Sweet Potato Blueberry Oatmeal Cookies
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Published Mar 10, 2025
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These sweet potato blueberry oatmeal cookies are soft, chewy, and naturally sweetened. Perfect for a healthy breakfast or snack, they’re easy to make, kid-friendly, and packed with wholesome ingredients!
I love sweet potatoes just about any way… roasted, baked, as fries, in a casserole or salad… the list goes on and on. When brainstorming new sweet potato recipes to make I knew I had to try some sort of healthy sweet potato cookie. Cue these sweet potato blueberry oatmeal cookies! The combo of blueberries and sweet potato is pure perfection!
If you’re into wholesome, soft-baked cookies like these, you’ll love my pumpkin oatmeal cookies. They have the same cozy, spiced flavor with a nutrient-packed twist!
Table of Contents
Why You’ll Love These Cookies
- Soft & chewy – Thanks to mashed sweet potato, these cookies have a soft, cake-like texture that makes them extra satisfying.
- Naturally sweetened – No refined sugar here! Just a touch of honey or maple syrup brings the perfect amount of sweetness.
- Packed with nutrients – Between the fiber-rich oats, vitamin-loaded sweet potatoes, and antioxidant-packed blueberries, these cookies are as nourishing as they are delicious.
- Gluten-free & dairy-free – Made with almond flour and oats, these cookies are naturally gluten-free and can be made dairy-free with the right ingredients.
Ingredients Needed
- rolled oats – we’re using half of the rolled oats to make homemade oat flour and half mixed in as is. Oats are naturally gluten-free, but often cross contaminated so make sure to use gluten-free oats if you have a gluten intolerance. I like using Bob’s Red Mill gluten-free rolled oats.
- almond flour – make sure you use almond flour, not almond meal for these cookies! Flour is more finely ground.
- baking powder – helps these cookies rise.
- mashed baked sweet potato – great for leftover baked sweet potatoes or you can make them specifically for this! Store-bought sweet potato works as well just make sure you pick up a can with sweet potato as the only ingredient.
- maple syrup – if you don’t need these cookies to be vegan you can use honey. Both are great natural sweeteners.
- coconut oil – to keep these cookies nice and moist and add a boost of healthy fats.
- vanilla extract – a flavor enchancer.
- frozen blueberries – blueberries are a powerhouse fruit, and give these breakfast cookies a nice boost of antioxidants and vitamins.
- spices – ground cinnamon, ground ginger and sea salt.
Substitutions & Variations
There are plenty of ways to tweak these cookies while keeping them just as delicious!
- Extra spice: Cinnamon and ginger bring warm flavors, but a little nutmeg or allspice can take these cookies to the next level.
- Flour swaps: Almond flour gives these cookies a tender texture, but oat flour or whole wheat flour can work as alternatives.
- Boost the protein: Stir in a scoop of vanilla protein powder or mix in some almond butter for extra protein. You may also like my protein cookies, or protein blueberry muffins!
- Oil options: Coconut oil adds moisture, but melted butter or avocado oil are great substitutes.
- Fruit variations: Blueberries add a juicy bite, but chopped apples, dried cranberries, or raisins would also be tasty—just like in my oatmeal raisin cookies.
How to Make Blueberry Oatmeal Cookies
Step 1: Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour.
Step 2: In a large bowl add mashed sweet potato, maple syrup, coconut oil and vanilla. Whisk to combine until smooth.
Step 3: To the same bowl, add the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Stir everything together until just combined.
Step 4: Gently stir in blueberries.
Step 5: Scoop dough onto a baking sheet lined with parchment paper. Use your hands to form the dough into a round, flat cookie shape and make sure the blueberries are situated on top of the cookie.
Step 6: Bake until the cookies are golden and firm around the edges, 25-30 minutes. Cool the cookies on the baking sheet for a few minutes, then carefully transfer the cookies to a rack to cool completely.
Brittany’s Recipe Tip!
- Use mashed sweet potato, not chunks: You want a smooth mash to keep the cookies moist and well-combined. Roasting your sweet potato instead of boiling will give you the best texture and natural sweetness.
How to Store & Freeze Blueberry Oatmeal Cookies
I prefer to store these oatmeal breakfast cookies in an airtight container in the refrigerator, but you can also freeze them for longer storage.
They’ll keep for about 5 days in the fridge, 2-3 days stored at room temp or up to 3 months in the freezer. Make sure you allow them to cool completely before storing.
Frequently Asked Questions
Yes! Just make sure it’s plain mashed sweet potato with no added sugars or spices.
Nope! Keep them frozen when mixing them in to prevent them from turning the batter too wet and mushy.
Gently fold the blueberries into the dough to keep them intact. If using fresh blueberries, pat them dry before adding to prevent excess moisture.
Yes! These blueberry oatmeal cookies are made with wholesome ingredients like oats, almond flour, and sweet potato. They’re naturally sweetened and packed with fiber, making them a great nutritious snack or breakfast treat.
More Breakfast Cookie Recipes
- Sweet Potato Breakfast Cookies
- Carrot Cake Breakfast Cookies
- No Bake Protein Cookies
- Oatmeal Raisin Protein Cookies
- Oatmeal Breakfast Cookies
- 3-Ingredient Banana Oatmeal Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Sweet Potato Blueberry Oatmeal Cookies
Ingredients
- 2 cups old fashioned rolled oats, gluten-free, if needed
- 1 cup almond flour, not packed
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 cup mashed baked sweet potato
- ⅓ cup honey or maple syrup
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla
- ½ cup frozen or fresh blueberries
Instructions
- Preheat the oven to 350°F and line a cookie tray with parchment paper.
- Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour.
- In a large bowl add mashed sweet potato, maple syrup, coconut oil and vanilla. Whisk to combine until smooth.
- To the same bowl, add the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Stir everything together until just combined.
- Gently stir in blueberries.
- Use a ¼-cup or cookie scoop to scoop dough onto a baking sheet lined with parchment or baking stone. Use your hands to form the dough into a round, flat cookie shape and make sure the blueberries are situated on top of the cookie.
- Bake until the cookies are golden and firm around the edges, 25-30 minutes. Cool the cookies on the baking sheet for a few minutes, then carefully transfer the cookies to a rack to cool completely.
Notes
- Inspired and adapted from Run Fast Eat Slow.
- Storing: Keep leftover cookies at room temperature for up to 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To thaw, place in the fridge overnight or at room temperature for an hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute the almond flour for something else for someone that has a nut allergy?
I haven’t tried it, but you could try all oat flour instead of the almond flour. The end result won’t be the same texture, but I bet it’ll still taste delicious. Let me know if you try it and how the cookies turn out!
These are SO good! I honestly wasn’t expecting them to be that good, but they are absolutely delicious.
Love hearing that, Stephanie! So glad they exceeded your expectations. Thanks for giving them a try and taking the time to leave a review. I really appreciate it. 🙂