Sweet Potato Oatmeal Cookies are an easy snack that also work great as healthy sweet potato breakfast cookies. These vegan oatmeal breakfast cookies are made with whole grain oats, flour, sweet potatoes, spices and maple syrup.
Do I even have to remind you all how much I love sweet potatoes? If you need a reminder, this post talks about all of the things you can make with sweet potatoes!
If you love sweet potatoes in pie, imagine them in this sweet potato cookie recipe. Best served with melted marshmallows and they taste just like mini sweet potato pie cookies.
Have you made the sweet potato breakfast cookies in Run Fast Eat Slow cookbook? I love them, and they inspired me to test these sweet potato oatmeal cookies.
Obviously, I added chocolate chips for good measure.
Ingredients For Sweet Potato Oatmeal Cookies
Sweet potato breakfast cookies are about to become your new favorite vegan oatmeal breakfast cookies. Really, cookies for any time of day.
If you’ve never had cookies made with sweet potatoes, these are about to blow your mind.
When we were in the kitchen, Camryn asked, “Mommy, are we having cookies made with sweet potatoes?” I love educating her at a young age about food.
- all purpose flour
- rolled oats (I get mine in bulk from thrive market-it’s the best deal and fun goodies)
- coconut oil or butter
- brown sugar
- flax egg or egg
- sweet potatoes
- baking soda
- chocolate chips (I love the mini Enjoy Life and they are vegan)
I didn’t set out to make these sweet potato cookies vegan, but I didn’t have eggs when I was baking these, and a flax egg worked great.
I tested them with a regular egg too, and just as delicious!
How to Make Sweet Potato Breakfast Cookies
To start, you’ll want to whisk your wet and dry ingredients separately.
For the wet ingredients, use an electric mixer to mix everything, adding the egg, vanilla and sweet potato in last. Let your kids help – toddler sweet potato recipes are the best.
When arranging on baking sheets, I like to use a cookie scoop to get perfect little balls, and then lightly flatten them down for baking.
I sometimes add extra chocolate chips on top (in addition to in the batter) to make these sweet potato chocolate chip cookies extra gooey and delicious. Oh, and sprinkle with sea salt, too!
I used to think cookie scoops were silly because I could make my own “cookie” shape.
But, cookie scoops help to make the perfect cookie shape and texture for these sweet potato breakfast cookies.
Are These Healthy Sweet Potato Cookies?
You know how I feel about the word “healthy” in relation to food because I feel that all foods have nutritious qualities and benefits. Plus, eating foods you like is “healthy.”
But, these mashed sweet potato cookies are full of nutrients, like energy-boosting carbohydrates, protein, fiber, and small amounts of electrolytes, too (sodium and potassium).
People think you need take supplements for electrolytes but there are plenty of electrolyte rich foods. Because of that profile, I love to enjoy them as a pre- or post-run snack.
If you’re interested in learning more about pre and post workout nutrition, I’ve written a lot about that.
Can You Serve These as Toddler Cookies?
Due to the sugar content, I wouldn’t serve these as sweet potato cookies for babies, but they make wonderful kid friendly oatmeal cookies.
When I’m planning to share these with Camryn, I cut the sugar slightly and top them with some peanut butter for extra protein and it’s a filling, nutritious snack!
It’s also a great way to introduce kids to sweet potatoes, or show them how it can taste good in lots of recipes. We love making this sweet potato vegan cookie dough dip, too!
If you want other kid friendly recipes, check out all of these ideas for healthy toddler muffins.
Do You Have to Make These Sweet Potato Cookies Vegan?
I happened to test them with both a flax egg and egg and both ways are delicious! So, if you’re looking for vegan sweet potato oatmeal cookie recipe, this is for you.
If you’re not vegan, you can use butter and a regular egg. Both ways are delicious.
Other Mix In Ideas for Vegan Breakfast Cookies
Not into sweet potato chocolate chip cookies or want to reduce sugar and chocolate content? No problem!
You can also consider other add in’s for these chewy sweet potato cookies, like:
I stock up on all of these pantry staples through Thrive Market. It saves me money in the long run because I have them in bulk and only need to reorder occasionally.
I love these sweet potato and oatmeal cookies, and they pair so nicely with some of my other favorite cookie recipes, like:
- Flourless Pumpkin Cookies
- Best Leftover Oatmeal Cookies
- Coconut Flour Breakfast Cookies
- Healthy Oatmeal Raisin Cookies
Pin for Later
- 1 cup all purpose flour
- 1 cup rolled oats
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice (or 1/4 tsp ginger and 1/4 tsp cloves)
- ½ cup coconut oil (or butter), softened
- ½ cup packed light-brown sugar
- 1/3 cup maple syrup
- 1 flax egg
- 1 tsp vanilla extract
- 1 cup mashed sweet potatoes
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- In medium size mixing bowl, whisk together dry ingredients (flour, oats, baking soda, spices).
- In separate mixing bowl, whip butter and sugars using an electric mixer. Add in maple syrup, egg, vanilla extract and mashed sweet potato.
- Add dry ingredients to wet and mix until combined, adding in chocolate chips last. Batter will be wet. Let it sit for 5-10 minutes to firm up.
- Scoop out dough in 1 ½-2 inch scoops and arrange on baking sheets.
- Bake for 14-16 minutes. Allow cookies to slightly cool before serving
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Coombs Family Farms Maple Syrup, Organic, Grade A, Dark Color, Robust Taste, 32-Ounce Jug
Carrington Farms gluten free, hexane free, NON-GMO, free of hydrogenated and trans fats in a BPA free bottle, liquid coconut cooking oil, unflavored, 16 Fl Oz
Bob's Red Mill Organic Quick Cooking Steel Cut Oats, 22 Oz (4 Pack)
Amount Per Serving: Calories: 234Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 183mgCarbohydrates: 30gFiber: 2gSugar: 17gProtein: 3g