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Sweet Potato Oatmeal Cookies
by:
claire cary
These sweet potato cookies are a vegan and gluten free recipe that are perfect for Fall! With lots of chocolate chunks, oats and spices like cinnamon, nutmeg and cloves.
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/
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Rate
Prep:
10
minutes
mins
Cook:
15
minutes
mins
Total:
25
minutes
mins
12
1x
2x
3x
Ingredients
Wet
▢
½
cup
room temperature butter
regular or dairy free
▢
½
cup
white sugar
▢
½
cup
brown sugar
▢
⅔
cup
sweet potato puree
▢
1
teaspoon
vanilla extract
Dry
▢
1 ½
cups
gluten free all purpose flour
can sub regular
▢
1 ½
cups
quick oats
▢
2
teaspoons
cinnamon
▢
¼
teaspoon
cloves
▢
¼
teaspoon
nutmeg
▢
¼
teaspoon
ginger
▢
1
teaspoon
baking soda
▢
¼
teaspoon
salt
▢
1
cup
chocolate chips or chunks
US Customary
-
Metric
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper and set side.
In a medium mixing bowl or bowl of a stand mixer, beat together the butter and both sugars for 1 minute.
Add in the sweet potato and vanilla and beat until combined.
Add in the flour, baking soda, spices and salt. Beat until combined.
Fold in the oats and chocolate until an even dough forms.
Scoop using a
medium cookie scoop
or 2 tablespoons.
Press extra chocolate on top.
Bake for 13-17 minutes, I usually do 15. They will continue to firm up as they cool.
Let cool completely, then enjoy!
Notes
You can swap both the white sugar and brown sugar for coconut sugar, but keep in mind this will change both the color and texture of the cookies.
Serving:
1
cookie
/
Calories:
238
kcal
/
Carbohydrates:
35
g
/
Protein:
3
g
/
Fat:
7
g
/
Fiber:
3
g
/
Sugar:
17
g
Did you make this?
Mention
@eatwithclarity
or tag
#eatwithclarity
!