These Sweet Potato Cookies are soft, naturally sweet, and packed with simple ingredients that make them perfect for guilt-free snacking.
Made with mashed sweet potatoes, oats, and maple syrup, they’re ideal for breakfast, lunchboxes, or a post-workout treat.
Why I Love This Recipe
Naturally gluten-free and vegan-friendly
Only 3–5 ingredients, easy to customize
Great way to use up leftover sweet potatoes
Freezer-friendly and perfect for meal prep
What You’ll Need (Ingredient Highlights)
Mashed sweet potato: The base that gives natural sweetness and moisture
Quick oats: Bind the cookies and add fiber
Maple syrup: For a hint of natural sweetness
Vanilla extract (optional): Adds aroma
Dark chocolate chips (optional): A delicious touch of indulgence
Pro Tips Before You Start
Make sure the mashed sweet potato is measured after cooking and cooling
Don’t overbake; the cookies should remain soft
Lightly grease your hands with coconut oil to prevent sticking when shaping
How to Make Soft Sweet Potato Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (180°C).
Line a baking sheet with parchment paper and lightly grease it with coconut oil.
Step 2: Cook the Sweet Potatoes
Peel and chop sweet potatoes into 1-inch cubes.
Bring a pot of water to a boil, add the sweet potatoes, cover, and simmer for 10–15 minutes until fork-tender.
Step 3: Make the Puree
Drain the potatoes and let them steam dry for 10 minutes.
Mash them into a puree—it doesn’t need to be completely smooth.
Step 4: Mix the Batter
Measure out 2/3 cup of the mashed sweet potato and mix it in a bowl with 1 cup of quick oats and 1/4 cup of maple syrup.
If using, stir in vanilla extract and chocolate chips.
Step 5: Shape the Cookies
Lightly oil your hands. Scoop 1 tablespoon of dough and roll into a ball.
Place on the baking sheet and flatten slightly. Repeat to make 10 cookies.
Step 6: Bake
Bake for 15–20 minutes or until edges are golden.
They should stay soft, not crispy.
Step 7: Cool and Store
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.
What to Serve It With
A cup of tea or almond milk
As a topping on smoothie bowls
With peanut butter for extra protein
Variations / Substitutions
Swap maple syrup with honey or agave
Add chopped nuts or seeds for texture
Use pumpkin puree instead of sweet potato
Storage & Leftovers
Store in an airtight jar in the fridge for up to 3 days
Freeze in a zip-top bag for up to 3 months
Thaw at room temperature overnight
FAQs
Can I use canned sweet potato puree?
Yes, just make sure it’s unsweetened and thick.
Are these cookies gluten-free?
Yes, if you use certified gluten-free oats.
Can I double the recipe?
Absolutely, just adjust baking time slightly if needed.
What if my dough is too wet or dry?
Add more oats if too wet, or more mashed sweet potato if too dry.
Can I make them crispier?
They are meant to be soft, but you can bake a few minutes longer for firmer edges.
Do I have to use chocolate chips?
No, they’re optional. Try raisins, nuts, or leave them out.
Are these suitable for toddlers?
Yes! They’re naturally sweet and free from refined sugar.
Final Thoughts
These Soft Sweet Potato Cookies are simple, nourishing, and incredibly versatile.
Whether you enjoy them for breakfast or as an afternoon snack, they’ll quickly become a family favorite!
