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.
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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