Name: Vegan Sweet Potato Oatmeal Chocolate Chip Cookies Recipe
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Cuisine: American
Ingredients: 1/3 cup cooked and cooled sweet potato; 1/2 cup almond butter; 1/4 cup coconut sugar; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1/4 cup almond flour; 1/2 cup rolled oats; 1/4 cup + 2 tablespoon oat flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; ~1/2 cup vegan chocolate chips

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If you’re craving something warm, wholesome, and delightfully chewy, you must try this Vegan Sweet Potato Oatmeal Chocolate Chip Cookies Recipe. These cookies bring together the natural sweetness of tender sweet potatoes, the hearty chew of oats, and the irresistible bursts of melty chocolate chips into every bite. Perfectly soft and subtly spiced, this recipe transforms humble ingredients into an absolutely crave-worthy treat you’ll want to make again and again.

Ingredients You’ll Need

The image shows six unevenly shaped oat cookies on a light brown baking sheet covered with parchment paper. Each cookie has a rough texture with visible oats and dark chunks, possibly raisins or chocolate bits, mixed throughout. The cookies are spaced apart from each other and appear soft and moist. The background beneath the baking sheet is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Vegan Sweet Potato Oatmeal Chocolate Chip Cookies Recipe calls for a handful of simple, wholesome ingredients that balance texture, flavor, and nutrition perfectly. Each ingredient plays a special role to ensure these cookies are moist, chewy, slightly sweet, and packed with character.

Cooked and cooled sweet potato (1/3 cup): Adds natural sweetness and moisture while keeping cookies soft.
Almond butter (1/2 cup): Gives rich nuttiness and moist texture that binds everything beautifully.
Coconut sugar (1/4 cup): Offers a caramel-like sweetness with a lower glycemic index than regular sugar.
Maple syrup (1/4 cup): Enhances sweetness and adds a subtle depth of flavor.
Vanilla extract (1 teaspoon): Brings warmth and enhances all the other flavors.
Almond flour (1/4 cup): Contributes a tender crumb and nutty undertone.
Rolled oats (1/2 cup): Introduces heartiness and chewiness to the cookie texture.
Oat flour (1/4 cup + 2 tablespoons): Adds structure while keeping the cookie soft and gluten-free.
Baking powder (1/2 teaspoon): Helps the cookies rise for perfect fluffiness.
Baking soda (1/2 teaspoon): Works with acidic ingredients to give the right leavening and slight crispness on edges.
Chocolate chips (~1/2 cup): The star of indulgence, melting pockets of rich sweetness in every bite.

How to Make Vegan Sweet Potato Oatmeal Chocolate Chip Cookies Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350 degrees Fahrenheit to ensure a perfectly timed baking process. Line a baking sheet with parchment paper, which will prevent sticking and make cleanup a breeze.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the cooked and cooled sweet potato with almond butter, coconut sugar, maple syrup, and vanilla extract. Use a spatula to mix everything just until the mixture is uniform. This blend brings creamy moisture and sweet complexity to your cookie dough.

Step 3: Add the Dry Ingredients

Now, gently fold in the almond flour, rolled oats, oat flour, baking powder, and baking soda. Be sure not to overmix—stir until everything is just combined. The dough will be sticky, but that’s exactly what gives these cookies their soft, chewy texture.

Step 4: Fold in the Chocolate Chips

Last but definitely not least, add the chocolate chips and fold them into the dough evenly. These delightful morsels will melt slightly during baking, infusing the cookies with pockets of rich chocolatey goodness.

Step 5: Shape the Cookies

Using wet hands to prevent sticking, form 8 to 10 evenly sized dough balls and place them spaced apart on your prepared baking sheet. Working quickly helps since the dough’s sticky nature can make it tricky to handle.

Step 6: Bake to Perfection

Bake your cookies in the preheated oven for 12 to 14 minutes. They’ll come out soft and slightly golden around the edges—resist the urge to leave them longer to keep that perfect chewiness.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for at least 10 minutes. This resting time lets them set up perfectly so they are firm enough to handle but still deliciously tender inside.

How to Serve Vegan Sweet Potato Oatmeal Chocolate Chip Cookies Recipe

A white plate holds a pile of soft oatmeal cookies with visible shreds and chunks inside, each cookie topped with large, uneven dark melted chocolate patches that contrast with the warm brown color and slightly rough texture of the oats. The cookies overlap and touch each other in a casual heap, showing a mix of round and slightly irregular shapes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a pinch of flaky sea salt on top of freshly baked cookies to heighten the chocolate’s sweetness and deepen every bite’s flavor profile. For an extra touch, dust lightly with cinnamon or a bit of grated orange zest—it pairs beautifully with the sweet potato base.

Side Dishes

These cookies pair wonderfully with a warm mug of plant-based milk like almond or oat milk. You can also enjoy them alongside a cup of herbal tea or freshly brewed coffee for a cozy afternoon pick-me-up.

Creative Ways to Present

For gatherings, stack these cookies between sheets of parchment paper in a pretty jar or tin to gift. Or, serve them warm with a scoop of dairy-free vanilla ice cream for an indulgent dessert that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and store them in the refrigerator to maintain their soft texture. They’ll keep fresh for up to 4 days, perfect for snacks throughout the week.

Freezing

If you want to enjoy these Vegan Sweet Potato Oatmeal Chocolate Chip Cookies Recipe later, freeze them in a freezer-safe bag or container. They can last frozen for up to 3 months without losing their delicious character.

Reheating

To bring back that just-baked feeling, warm frozen or refrigerated cookies in a 300-degree oven for 5-7 minutes. Microwaving for around 15 seconds also works if you’re in a hurry.

FAQs

Can I use regular sugar instead of coconut sugar?

Absolutely! Regular granulated sugar can be substituted if you don’t have coconut sugar on hand, though the flavor might be slightly less caramel-like.

Are these cookies gluten-free?

Because this recipe uses almond flour and oat flour along with rolled oats, it’s naturally gluten-free as long as you use certified gluten-free oats.

Can I replace almond butter with another nut or seed butter?

Yes, peanut butter, sunflower seed butter, or cashew butter can be great alternatives, but they will alter the flavor slightly.

How do I cook the sweet potato for this recipe?

The sweet potato should be cooked until soft—either roasted, boiled, or microwaved—and then cooled before adding it to the dough for best results.

Can these cookies be made oil-free?

This recipe is already oil-free, as the almond butter provides the necessary fat and moisture, making these cookies healthier without sacrificing taste.

Final Thoughts

If you’re looking to dive into a cookie recipe that’s as cozy as it is wholesome, don’t miss out on this Vegan Sweet Potato Oatmeal Chocolate Chip Cookies Recipe. It’s easy, delicious, and perfect for sharing with friends and family. Go ahead, whip up a batch and enjoy every warm, chewy bite!