Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet Potato Oatmeal Cookies

Recipe by Evelyn Marcella Rivera

Five ingredients, no butter, no eggs, no flour — these sweet potato oatmeal cookies are naturally sweetened, soft-chewy, and ready in 25 minutes. A genuinely good healthy cookie that doesn’t taste like a compromise.

  • Total Time25 minutes
  • Yield15 cookies 1x

Ingredients

Units Scale
  • 1 cup mashed sweet potato, freshly cooked or canned unsweetened
  • 1.5 cups rolled oats (use certified gluten-free if needed)
  • 0.5 tsp ground cinnamon
  • 0.5 tsp vanilla extract (optional)
  • 2-3 tbsp maple syrup or honey (optional)
  • 0.25 cup mini chocolate chips, raisins, chopped nuts, shredded coconut, or sunflower seeds (optional add-in)

Instructions

  1. Preheat and Prep Preheat and Prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat.
  2. Mix the Dough Mix the Dough: Combine mashed sweet potato, oats, cinnamon, and vanilla in a large bowl. Stir until fully blended with no dry oats remaining. Fold in maple syrup and any add-ins at this stage.
  3. Scoop and Flatten Scoop and Flatten: Scoop about 1 tablespoon of dough per cookie onto the baking sheet. Flatten each one to about ½ inch thick with your fingers or the back of a spoon — these cookies do not spread in the oven.
  4. Bake Bake: Bake for 15 to 18 minutes until the edges are slightly golden and the cookies feel firm on the outside when pressed. The center will still be slightly soft — they firm up as they cool.
  5. Cool and Serve Cool and Serve: Allow cookies to cool on the baking sheet for 3 to 4 minutes before transferring to a cooling rack. They are fragile when warm. Enjoy warm or store in an airtight container.

Notes

Use plain, unsweetened mashed sweet potato — not pie filling. If making fresh, bake or microwave the potato until fully soft, cool, then mash completely smooth before measuring. The dough will be soft and slightly sticky; this is correct. Do not skip flattening each cookie before baking — they do not spread on their own. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

  • Prep Time: 7 minutes
  • Cook Time: 18 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 65
  • Sugar: 4
  • Sodium: 10
  • Fat: 1
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 2

Find it online: https://blesseddish.com/sweet-potato-oatmeal-cookies/