These Sweet Potato Chocolate Chip Cookies are soft and loaded with sweet potato flavor and a hint of cinnamon. The sweet potato adds a lovely colour and a boost of beta carotene to each bite!
You are going to love these Sweet potato Chocolate Chip Cookies as they are easy to make. No rolling or chilling – just mix, scoop, and bake!
This recipe makes 3 dozen so there are plenty to share.
They have a soft, cake-like texture that is truly irresistible.
Ingredients:
Sweet potato puree – to make sweet potato purée simply prick a large sweet potato with a fork and cook in microwave until tender. Cut in half, scoop out flesh and puree, it couldn’t be easier! Sweet potatoes are versatile and nutritious, packing a good amount of vitamin A, vitamin C, and manganese into each serving. They also have anti-cancer properties and may promote immune function, gut health, brain function, and eye health.
Flour – Plain flour is what you want for soft sweet potato chocolate chip cookies.
Cinnamon – This adds just a hint of spice, but feel free to add some nutmeg or pumpkin pie spice for a stronger flavor.
Sugar – There is white sugar and brown sugar in this recipe. The brown sugar caramelizes much more readily than refined sugar so adds colour and flavour.
Chocolate Chips – Dark chocolate chips have a slight bitterness that helps balance the sweetness of the cookies.
Vegan Butter – I used Flora Plant Butter. If you use the salted version omit the salt from the recipe.
Raising agents – Bread soda and baking powder. Why do some recipes call for both? Some recipes call for both baking powder and baking soda. These recipes contain some sort of acid (yogurt, brown sugar, etc), however the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe.
Vanilla – The role of vanilla in baking is like the role of salt on the savory side: it enhances all the other flavors in the recipe. Without it, cookies and cakes tend to taste flat and bland. Forget to add the vanilla once, and you’ll probably never do it again!
Special supplies needed
- Parchment Paper– Prevent sticking and enjoy easy clean up with this simple kitchen staple. Scoop the dough onto each sheet, and slide them right onto your baking trays or reuse the same ones for larger batches.
- Medium cookie scoop– This keeps your hands clean and creates perfect, evenly sized rounds with very little effort.
How do I make Sweet Potato Chocolate Chip Cookies?
- Mix together the wet ingredients in a stand mixer. In a separate bowl, combine the dry ingredients.
- Then add to the sweet potato mixture with the dry ingredients.
- Blend until everything is well combined, but don’t overwork the dough. Stop the mixer once there are no longer any streaks of flour.
- Stir in the chocolate chips until they are evenly distributed.
- Scoop the dough onto baking sheets lined with parchment, leaving space between each round.
- Bake for 10 to 12 minutes or until the edges are set. Cool the cookies on the sheet pans for a few minutes, then transfer to wire racks.
- When you pull these sweet potato chocolate chip cookies from the oven, the centers will be soft to the touch. This is normal – they will continue baking as they cool.
- If the centers are still shiny and gooey, put them back in for another minute or two.
Frequently Asked Questions
- My cookies are dry and/or tough. What went wrong? You most likely left them in the oven too long. Another culprit is overmixing the dough – this activates too many proteins in the gluten, resulting in a tough or overly chewy texture.
- Can the dough be refrigerated overnight? Yes – that should be fine. Be sure to bring the dough back to room temperature before baking for best results.
- What is the best way to store Sweet Potato Chocolate Chip cookies? Place them in an airtight container and store at room temperature. Add a layer of parchment between stacked layers if needed, so they don’t stick together.
- Can the cookies be frozen? Freeze in a single layer on a baking sheet to prevent sticking. Then transfer to a storage bag or container. Use within 2 to 3 months for best results.
Tips for the best Sweet Potato Chocolate Chip Cookies
- Substitute mini chocolate chips if desired.
- Line baking sheets with parchment paper, don’t grease or cookies will spread and brown too much.
- Careful not to over-mix dough. Once you add the flour don’t overdue it or the cookies will be flatter.
- Expect a sticky dough. That’s why I just drop the dough instead of rolling it.
- Pull the cookies out of the oven just when the edges start to look slightly brown. I prefer to under bake these cookies a tiny bit just to ensure they are soft and chewy.
- If your cookies don’t spread. These cookies usually spread on their own. If they don’t spread enough you can gently flatten them with a fork as soon as they come out of the oven still warm and soft.
Storing and freezing
Make Ahead. You can make the cookie dough and store it in the fridge (covered) for up to 3 days. Then roll into balls and bake as usual.
Storing. Keep the cookies stored in a covered container at room temperature or in the fridge for up to 7 days.
Freezing. Baked cookies freeze well for up to 3 months. Thaw overnight in the fridge. Unbaked cookie dough balls also freeze very well for up to 3 months. You can bake them directly from frozen, just allow an extra couple of minutes baking time.
Sweet Potato Chocolate Chip Cookies
Equipment
- 2 Large Trays
- Baking Parchment
Ingredients
- 240 gm Vegan Butter
- 200 gm Granulated Sugar
- 200 gm Brown Sugar
- 250 gm Sweet Potato Puree
- 1 teaspoon Vanilla Extract
- 240 gm Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Bread Soda
- 1 teaspoon Cinnamon
- ⅛ teaspoon Salt
- 100 gm Chocolate Chips
Instructions
- Preheat oven to 180℃/350℉/Gas Mark 4
- Place baking parchment on the baking trays
- In a large bowl, cream the butter, granulated sugar and brown sugar.
- Add sweet potato and vanilla. Mix well.
- Add flour, baking powder, baking soda, salt and cinnamon. Stir well.
- Stir in chocolate chips.
- Use a scoop or tablespoon to drop dough onto the baking trays, 5cm apart.
- Bake for 10 to 12 minutes until very slightly brown on the edges. They will be soft but will firm as they cool
- Let cool on the baking tray for 15 minutes to set up then transfer to a wire rack.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks and tag @aveggiecooks__. I would love to see it!
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