These sweet potato chocolate chip cookies are soft and chewy with a perfect blend of flavors! The sweet potato adds a nice touch of sweetness while keeping them moist.
I’ve gotta say, sneaking some veggies into cookies is a win! 🍠 Plus, the chocolate chips are like little hugs in each bite. You’ll love making these for a tasty treat!
Key Ingredients & Substitutions
Sweet Potato: The star of this recipe! Cook and mash fresh sweet potatoes for the best flavor. If you’re short on time, canned sweet potato puree works great too! Just make sure it’s plain, without added sugars.
Applesauce: It’s used here for moisture and sweetness. If you prefer butter or a dairy-free option, melted coconut oil can substitute for a richer taste. You can also try mashed banana for a different flavor twist!
Flour: All-purpose flour works well, but you can swap in whole wheat flour for more fiber. Gluten-free all-purpose flour is also a good choice to keep it gluten-free!
Chocolate Chips: Semi-sweet chocolate chips are my go-to. Dark chocolate adds a richer taste, while milk chocolate is sweeter. You could even use dairy-free chocolate chips if you prefer a vegan option.
How Do I Get the Right Texture for My Cookies?
Getting the perfect cookie texture is all about mixing your ingredients correctly and baking for just the right time. Here are some tips to help!
- Make sure your sweet potato is well mashed and free of lumps for a smooth batter.
- Don’t overmix the dough after adding the dry ingredients; mix until just combined to keep the cookies soft.
- Watch the bake time; pull them out when they are golden at the edges but still soft in the middle for chewiness.
Sweet Potato Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup unsweetened applesauce (or melted coconut oil/butter)
- 1 large egg
- 1 tsp vanilla extract
For the Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For Extra Texture and Flavor:
- 1 cup rolled oats
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake. Allow for an additional 5 minutes to cool on the baking sheet before enjoying your freshly baked cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 350°F (175°C). While it warms up, grab your baking sheet and line it with parchment paper so your cookies won’t stick.
2. Make the Cookie Base:
In a big bowl, combine the mashed sweet potato, brown sugar, and granulated sugar. Mix in the applesauce, egg, and vanilla extract until everything is nice and smooth. This is what makes your cookies sweet and moist!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. This will ensure that your cookies are fluffy and have a great flavor.
4. Mix It Up:
Now, gradually add the dry ingredients to the sweet potato mixture. Stir until just combined. Be gentle here so your cookies stay soft!
5. Add the Oats and Chocolate Chips:
Gently fold in the rolled oats and chocolate chips. This is where it gets super yummy!
6. Scoop and Bake:
Using a cookie scoop or a tablespoon, drop dough balls onto your prepared baking sheet. Leave about 2 inches of space between each ball so they have room to spread.
7. Baking Time!
Slide the baking sheet into the oven and bake for 12-15 minutes. You want the edges to be set and the tops just slightly soft. They’ll continue to cook a bit once you take them out!
8. Cooling and Enjoying:
When you remove the cookies from the oven, let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm with a glass of milk or your favorite drink!
These sweet potato chocolate chip cookies are wonderfully moist, packed with flavor, and make the perfect treat every time!
Can I Use Canned Sweet Potato for This Recipe?
Absolutely! Canned sweet potato puree is a great time-saver. Just make sure to choose pure sweet potato without added sugars or spices. Measure out 1 cup and it’s good to go!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them or freeze them for up to 3 months!
Can I Make These Cookies Vegan?
Yes! You can easily make this recipe vegan by substituting the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water), and use vegan chocolate chips instead of semi-sweet ones.
What Other Mix-Ins Can I Use?
Feel free to get creative! You can add nuts like walnuts or pecans for extra crunch, or swap in dried fruit like cranberries for a chewy texture. Just keep the total mix-ins around 1.5 cups!