Sweet Potato Oatmeal Cookies-Healthy & Delicious Treats

Craving a treat that’s both satisfying and good for you? Look no further than these incredible Sweet Potato Oatmeal Cookies! Packed with wholesome ingredients and natural sweetness, they’re the perfect guilt-free indulgence for any time of day, marrying a chewy texture with delightful spice. Get ready to bake up some healthy deliciousness that everyone will love!

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. Add the mashed sweet potato to the wet mixture and mix until fully incorporated.
5. In a separate medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Fold in the chopped pecans/walnuts and chocolate chips, if using, until evenly distributed.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. They will still be soft when removed from the oven.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Store leftover cookies in an airtight container at room temperature for up to 3-4 days.