These 3-Ingredient Sweet Potato Oatmeal Cookies are easy, soft sweet potato breakfast cookies packed with nutrients and vegetables.
Plus, these cookies are egg-free, dairy-free, and packed with slow-release carbs to keep you energized all morning.
I have a passion for an easy, healthy oatmeal cookie recipe. They are very tasty and convenient for kids’ snacks and school lunch boxes.
Plus, they are packed with all the healthy fiber plant-based protein to keep the kids energized and full for hours.
How To Make Sweet Potato Oatmeal Cookies
It’s very simple to make oatmeal cookies with sweet potato puree and no flour.
Let me show you how.
First, collect all the ingredients for the recipe.
- Orange Sweet Potato – this is the best variety of sweet potatoes for baking. They have a lovely sweet flavor, they are not overly starchy as purple or golden sweet potatoes, and they also add moisture to baked goods.
- Maple Syrup or any liquid sweetener you love. Other healthy liquid sweeteners I love to bake with are brown rice syrup, coconut nectar, or agave syrup.
- Quick Oats – this is the finer version of oats – not as fine as oat flour – but it’s much more liquid absorbent than old-fashioned rolled oats, so I prefer this option for cookies. However, if you prefer more texture and crunch in your cookies, go for old-fashioned oats. The recipe will work as well.
Making Sweet Potato Puree
Sweet potato puree is not something you buy from the store. But, it’s so easy to make in 15 minutes that you won’t regret making it at home because if you have kids too, the extra you make will turn into a great side dish for dinner time.
First, peel and trim the ends of the orange sweet potatoes.
Then, dice them into small cubes – the smaller, the faster they cook.
Finally, pick your favorite cooking option.
Place the sweet potato cubes in the steamer basket and steam for 10-12 minutes or until fork-tender.
In a large saucepan, over medium heat, bring 1 liter of water to a boil, reduce to low heat and add the sweet potato cubes into the boiling water. Cover and cook over a light boil for 10 minutes or until fork-tender.
Drain over the sink in a sieve and wait 15 minutes to steam out and cool.
You don’t need to peel sweet potatoes to bake them in the microwave. Prick their skin, rub cold water around and place it in the center of the microwave. Microwave for about 8 minutes or until fork-tender.
Cool them down, then open them lengthwise and scrape out the flesh of the sweet potatoes.
Sweet Potato Breakfast Cookie Batter
Now, mash the cooked sweet potato into a thin puree using the back of a fork or potato masher. Measure the amount called by the recipe.
In a large mixing bowl, stir mashed sweet potato with maple syrup and oats.
Stir until it forms a thick orange batter.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Slightly oil the paper with oil spray.
Scoop out 1-2 tablespoons of batter, roll into a ball between your hands, and place on the baking sheet.
Leave about 1 inch between each cookie.
Press down the cookie dough ball slightly.
Bake in the center rack of the oven for 18-20 minutes or until dry on top but still moist in the center
Cool them down on a wire rack
You can customize these sweet potato cookies by adding some ingredients to the batter for a different add texture and taste.
Some of the great addition I recommend are:
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon or pumpkin pie spices
- 1/4 cup of chopped toasted walnuts
- 1/4 cup of dark chocolate chips
- 1/4 cup of dried raisins
- 2 tablespoons of peanut butter or almond butter – this adds moisture to the cookie batter, so you may have to add extra quick oats 1-2 tablespoons to achieve a similar cookie texture.
Texture And Storage
These sweet potato cookies are egg-free, flourless, and, therefore, pretty soft and moist.
These are not crunchy or crispy oatmeal cookies. For a crispier texture, try my oatmeal yogurt cookie recipe instead.
These cookies contain vegetable puree, and therefore, they store much better in an airtight container in the fridge.
You can keep them fresh for four days in the fridge or freeze them for later. Simply thaw your cookies the day before serving.
You can serve the sweet potato oatmeal cookies plain or with a drizzle of icing and some chopped toasted walnuts for a bit of crunch
To make the icing on top of the cookies, as seen in the pictures in this recipe post, stir:
- 1/2 cup of icing sugar
- 1-2 teaspoons of unsweetened almond
- 1/4 teaspoon of vanilla
Stir and add more milk, 1 teaspoon at a time, until the texture is right for you.
What To Do With Leftover Mashed Sweet Potato
You might end up with some leftover mashed sweet potato with this recipe. Let me share some ideas for reusing or storing it.
You can store leftover sweet potatoes in zip-lock bags in the fridge for three days or in the freezer for up to 3 months.
Another option is to make my quinoa ball recipe with them or stir butter, salt, and garlic powder and serve as a side dish to any protein meal.
Have you made these sweet potato breakfast cookies? Share a review or comment below to connect with me,
Sweet Potato Oatmeal Cookies
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
- Peel, trim the sweet potatoes and cut them into small 1-inch cubes.
- Bring 1 liter of water to a boil in a large saucepan. Add the cubes of sweet potatoes, cover, reduce to medium heat, and cook for 10-15 minutes or until fork-tender.
- Drain in a sieve over the sink and steam out at room temperature for 10 minutes.
- Mash the cooked sweet potato cubes in a puree, it doesn't have to be super smooth.
- Measure 2/3 cup not less or more to avoid dry cookies and stir in a bowl with quick oats and maple syrup. Add any optional ingredients now if desired.
- The cookie batter should be a bit sticky and thick. If too wet, add more quick oats. If too dry, add more mashed sweet potatoes.
- Scoop one tablespoon of batter, slightly grease your hands with coconut oil and roll into a ball.
- Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 10 cookies. Leave half a thumb of space between each cookie – they won't expand in the oven.
- Bake for 15-20 minutes or until golden brown on sides and top. The cookies should stay moist and soft, they are not crispy cookies.
- Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.
- Store up to 3 months in the fridge on an airtight cookie jar or freeze in zip lock bags and thaw at room temperature the day before.