Soft and chewy, these Sweet Potato Oatmeal Cookies are loaded with Protein and Chocolate Chips too! A lightened-up, healthy treat perfect for any time of day – post-workout, breakfast, dessert or even just as a snack.
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I may or may not have bought 20 sweet potatoes when I got way obsessed with SP buddha bowls a few weeks ago (Thai Peanut Sweet Potato & Chicken was my #1).
Those bowls sure are delicious, but I’m sure we’d all pick a cookie – or 2 or 3? – over of of those meals. Treats before meats!
Plus cookies are prettier too 🙂
How to make the dough for Sweet Potato Protein Oatmeal Cookies:
These easy sweet potato protein breakfast oat cookies are made just like banana oatmeal cookies, without flour, oil or butter – just the best healthy, high protein goodness with a chocolate chip surprise!
Make the flax egg: Stir together the flax meal with 3 tablespoons of water and let it rest for about 5 minutes to thicken. It should get a gel-like consistency.
Mash the sweet potatoes with fork or potato masher (Don’t use a hand mixer or it’ll get too pureed, in which case you would need to add extra oats to hold the dough together).
Add in the flax egg, almond butter and vanilla, and whisk.
Add the oatmeal (instant or rolled oats both work), protein powder, cinnamon and baking powder and stir it all. You shouldn’t need any sweetener if the protein powder is sweet enough, but taste and add some stevia powder (or coconut sugar) if you need.
Add in the chocolate chunks (or chips if you wish) to the sweet potato-vanilla protein powder-oatmeal mixture and fold them to make the cookie dough.
Now shape and Bake!
Scoop out the dough and place it on a parchment lined baking sheet. Keep about 3 inches between each.
Use the back of a spoon or fork to flatten the cookies and shape them. They won’t really spread when cooking, so you can go all out with funky shapes if you want 😉
Bake them for about 15 minutes at 350°F.
Store, Freeze, Reheat Chocolate Chip Sweet Potato Cookies
You can keep these at room temperature for about 3-5 days, and in the fridge for about 1 week – be sure to use an airtight container.
If you want to freeze them, use a zipper container and stash them away for even 3 months. Thaw them before indulging.
Pro tip to reheat: Microwave for about 10 seconds so the chocolate gets melty and you can feel like you’re having freshly baked warm cookies!
Are Sweet Potato Oatmeal cookies healthy?
Sugar-free: They’re naturally sweetened by the sweet potato, and the vanilla protein powder is very likely sweet in itself, so you don’t need to add any other sweeteners or refined sugar to these cookies. Also, stevia sweetened chocolate so you’re not getting any of that bad stuff in through there.
Oil-free: There’s no oil or butter or any other typical greasy ingredient in these sweet potato oatmeal cookies, just a tiny bit of almond butter (no peanut butter guys). The mashed vegetable actually serves a double purpose here as a substitute for oil.
Gluten-free: There’s no flour used here, but make sure to use gluten free oats for cookies if you actually want them to comply.
Dairy-free: There’s no milk and no butter here either, so these breakfast cookies are perfect for a non-dairy option.
Vegan: These oatmeal cookies have no egg like the usual recipes, but uses a flax egg instead. Also, make sure you use Vegan chocolate coz apparently not all fit the bill.
More Oatmeal Cookie Recipes
Chocolate Chip Sweet Potato Protein Oatmeal Cookies
Ingredients
- 1 cup Mashed Sweet Potato, 225g, from 1 large
- 1 tablespoon Flaxseed Meal, 7.5g
- 1 tablespoon Almond Butter
- 1 teaspoon Vanilla Extract
- 1 cup Instant or Rolled Oats, 90g
- ½ cup Vanilla Protein Powder, about 1½ scoop, about 45g, see notes for sub
- ½ teaspoon Cinnamon
- ¾ teaspoon Baking Powder
- 1½ oz Dark Chocolate or 3 tablespoon Chocolate Chips, Stevia Sweetened, 42g
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper or lightly grease.
- Make flax egg: Combine flaxseed meal and 3 tablespoon water in a small bowl and set aside for 15 min.
- In a large bowl, combine mashed sweet potato, flax egg, almond butter and vanilla.
- Add oats, protein powder, cinnamon and baking powder and mix well.
- Fold in chocolate chips.
- Use a cookie scoop or tablespoon measure to scoop our about 2 tablespoon mixture at a time, and place on sheet. Flatten and shape with back of spoon, cookies won’t spread.
- Bake for about 15 min until lightly golden brown.
- Allow to cool about 10 minutes, remove from pan and enjoy!
Notes
- To make mashed sweet potato:
- Preheat oven to 400°F.
- Wash and scrub sweet potato and piece all over with a fork about 10 times.
- Bake for about 45-50 minutes.
- Gently squeeze with an oven mitt to test if cooked. Return to oven if firm.
- Make sure you flatten and shape the cookies. They will keep shape and not spread when baking.
- Cool cookies completely before storing.
- Room temperature: 3-5 days in an airtight container.
- Fridge: 1 week in an airtight container (my preferred option)
- Freezer: 3 months in an airtight, freezer-safe bag. Thaw overnight in the refrigerator before eating.
- Quest Nutrition Vanilla Milkshake Protein Powder
- Lily’s Original Dark Chocolate
- Servings: 10 2½” cookies | Serving size: 1 cookie
- Calories: 105kcal
- Fat: 3.4g | Saturated fat: 0.9g
- Carbohydrates: 14g | Fiber: 3.6g | Sugar: 1.3g
- Protein: 5.9g
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