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Sweet Potato Oatmeal Cookies, Vegan + Gluten-Free

Who doesn’t love sweet potatoes? They’re so flavorful and incredibly versatile! We’ve made hummusburgers, soup and tacos using sweet potatoes, and today I’m excited to share a dessert recipe with my favorite not-so-secret ingredient. Today’s Sweet Potato Oatmeal Cookies are the delightful result of a kitchen cookie lab experiment. The texture is pretty unique, it reminds me of a mix between an oatmeal cookie and a sweet potato pancake.  I’m very curious to hear what you guys think!

sweet potato oatmeal date cookies 2

Sweet Potato Oatmeal Cookies

makes 10-12 cookies

What you’ll need:

  • 1 medium sweet potato
  • 1 cup rolled oats
  • 2 tsp vanilla extract
  • 2 tbs agave
  • 1/4 cup coconut oil
  • 1 tbs ground flaxseed
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/3 cup chopped dates (or raisins)
  • dash of salt
  • optional– 1/2 cup coconut butter, softened
  • optional– 1/4 cup shredded coconut


  1. Preheat oven to 425.
  2. Poke holes in sweet potato with fork. Wrap in tin foil and bake until tender (about 40 minutes).
  3. Remove sweet potato from oven, let cool. Turn oven heat to 350°.
  4. In a large bowl, mix together oats, vanilla, agave, coconut oil, flax, baking powder, cinnamon salt and dates.
  5. Remove skin from sweet potato. Mash sweet potato into batter and mix until everything is thoroughly combined.
  6. Wet hands and roll batter into 1″ thick balls. Place on greased baking sheet. Bake for 20 minutes.
  7. Let cookies cool, then spread coconut butter on top and drizzle with shredded coconut (if using).

sweet potato oatmeal date cookies 3 sweet potato oatmeal date cookies 4

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8 Responses to Sweet Potato Oatmeal Cookies, Vegan + Gluten-Free

  1. After a messy experience that involved me dumping a good portion of my Costco-sized tub of coconut oil ALL over the counter, these cookies came out wonderfully! They were so easy to throw together & I love the minimal amount of sweetener.

  2. I know this comes a couple of years after your post, but I wanted to thank you for this recipe! Made them last night and they turned out so yummy! My 17 month old is having one right now and really enjoying it…and she doesn’t enjoy many foods. Love how healthy they are too! will be checking your other recipes. Thanks again !

  3. These are soooo delicious. Thank you for the recipe. I doubled the recipe, but did not double the coconut oil. I pureed 1 cup of dates and added walnuts, sunflower seeds and pumpkin seeds. I think that is the beauty of a recipe like this. You can play with it and still have something delicious. I have them for breakfast everyday.

    • Oh wow, your additions sound just perfect! I agree, this recipe is a great template that you can get super creative with!

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