Chocolate Chip Oatmeal Sweet Potato Cookies

Chocolate Chip Oatmeal Sweet Potato Breakfast Cookies are chocolatey, moist, cakey and filled with oats making them the perfect breakfast treat or healthy dessert option. Enjoy for an afternoon snack or late-night treat, too!

I am genuinely upset at myself for how long I’ve held onto this recipe before getting it up on the blog!

I brought these oatmeal sweet potato cookies into work with me and heard from multiple co-workers that it was there favorite treat I’ve brought in thus far!

I teased this recipe on my Instagram a few weeks ago, and a lot of my followers guessed that pumpkin was the secret ingredient, but it’s actually sweet potato!

I’m no stranger to baking with sweet potato (see these Fudgy, Flourless Sweet Potato Brownies, Dark Chocolate Chip Sweet Potato Muffins or my Sweet Potato Banana Bread for proof!)

Sweet potato not only adds a delicious flavor, but the texture it provides is amazing!

Call me crazy, but I could eat sweet potatoes for breakfast, brunch, lunch, AND dinner.

It’s extremely versatile and you can make it sweet or savory depending on how you season it or top it!

I love making Baked Chipotle Sweet Potato Fries to go with my burgers or top Sweet Potato Bites with Avocado and Feta when I’m in a savory mood. However, lately, I’ve been enjoying these Oatmeal Chocolate Chip Sweet Potato Cookies in the morning for breakfast with my coffee! It’s the perfect treat to wake up to.

I kept these chocolate chip sweet potato cookies healthier by loading them with rolled oats and using whole wheat flour.

They turned out fluffy, moist, chocolatey and delicious!

Another sweet way to enjoy sweet potatoes is by baking them in the oven, adding banana, a sprinkle of chia seeds, and drizzling with some peanut butter. SO yum!

For the Oatmeal Sweet Potato Chocolate Chip Cookies You Will Need:

• Sweet Potato
• White Whole Wheat Flour – swap with 1:1 gluten free all purpose baking flour if you are gluten free
• Rolled Oats – Quick cooking oats can be used instead but do not use steel cut oatmeal
• Baking Soda
• Cinnamon
• Nutmeg
• Butter
• Coconut Sugar – swap with brown sugar if preferred
• Egg
• Vanilla
• Chocolate Chips

Head to my amazon shop page for my favorite brands, gadgets and more!

How To Make Healthy Chocolate Chip Sweet Potato Cookies

Prepare your sweet potatoes in the oven: Bake your sweet potatoes at 425 for 45-55 minutes and removing sweet potato from the skin.

Prepare your sweet potatoes on the stove: peel and chop your sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork-tender.

Drain water and mash potatoes, then set aside to cool. I placed my sweet potatoes in my food processor and blended/pureed them until no chunks were visible.

Preheat oven to 350 degrees F.

In a medium bowl combine flours, oats, baking soda, salt, and spices. Set aside.

Combine butter and brown sugar until smooth, then add room temperature egg and vanilla.

Once the sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.

Stir flour mixture into sweet potato mix, then fold in chocolate chips.

Scoop dough onto a greased or parchment paper-lined baking sheet.

Bake for 12 to 15 minutes, or until slightly crisp on the outside. Baking time will depend on size.

I can’t wait to hear what you all think about these delicious chocolate chip breakfast cookies! They’re definitely getting added to my list of favorite recipes!

Don’t forget to tag me on Instagram when you make my recipes so I can share them to my stories!

PIN ME FOR LATER

If you love these Chocolate Chip Oatmeal Sweet Potato Cookies you will also love:

• Vegan Sweet Potato Brownies | Made with Oat Flour!
• Healthy Sweet Potato Waffles | Dairy-Free
• Vegan Sweet Potato Cinnamon Roll Muffins
• Healthy Sweet Potato Banana Muffins | Dairy-Free

How to store oatmeal sweet potato cookies:

• Store the cooled cookies in an airtight container on your counter for up to 4 days.
• Store the sweet potato cookies in your fridge for up to 10 days.

How to freeze sweet potato chocolate chip cookies:

Freeze as a log: Raw cookie dough can be frozen and baked later.

I recommend shaping the cookie dough into a log and wrapping tightly in plastic wrap.

Then, place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before baking.

Slice into cookies and bake as directed.

Freeze as dough balls: You can also form the cookie dough into balls before freezing, place in an freezer safe bag, and freeze into balls.

Then, place the frozen cookie dough balls directily on your baking sheet when you’re ready to bake!

More cookie recipes to try:

• Applesauce Chocolate Chip Cookies (Vegan)
• Pumpkin Almond Flour Cookies {Vegan}
• Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
• Gluten Free Monster Cookies

Chocolate Chip Sweet Potato Breakfast Cookies

Chocolate Chip Oatmeal Sweet Potato Breakfast Cookies are chocolatey, moist, cakey and filled with oats making them the perfect breakfast treat or healthy dessert option.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 12 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 24 Cookies

Calories 155 kcal

Ingredients

  

1x2x3x

• 1 1/4 Cup Sweet Potato About 2 medium sweet potatoes mashed/pureed. I blended mine in my food processor before using.
• 2 Cups White Whole Wheat Flour
• 1 1/2 Cup Rolled Oats
• 1 Tsp Baking Soda
• 2 Tsp Ground Cinnamon
• 1/2 Tsp Salt
• 1/4 Tsp Ground Nutmeg
• 1/2 Cup Unsalted Butter 1 stick, Room temperature
• 1 Cup Coconut Sugar Can sub brown sugar
• 1 Egg Room temperature
• 1 Tsp Pure Vanilla Extract
• 1 1/4 Cup Chocolate Chips

Instructions

 

• Prepare sweet potato by either 1. baking at 425 for 45-55 minutes and removing sweet potato from the skin, or 2. Peel and chop sweet potatoes into chunks. Bring a large pot of water to a boil and add sweet potatoes, cooking for about 15 minutes, until fork-tender. Drain water and mash potatoes, then set aside to cool. I placed my sweet potatoes in my food processor and blended/pureed them until no chunks were visible.
• In a medium bowl combine flour, oats, baking soda, salt, and spices. Set aside.
• Combine butter and coconut sugar until smooth, then add room temperature egg and vanilla. Once the sweet potato has cooled off a bit (should be warm, not hot) add it to the sugar mixture.
• Stir flour mixture into sweet potato mix, then fold in chocolate chips.
• Preheat oven to 350 degrees F (175 C). Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 12 to 15 minutes, or until slightly crisp on the outside. Baking time will depend on size.

Nutrition

Serving: 1CookieCalories: 155kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 114mgPotassium: 79mgFiber: 2gSugar: 9gVitamin A: 1111IUVitamin C: 0.2mgCalcium: 21mgIron: 1mg

Tried this recipe?Let us know how it was!