These Sweet Potato Oatmeal Chocolate Chip Cookies are SOOOOO good. They’re made with simple ingredients and ready in under 30 minutes. The texture of these cookies is the perfect combination of chewy center with crunchy edges.
These cookies are hearty enough to serve as an indulgent breakfast cookie, but they’re also the perfect afternoon snack.
These cookies are the best way to use any extra sweet potato puree you may have lying around after the holidays!
For more Fall-inspired vegan dessert recipes, try these Apple Pie Crumble Bars, Mini Vegan Pumpkin Pies, or Pumpkin Spice Chocolate Chip Cookies.
For more vegan oatmeal cookies try these Vegan Oatmeal Raisin Cookies or Vegan Pumpkin Spice Oatmeal Creme Pies.
For more sweet potato recipes, try this Sweet Potato Quinoa Chili or Sweet Potato Black Bean Quesadillas.
Why You’ll Love These Cookies
- Simple ingredients – These cookies are made with pantry staples and no crazy ingredients.
- Extra, Extra! – These cookies store well in the freezer. You can easily make a double batch and save some for later!
- Customizable – Feel free to add more fall spices to these cookies for a different flavor, or swap the chocolate chips for chopped walnuts or pumpkin seeds for some added crunch. These cookies are easy to customize and make your own.
Ingredients
Dry ingredients
- All-purpose flour – I use all-purpose flour for most of my baking, but you can swap for whole wheat flour if desired.
- Rolled oats – Both rolled oats and quick oats will work fine for this recipe.
- Ground flaxseeds – Flaxmeal (aka ground flaxseeds) acts as a binder in this recipe. We add them in during the first step with the wet ingredients so there is no need to soak the flaxseeds beforehand to make a flax egg.
- Brown Sugar* – Light or dark brown sugar works well for this recipe. If you don’t have either, you can add some molasses to white sugar instead.
- Cane Sugar* – Any granulated sugar will work fine here. Swap coconut sugar for a less refined option.
- Dairy-free chocolate chips – I prefer vegan dark chocolate varieties, but you can use any chocolate chip that meets your needs!
- Cinnamon – Adds a warm flavor to this recipe.
- Baking essentials – Baking soda and salt help finish this recipe out!
Wet ingredients
- Sweet Potato – I used mashed sweet potato that I cooked, but you can use canned sweet potato puree or use a food processor to mash your sweet potato if you don’t want any chunks.
- Oil – Any neutral flavored oil will work. You can also use melted coconut oil if you prefer.
- Pure Vanilla extract – A cookie essential!
- Non-dairy milk – I used oat milk for this recipe, but any non-dairy milk is fine.
Helpful Equipment
- Large bowl
- Cookie sheet
- Parchment paper (optional)
- Cookie scoop (optional)
How to Make Sweet Potato Oatmeal Cookie Dough
Preheat the oven to 350 degrees Fahrenheit.
To cook the sweet potato, pierce it several times with a fork and place it on a microwave-safe dish. Microwave on high for 6 minutes or until the sweet potato is fully tender.
Once the sweet potato is cooked, let it cool for a few minutes before handling. Slice the potato open and scoop out 1/2 cup of cooked sweet potato.
In a large mixing bowl, place the 1/2 cup of sweet potato and mash it with a fork or potato masher. If you don’t want any chunks in your cookies you can make sweet potato puree with a food processor instead.
Add the wet ingredients to the mixing bowl along with both kinds of sugar and the ground flaxseeds. Stir until the sugar begins to dissolve.
Add the oats and the remaining dry ingredients except the chocolate chips. Mix the cookie dough until no streaks of flour remain. Then add the dairy-free chocolate chips and combine until they are evenly distributed.
Next, use a spoon or cookie scoop to portion out about 12 balls of cookie dough onto a cookie sheet lined with parchment paper.
These cookies will spread only slightly so press them down gently before baking if you want a flatter cookie. For perfectly photo-worthy cookies, press a few extra chocolate chips into the top of each cookie before baking.
Bake at 350 F for 12-13 minutes or until the bottom of the cookies begin to turn golden brown.
Remove the cookies from the oven and let them cool to room temperature (if you can wait that long!)
That’s it! Enjoy!
Variations
Add Fall spices like nutmeg or pumpkin pie spice for a different flavor to these cookies.
Swap the all-purpose flour for almond flour or a 1:1 gluten-free baking flour to make these cookies gluten-free.
Swap the white sugar with 1/2 the amount of maple syrup to reduce the added sugar in this recipe.
Add chopped nuts, almond butter, or sunflower seed butter to this recipe for some added protein.
How to Store
- Room Temp: Store any leftover cookies at room temperature in an airtight container for up to 5 days.
- Freeze: You can make a double batch and freeze any leftover cookies for up to 3 months!
More Tips
- Not Vegan? Swap the oil for melted butter. Use regular chocolate chips or add butterscotch chips. Swap the flaxseed for 1 egg.
- Gluten-Free? Swap the flour for a gluten-free 1:1 baking flour and stick with a gluten-free certified variety of oats.
- Oil-Free? Swap the oil for applesauce in this recipe and you’ll have a delicious oil-free cookie with a slightly cake-like texture.
FAQ: Sweet Potato Oatmeal Chocolate Chip Cookies
You can easily make these into pumpkin cookies by swapping the mashed sweet potato for pumpkin puree.
Yes! Swap for coconut sugar in equal parts or half the amount of maple syrup for a less-refined yet still totally sweet oatmeal cookie.
Vegan Sweet Potato Oatmeal Chocolate Chip Cookies
Equipment
- Parchment paper (optional)
- Cookie scoop (optional)
Ingredients
- ½ cup cooked sweet potato
- ¼ cup canola oil
- ¼ cup plant milk
- ½ cup light brown sugar
- ⅓ cup white sugar*
- 1 tbsp Ground flaxseed
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 ½ cup rolled oats
- ¾ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup chocolate chips
Instructions
- Pierce sweet potato with a fork in several places then cook it in the microwave for 6 minutes.
- Mash 1/2 cup of cooked sweet potato in large bowl. Add the oil, oat milk, both sugars, vanilla extract and flaxseed. Mix until combined.
- Add the dry ingredients except the chocolate chips. Mix until a dough has formed. Add the dairy free chocolate chips and mix again.
- Use a cookie scoop to portion the dough onto a parchment-lined baking sheet.
- Bake at 350 F for 13 minutes. Let cool.
- That's it! Enjoy!
Notes
- Not Vegan? Swap the oil for melted butter. Use regular chocolate chips or add butterscotch chips. Swap the flaxseed for 1 egg.
- Gluten-Free? Swap the flour for a gluten-free 1:1 baking flour and stick with a gluten-free certified variety of oats.
- Oil-Free? Swap the oil for applesauce in this recipe and you’ll have a delicious oil-free cookie with a slightly cake-like texture.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
Such a fun twist on chocolate chip cookies! And a great way to sneak veggies into your kids diet!