Description
These Sweet Potato Oatmeal Cookies combine the natural sweetness of sweet potatoes with warm spices and hearty oats, creating a soft, flavorful treat perfect for any occasion. Using gluten-free flour and optional dairy-free butter, these cookies offer a wholesome twist on a classic favorite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (room temperature, dairy free or regular)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2/3 cup sweet potato puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups gluten free all purpose baking flour
- 1 1/2 cups quick oats
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the cookies.
- Prepare baking sheets: Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream butter and sugars: In a medium mixing bowl or stand mixer, beat the unsalted butter together with white sugar and brown sugar for about 1 minute until creamy and well combined.
- Add wet ingredients: Mix in the sweet potato puree and vanilla extract until the mixture is smooth and fully incorporated.
- Combine dry ingredients: Add gluten-free all purpose baking flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Beat the mixture until all dry ingredients are evenly combined with the wet ingredients.
- Fold in oats and chocolate chips: Gently fold in the quick oats and chocolate chips until the dough is evenly mixed but not overworked.
- Scoop cookie dough: Using a medium cookie scoop or about 2 tablespoons, portion out the dough onto the prepared baking sheets, spacing them evenly.
- Add extra chocolate chips: Press a few extra chocolate chips onto the tops of each cookie for an attractive and chocolaty finish.
- Bake the cookies: Bake for 13 to 17 minutes, ideally around 15 minutes. Remove the cookies slightly early if you prefer a softer texture, as they will continue to firm up while cooling.
- Cool and serve: Let the cookies cool completely on the baking sheets before enjoying their full flavor and perfect texture.
Notes
- For a dairy-free version, substitute butter with a dairy-free alternative like coconut oil or vegan margarine.
- Make sure the sweet potato puree is smooth for best texture results.
- Use gluten-free oats to keep the recipe gluten-free.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can customize the spices based on your preference; pumpkin pie spice can also be used as a substitute.
