Sweet Potato n’ Oatmeal Chocolate Chip Cookies

by Amie on February 23, 2011

Sweet potatoes inside my lil’ gluten-free cookies? O yes.

They’re in there.  Can you see them?

I didn’t think so.

But, you can surely taste them.

I’m loving this new recipe I created last night, which combines sweet potatoes n’ chocolate chips with gluten-free oats.

I added a pinch of cinnamon and anise, which is my new favorite combo as it gives the perfect hint of sweetness to these little gems.

One bite and you’ll surely taste the creamy sweet potato…not too strong yet not too subtle, it’s a great afternoon or evening nibble that I have been enjoying …

I’ve used some cookie crumbs atop my Greek yogurt to make a parfait, as well. You can also use them to make ice cream sandwhiches and place a dollop of ice cream between two cookies, then roll into ground nuts and take a bite.   No matter how you enjoy these cookies, they’re sure to keep you smiling.

How would you indulge in these babies? I’d love to hear your thoughts.

Sweet Potato n’ Oatmeal Chocolate Chip Cookies


Makes 24 Cookies


  • 3 large sweet potatoes
  • 1/3 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp. almond extract
  • 3/4 cup gluten-free flour
  • 1/2 tsp.  baking soda
  • 1/6 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1 egg
  • 1/4 tsp. ground anise
  • 1 cup semi-sweet chocolate chips
  • 1 cup gluten-free oats


  1. Preheat oven to 350 degrees F.
  2. Using a fork, puncture holes into the sweet potatoes and place onto a baking sheet; bake for 20 minutes.  Remove from oven; cut into 1 inch cubes.  Place sweet potatoes into a large mixing bowl; using an electric mixer, blend sweet potatoes to a mashed potato consistency.  Set aside.
  3. In a large mixing bowl, combine butter and sugars; beat on low speed until well combined.  Add egg and almond extract; continue to beat.
  4. In a separate bowl, combine gluten-free flour, baking soda, sea salt, cinnamon and anise.  Mix well; add in wet mixture.  Slowly add oats, chocolate chips and pureed sweet potatoes; mix well to combine.
  5. Spoon out mixture onto the cookie sheet using a tablespoon.  Bake for 8-10 minutes or until golden brown.
  6. Remove from oven; set aside to cool.
  7. Enjoy!
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{ 22 comments… read them below or add one }

Heather (Where's the Beach) February 23, 2011 at 8:34 am

Oh seriously love the idea of using the sweet potatoes in the cookies. YUM.


Amie February 23, 2011 at 8:43 am

Thanks Heather; hope you enjoy them…Have a great day. xo


Heather {Multiply Delicious} February 23, 2011 at 10:40 am

Hi Aimie! Love these cookies with the addition of sweet potatoes. I’m sure they make them super moist and even add a little extra sweetness to the cookie. Can’t wait to try these. I am now gluten-free and everything else free so I’m always looking for a new recipe to try.
Hope your doing well!!


Amie February 23, 2011 at 1:49 pm

Great to hear from you; thank you so much for your comment and great to hear from you! I hope you enjoy these tasty cookies and so happy to hear that you’re doing well and happily gluten-free. Let me know if there is anything gluten-free I can help you with. Have a fabulous day.


Rose Sterling March 6, 2011 at 3:41 am

I like the addition of your sweet potatoes. That is really a unique one. I should try your recipe to make my craving stop.LOL. Thanks for the mouth watering recipe.


Piano Schoenhut March 6, 2011 at 8:31 am

Those sweet potatoes idea is such a new idea for me. But I want to give it a try since I will be planting sweet potatoes and I guess I already have this recipe for my new harvest.


Amie March 6, 2011 at 9:56 am

Thanks so much; I hope you enjoy them! Let me know how they turn out. Have a great weekend!


Diana Lesire Brandmeyer March 27, 2011 at 1:27 pm

I have to try these! I like the idea of adding the extra nutrition with the sweet potatoes. Sounds yummy. :)


Amie March 28, 2011 at 8:44 am

Thanks Diana; hope you enjoy them. Have a great day and great to hear from you!


Gretchen December 5, 2011 at 8:44 pm

They came out super great! Everyone loved them, even the gluten-eaters! :)


Amie December 5, 2011 at 9:01 pm

Thank you so much; so happy to hear that Gretchen! Have a lovely holiday season and I look forward to hearing from you trying more gluten-free fabulous recipes. Enjoy! xoox


sharyl December 3, 2012 at 1:58 pm

I am new to gluten free………….what do you mean by gluten free flour? Do you mean like almond flour, or quinoa flour, or is there an actual gluten free flour you can buy? I live in Canada and I’ve never seen an actual all purpose gluten free flour.

thanks in advance.



Amie December 3, 2012 at 2:10 pm

Sure! Here is a great brand called King Arthur Flour: http://www.vitacost.com/productResults.aspx?x=0&y=0&ntk=products&ss=1&Ntt=king%20arthur%20flour
That link will show you many of their products. I hope that helps. Their gluten free flour is great. An all purpose gluten free flour is easy to use instead of trying to use numerous nut/bean flours!


sharyl December 3, 2012 at 3:13 pm

Okay thank you very much!!!



Valerie December 4, 2012 at 3:03 am

What brand of almond extract do you use for this receipt? I’m still learning GF brands I can use.


Amie December 4, 2012 at 9:17 am

I use the Simply Organic Almond and Vanilla Extract. They are so pure and clean and taste great!


Rachel Webb February 19, 2013 at 1:40 pm

Just last night I was looking for a recipe for oatmeal peanut butter cookies and had trouble finding a good one so I mixed several up to come up with my own as we are trying to eat much healthier. I love the sweet potato idea as others I saw used banana which is not my favorite flavor.

My question though is how would you recommend making this sugar-free? What and how much honey, agave, stevia or other type would you use? Thank You!


Amie February 19, 2013 at 2:11 pm

Thanks Rachel; I would take out the sugar and use stevia liquid or stevia powder instead. Try 2 Tsp. powder or 1 tsp. of liquid. I like the NuNaturals brand. There is a link to it on my site for favorite products! Enjoy!


Tammie July 4, 2013 at 11:41 am

These look fantastic! If I wanted to use canned sweet potato or pumpkin purée, about how much should I use? Thanks!!


Amie July 4, 2013 at 11:50 am

Thanks Tammie; try using 1 can! Enjoy. xox


Soymoon July 4, 2013 at 9:40 pm

Amie, When you make things with sweet potatoes, can you please give us a weight?
My large sweet potatoes are somethings 2 pounds each while at other times a half pound each. You are such a great recipe creator, but you seem to overlook the fact that sweet potatoes are not oranges or apples(which are all about the same size).
These cookies look and sound amazing but I can’t make them without some real measurement on the potatoes. Thanks so much!


Amie July 5, 2013 at 6:04 am

Thank you Soymoon; I will surely use weight when using sweet potatoes in recipes in the future. Thanks for letting me know. Have a great day!!


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