Chewy and chocolatey, these sweet potato oatmeal cookies are a delicious gluten free treat! Sweet potato keeps these cookies moist and tender. No eggs or dairy needed for these yummy homemade cookies.
Sometimes you just need a cookie. Even if it’s right after Christmas cookie season, sometimes you’re just in the mood to bake!
We’re always ready for some oatmeal cookies warm from the oven at our house, so these sweet potato oatmeal cookies were a welcome treat the other day.
And oatmeal cookies are a nice thing to make and have on hand – they work well for dessert or even breakfast in a pinch! :)
If you’re looking for other gluten free cookies to bake, try these gluten free chocolate chip banana cookies or these iced oatmeal cookies.
Ingredient Notes
- Sweet Potatoes – Sweet potatoes are a great addition to cookies – they add moisture, help bind the cookies together, and have a flavor that’s similar to pumpkin, so it’s not unfamiliar. Plus, you’re getting a little extra nutrition – sweet potatoes are a great source of vitamin A, C, and fiber. In this case, the mashed sweet potato also acts as an egg replacer for these vegan cookies, which is convenient! No need to mix up a flax egg or use any other type of egg substitute. The sweet potato adds flavor, moisture, and helps bind the cookie dough together.
- Gluten Free Flour – I used Namaste Perfect Flour Blend for this recipe. I find that it works really well for cookies! It’s easy to find at health food stores, online at Amazon, or at Costco. You can use a different brand of gluten free flour if you prefer. I don’t recommend grain free flours like coconut flour, almond flour, or cassava flour for this recipe. If you aren’t gluten free, go ahead and use regular all-purpose flour, spelt flour, or whole wheat flour in an equal amount, that will work just fine.
- Chocolate Chips – We love allergy friendly chocolate chips from both Enjoy Life or PASCHA Chocolate. Use any brand that works for your dietary needs.
Substitutions
You can use either pumpkin puree or butternut squash puree in an equal amount instead of sweet potato if you prefer. The taste and texture should be about the same with either of those substitutions.
Freezing
This dough should work well for freezing! Just use a spoon or cookie dough scoop to scoop the dough onto a cookie sheet, and freeze until firm. Then place the balls of dough in a ziploc freezer bag and store for up to three months.
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Recipe
Sweet Potato Oatmeal Cookies (Gluten Free, Vegan).
Ingredients
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup organic cane sugar
- ½ cup sweet potato puree You can boil or bake a sweet potato, and then mash with a fork to make sweet potato puree.
- ½ teaspoon vanilla extract
- 1 cup gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ¾ cups certified gluten free oats
- 1 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. (Even if the cookie sheets are non-stick, I always recommend parchment paper for gluten free baking).
- Place the vegan buttery spread, sugar, and brown sugar in a mixing bowl and mix on medium speed until light and fluffy.
- Add the sweet potato puree and vanilla extract, and mix until combined. An easy way to get sweet potato puree is to simply microwave a sweet potato and then mash the inside thoroughly with a fork. You can also use a food processor to blend it.
- Add the gluten free flour blend, baking soda, and sea salt. Mix until combined, scraping down the sides of the bowl as needed.
- Add the certified gluten free oats and chocolate chips, and stir by hand.
- Drop the dough by rounded tablespoonfuls onto the prepared cookie sheets. Use the back of a spoon to flatten the cookies slightly. Bake at 350 degrees F for 10-12 minutes.
- Allow the cookies to cool on the cookie sheet, then store in an airtight container. Cookies should stay fresh for about 4 days. You can place a piece of gluten free bread in the container to help them stay moist if you like.
Lydia
I have baked using sweet potato in the past and really enjoy the flavor. My husband loves “breakfast cookies” but also crunchy. So I used maple syrup instead of sugar and 1/2 the flour was almond flour. I also put in crushed pumpkin seeds inside and sprinkled on top too. I flattened the batter drops and cooked the recommended time but when the time was up I took them out and flipped them like a pancake and cooked them 10 minutes more. PERFECTION. They came out yummy and crunchy. Win Win!!!! Thank you for the recipe.
Kelly Roenicke
So glad you found some substitutions that you liked! Sounds good!
Darryl
So delicious and pleasant!
I followed the recipe and it came out perfect.!
Thank you