Sweet Potato Protein Oatmeal Cookies With Chocolate Chips

10 Pieces
20 min

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.

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 number 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:

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!

Sweet Potato Protein Oatmeal Cookies With Chocolate Chips
Recipe details
  • 10  Pieces
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 1 cup Mashed Sweet Potato (225g, from 1 large)
  • 1 Tbsp Flaxseed Meal (7.5g)
  • 1 Tbsp Almond Butter
  • 1 tsp Vanilla Extract
  • 1 cup Instant or Rolled Oats (90g)
  • ½ cup Vanilla Protein Powder (about 1½ scoop, about 45g)
  • ½ tsp Cinnamon
  • ¾ tsp Baking Powder
  • 1½ oz Dark Chocolate or 3 Tbsp Chocolate Chips, Stevia Sweetened (42g)

Preheat oven to 350°F and line a cookie sheet with parchment paper or lightly grease.
Make flax egg: Combine flaxseed meal and 3 Tbsp 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 Tbsp 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!
  • 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.
  • Storage: 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.
Haylee Jane Monteiro
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