You know those days when you need a cozy, comforting treat that won’t leave you feeling guilty? My sweet potato oat cookies are my go-to—packed with wholesome goodness but tasting like pure indulgence. As a busy mom, I love that they’re easy to whip up while still sneaking in some veggies for the kids!
Table of Contents
Table of Contents
Why You’ll Love These Sweet Potato Oat Cookies
Oh, these cookies! They’re the perfect little miracle—wholesome enough to feel good about, but delicious enough that no one will guess they’re packed with real sweet potato. Here’s why they’ve become a staple in my kitchen (and my kids’ lunchboxes!):
Key Benefits
- Packed with fiber from oats and sweet potato – keeps you full longer without that sugar crash
- Naturally sweetened with molasses – rich caramel notes that make these taste like a treat
- Perfect after-school snack – my kids think they’re getting dessert, and I get to sneak in veggies!
Trust me, one batch of these sweet potato oat cookies disappears faster than you can say “second breakfast.”
Ingredients for Sweet Potato Oat Cookies
Gather these simple ingredients—you probably have most in your pantry already! The sweet potato adds such lovely moisture, but trust me, you’ll want to make sure it’s nice and dry before mixing:
- 1 cup old-fashioned rolled oats (the heartier, the better!)
- 1/2 cup almond flour (or whole wheat if you prefer)
- 1/4 cup pure molasses (that deep, rich flavor is everything)
- 1/4 cup mashed sweet potato (steamed or boiled, then mashed smooth—no excess moisture!)
- 1 large egg (room temperature works best)
- 1/3 cup chopped pecans (because crunch makes everything better)
- 1 tsp ground ginger (hello, warmth!)
- 1 tsp ground cinnamon (the coziest spice)
- 1/2 tsp baking soda (our little lift magic)
- 1/4 tsp salt (just to balance the sweetness)
Ingredient Notes
- Almond flour: Can swap with whole wheat flour if you need a nut-free version—just adds a slightly heartier texture.
- Pecans: Not a fan? Use walnuts or skip them entirely. No judgement here!
How to Make Sweet Potato Oat Cookies
Alright, let’s get baking! These sweet potato oat cookies come together in no time—just follow these simple steps for the perfect chewy, spiced goodness:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. (Trust me, skipping this leads to stuck cookie tragedies!)
- In a medium bowl, whisk together the egg, molasses, mashed sweet potato, ginger, and cinnamon until smooth. The mixture should look like spiced caramel—so fragrant!
- Stir in the oats, almond flour, baking soda, and salt. Don’t overmix—just until everything comes together in a thick, sticky dough.
- Fold in those pecans gently. I like to reserve a few to press on top for pretty presentation.
- Scoop heaping tablespoons of dough onto your prepared sheet, then flatten slightly with the back of a spoon. These don’t spread much, so shape them how you want them!
- Bake for 11-13 minutes until the edges just start turning golden. The centers will still look soft—that’s perfect!
- Let them cool on a wire rack. I know it’s hard to wait, but this prevents sogginess and lets the flavors settle.
Pro Tips
- Cooling is key: That wire rack isn’t just for looks—it keeps bottoms crisp!
- Molasses hack: Lightly grease your measuring spoon first—it slides right out instead of clinging stubbornly.
Sweet Potato Oat Cookies: 5-Ingredient Bliss for Busy Moms
Sweet Potato Pecan Cottage Cheese & Oat Cookies are rich, dense, and filled with cozy spices. Perfect as an after-school snack or a healthy treat.
- Total Time: 23 minutes
- Yield: 12 cookies 1x
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup pure molasses
- 1/4 cup mashed sweet potato (boiled/steamed and mashed smooth)
- 1 large egg
- 1/3 cup chopped pecans
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, molasses, mashed sweet potato, ground ginger, and ground cinnamon until smooth and well combined.
- Stir in the rolled oats, almond flour, baking soda, and salt, mixing until just combined.
- Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
- Scoop heaping tablespoons of the cookie dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
- Bake for 11–13 minutes, or until the edges are just beginning to turn golden.
- Allow them to cool on a wire rack before enjoying.
Notes
- Make sure your mashed sweet potato is not wet. If you boiled the potatoes, let them steam dry in a colander before mashing to achieve the perfect consistency.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Storage & Reheating
These sweet potato oat cookies stay fresh in an airtight container at room temperature for about 3 days—if they last that long! For longer storage, freeze them in a single layer (then transfer to a bag) for up to a month. A quick toast in the toaster oven brings back that just-baked warmth!
Love oats in your cookies? These Cranberry Orange and Oat Cookies offer a festive flavor twist with citrusy brightness.
Nutritional Information
Now, I’m no nutritionist, but I do love knowing what’s going into my family’s treats! These sweet potato oat cookies pack way more goodness than your average dessert. Just remember – estimates can vary based on your specific ingredients and brands. Here’s the breakdown per cookie:
- 120 calories – perfect little energy boost
- 6g fat (mostly the good kind from nuts)
- 2g fiber – thank you, oats and sweet potato!
- 5g sugar (all natural from the molasses)
The best part? You’re getting vitamins from the sweet potato and protein from the egg – making these way more satisfying than empty-calorie sweets. My kids never guess they’re eating something that’s actually good for them!
For a soft and wholesome morning bite, try these Gingerbread Oatmeal Breakfast Cookies packed with protein and fiber.
FAQ
I get asked about these sweet potato oat cookies all the time—here are the most common questions that pop up from fellow bakers!
Can I use quick oats?
You sure can! Quick oats will work in a pinch, but fair warning—your cookies will turn out a bit denser. The old-fashioned rolled oats give that perfect chewy texture I love, but hey, we’ve all had those “oops, ran out of ingredients” moments!
How do I keep cookies from spreading?
Oh, this one’s easy! Just pop your cookie dough in the fridge for about 10 minutes before baking. Chilled dough holds its shape better—no pancake cookies here! Bonus tip: If your kitchen’s really warm, you might even want to chill the baking sheet for a few minutes too.
Can I skip pecans?
Absolutely! My daughter’s allergic to tree nuts, so we often make these sweet potato oat cookies without pecans. Raisins add a nice chewy sweetness, or chocolate chips make them extra special (my son’s favorite version). Get creative with mix-ins—dried cranberries would be delicious too!
Final Thoughts
There you have it—my favorite little cookie trick that keeps everyone happy! These sweet potato oat cookies prove you don’t have to choose between wholesome and delicious. I’d love to hear how yours turn out—did your kids gobble them up too? Leave a rating below or snap a pic and tag me @FrostyRecipes if you bake them. Nothing makes me happier than seeing your kitchen adventures! Tag me @FrostyRecipes if you bake them.
