Sweet Potato n’ Oatmeal Chocolate Chip Cookies

gluten free sweet potato cookies

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

Gluten-Free

Makes 24 Cookies

Ingredients

  • 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

Directions

  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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Amie | 
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25 replies
  1. Heather {Multiply Delicious}
    Heather {Multiply Delicious} says:

    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!!

    Reply
    • Amie
      Amie says:

      Heather,
      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.
      xo
      Aims

      Reply
  2. Piano Schoenhut
    Piano Schoenhut says:

    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.

    Reply
    • Amie
      Amie says:

      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

      Reply
  3. sharyl
    sharyl says:

    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.

    sharyl

    Reply
  4. Rachel Webb
    Rachel Webb says:

    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!

    Reply
    • Amie
      Amie says:

      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!

      Reply
  5. Tammie
    Tammie says:

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

    Reply
  6. Soymoon
    Soymoon says:

    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!

    Reply
    • Amie
      Amie says:

      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!!

      Reply
  7. Lori
    Lori says:

    Hi,

    I am new to GF cooking and am wondering what the consistency of these cookies should be like. I have made these twice and they seem to be more like mashed sweet potato consistency rather than cookie consistency if you know what I mean.

    Reply

Thoughts?

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