These sweet potato oatmeal cookies are soft and chewy. The cookies need just 3 ingredients and don’t require any flour, eggs, refined sugar, dairy, butter or oil. The cookies are easy to customize and store well.

These sweet potato oatmeal cookies are perfect for Fall and a great way to use up leftover sweet potatoes. You can also adjust the sweetness level, add more flavors and more.

Ingredients

  • Sweet potatoes
  • Quick Oats
  • Maple syrup

Sweet potatoes: This recipe uses mashed roasted orange sweet potatoes. Sweet potatoes add a natural sweetness to these cookies. Make sure to use orange sweet potatoes. Other types of sweet potatoes like purple and yellow sweet potatoes are drier and starchier, so they will not work as well for this recipe without making other adjustments and additions.

Quick oats: The cookies work best with quick oats which cook faster and bind better. Quick oats are rolled oats that have been broken down into smaller and thinner pieces. If you only have rolled oats on hand, you can run them through a food processor until they become the size of quick oats.

Maple syrup: Maple syrup adds moisture and additional sweetness to the cookies. I like using maple syrup because the flavor pairs well with sweet potato flavor.

How to Make Sweet Potato Oatmeal Cookies

  • Add mashed sweet potatoes and maple syrup to a mixing bowl and mix until the maple syrup is fully incorporated.
  • Add in the oats and stir until the oats are evenly combined.
  • Use a 1.5 tbsp cookie scoop to scoop the cookie dough and release it onto your prepared baking sheet.
  • Use the back of a metal spoon or your palm to flatten each cookie into a round disk between 1/4-1/2 inch thick. Smooth the edges of the cookies to make them perfectly round.
  • Bake the cookies for about 15 minutes or until they look cooked and set. Allow the cookies to fully cool before removing them from the baking sheet.

Variations

These cookies are soft, chewy and lightly sweet on their own but you can make other additions to them as well.

  • Add 1-2 tbsp more maple syrup if you prefer the cookies to be sweeter
  • Add 1/4 cup chocolate chips for flavor and additional sweetness
  • Add 2 tbsp of peanut butter or another nut butter to add healthy fat and more richness to the cookies
  • Add 1/4 cup dried fruit or chopped nuts for texture and other flavors
  • Add 1/4 tsp cinnamon or pumpkin spice to add warm Fall spices to the cookies

Expert Tips

  • You can make the cookies bigger or smaller to suit your personal preferences. You may need to adjust the baking time slightly if you increase or decrease the size.
  • You can also use canned sweet potato puree to save time. If doing so, you want to use the kind that is just sweet potatoes and nothing else added. Canned sweet potato tends to be more runny and has more moisture so you may need to reduce the amount used and the baking time may need to be increased.

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3 Ingredient Sweet Potato Oatmeal Cookies

These sweet potato oatmeal cookies are soft, chewy and full of sweet potato flavor. The cookies need just 3 ingredients and don't require any flour, eggs, refined sugar, dairy, butter or oil.
Servings: 11 cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
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Ingredients

  • 1/2 cup + 1 tbsp (141g) mashed roasted sweet potatoes, see note
  • 2 tbsp (1 fl oz/30ml) maple syrup, or more as needed
  • 1 cup (87g) quick oats

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper.
  • Add mashed sweet potato and maple syrup to a large mixing bowl. Mix until the ingredients are fully combined. Add in oats and stir until they fully incorporated. Taste and adjust sweetness if needed. If the mixture seems too dry, you can also add a little more mashed sweet potato or a little more syrup. If adding any mix-ins, add them in now and stir until evenly combined.
  • Use a 1.5 tbsp cookie scoop to scoop cookie dough and release onto prepared baking sheet, spacing cookies 1.5 inches apart.
  • Use the back of a metal spoon or the palm of your hand to flatten dough until they are thick round disks, between 1/4-1/2 inch thick. Smooth and round the edges of the disks so they are perfectly round. The cookies will not spread during baking, so shape the cookies how you want the final outcome to be.
  • Bake cookies for about 13-15 minutes or until the cookies look cooked and set. Let cookies cool fully on the baking sheet before removing and eating. Store cookies in an airtight container in the fridge or freezer.

Notes

  • Mix-ins: I recommend 1/4 cup of mix-ins if you are adding any, such as chocolate chips, dried fruit or chopped nuts. You can also mix in 2 tbsp of peanut butter or another nut butter for a richer cookie.
  • Mashed sweet potatoes note: Make sure to use orange sweet potatoes because other varieties can be starchier and drier. You can use leftover roasted sweet potatoes and scoop the soft flesh into a bowl and mash them with a potato masher and then measure out 141 grams or 1/2 cup + 1 tbsp for the recipe. You can also make sweet potatoes specifically for this recipe. If doing so, start with 2 medium orange sweet potatoes. Poke a few holes in each one with a fork and then cover them with foil (this helps keep in the moisture). Place the covered sweet potatoes on a baking sheet and bake them in the oven for about 40-55 minutes at 350F or until the sweet potatoes are soft (the flesh can be easily pierced with a fork). The time will vary depending on how thick your sweet potatoes are. Typically sweet potatoes are roasted at a higher temperature, around 400F, and you can do so and this will reduce the baking time (they will likely be done around 20-35 minutes). I like to bake them at a lower temperature if I am cooking sweet potatoes specifically for this recipe so that I can also bake a cake or cookies at the same time and it also keeps the sweet potato from browning or caramelizing too much which can cause uneven coloring in your mashed sweet potatoes.
    • Allow the potatoes to cool until they are cool enough to touch, but still slightly warm. Scoop the soft flesh into a bowl and mash with a potato masher. Measure out 141 grams or 1/2 cup + 1 tbsp for the recipe.
  • Baking time and the amount of sweet potato needed may vary slightly depending on how much moisture is in your mashed sweet potatoes.
  • I used Amazon Grocery Quick Oats.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 48kcal, Carbohydrates: 10g, Protein: 0.2g, Fat: 0.5g, Saturated Fat: 0.1g, Sodium: 7mg, Fiber: 1g, Sugar: 3g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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