cranberries, these cookies have a hearty bite and are delicately sweet. They’re perfectly wholesome and delicious for breakfast, but also make a great snack with a tall glass of milk.
Are Sweet Potato Cookies Healthy?
While I don’t normally recommend eating sweet treats for breakfast, this is an exception! Thanks to the sweet potato and oats, these delightful cookies are a good source of fiber and protein. Rather than using dairy butter, the recipe calls for almond butter, which provides a boost of healthy fats. The great thing about mashed sweet potato is not only that it adds natural sweetness, but that it also works as an egg and fat replacer. In fact, in vegan recipes for muffins, cookies, and other baked goods, an egg can be replaced with one-quarter cup of mashed sweet potato.
Though the recipe calls for either honey or agave, you can also use date syrup, which is a whole food and a natural sweetener.
Sweet Potato Cookie Variations
This cookie recipe can be tweaked in many delicious ways. Instead of dried cranberries, raisins or dried apples will work well, too. The almonds can be replaced with chopped pecans, walnuts, hazelnuts, or macadamia nuts. And why not throw in a tablespoon or two of pumpkin seeds or flax seeds? They’ll add a nice textural contrast and a boost of healthy fats.
For a truly decadent treat, toss in some toasted coconut flakes or chopped dark chocolate. Want iced cookies? Mix one cup of powdered sugar with one teaspoon of cinnamon. Whisk in one or two tablespoons of water, until the icing reaches the desired consistency, and drizzle over the cookies once cooled.
How to make ahead and store
Once cooled, these sweet potato cookies can be stored in a cookie jar at room temperature for up to 3 days. Add an extra 2 days if you keep them in the fridge in an airtight container. The cookies can also be wrapped in plastic or parchment paper, placed in a Ziploc bag, and frozen for up to 3 months.
Serving Suggestions
I love to start my day with a few sweet potato cookies and a Homemade Caramel Vanilla Iced Coffee or a refreshing Frozen Fruit Smoothie. If I’m really hungry, I’ll even crumble a few over this delicious Avocado Smoothie Bowl With Cashew Cream.
Looking for more sweet potato recipes? Try these creamy Scalloped Sweet Potatoes, treat yourself to some Stuffed Sweet Potatoes for lunch, and serve this subtly spiced Curry-Sweet Potato-Almond Butter Dip the next time you’re in the mood for a tasty snack!
Ingredients
- 1 cup + 1 tablespoon quick-cooking oats (95g)
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1/2 cup almond butter at room temperature
- 1/2 cup honey or agave
- 1/4 teaspoon vanilla extract
- 1/2 cup sweet potato (120g) mashed
- 1/4 cup + 2 tablespoons dried cranberries (47g) roughly chopped
- 1/4 cup almonds (40g) finely chopped
- 2 teaspoons coconut sugar
Instructions
- Preheat oven to 325℉ and line a baking sheet with parchment paper.
- In a medium bowl, mix together the quick-cooking oats, cinnamon, and salt. Set aside.
- In a medium bowl, combine the almond butter, honey, and vanilla extract.
- Add the mashed sweet potato into the almond butter and honey mixture, and stir until everything is creamy and well mixed.
- Pour the liquid mixture into the dry and mix until everything is well combined. Add the chopped cranberries and almonds, and stir until well combined.
- Lightly dampen your hands with water. Measure 2 1/2 tablespoons of the mixture and shape it with your hands into a ball, then place on the prepared baking sheet. Do this until there is no more mixture remaining. Use your hands to flatten down the balls until they are roughly a 1/2-inch thick.
- Sprinkle the cookies with the coconut sugar, lightly patting down each cookie to adhere the sugar to the surface.
- Bake for 20 to 30 minutes, or until the cookies feel just set and slightly "springy" to the touch. They will firm up when cooling.
- Do not transfer to a wire rack. Let the cookies cool completely on the baking sheet before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment