These sweet potato chocolate chip cookies are a yummy twist on a classic treat! Soft, chewy, and packed with melty chocolate, they’re sure to delight.
Bonus: they have a secret health kick from the sweet potatoes! I love whipping these up for a guilt-free snack—because who can resist cookies? 🍪
Key Ingredients & Substitutions
Sweet Potato: This is the star ingredient! Cook and mash one medium sweet potato for about a cup. If you’re in a pinch, canned sweet potato or pumpkin can also work, though they might change the flavor a bit.
Brown Sugar: The brown sugar adds moisture and a rich flavor. You can substitute it with coconut sugar or even granulated sugar, but the texture and taste will differ slightly.
Butter: Unsalted butter is preferred for controlling the salt level. You can swap for coconut oil or a dairy-free butter if you’re vegan or lactose intolerant. Just make sure it’s softened!
Flour: All-purpose flour is standard, but if you’re gluten-free, consider using a gluten-free flour blend that measures 1:1. It usually works well in cookie recipes!
Chocolate Chips: Semi-sweet chips are classic, but feel free to use dark chocolate for a richer taste, or swap in dairy-free chocolate chips for a vegan option.
How to Make Sure Your Cookies are Soft and Chewy?
To get soft and chewy cookies, avoid over-mixing the dough once you add the flour. This keeps the cookies tender! Also, make sure you’re not baking them too long. They should look set but still soft in the center when you take them out. Here’s how to nail it:
- Preheat your oven to 350°F (175°C) so it’s hot enough to bake perfectly.
- Drop rounded dough onto the baking sheet and space them out to allow for spreading.
- Bake until the edges are lightly golden, around 12-15 minutes, and let them cool on the baking sheet.
These tips ensure a delightful cookie with that sought-after softness while still being easy to make!
Sweet Potato Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup rolled oats
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation and 12-15 minutes for baking. After that, a few minutes to cool on the baking sheet before enjoying. In total, you’re looking at around 30 minutes until those warm cookies are ready to share (or keep for yourself—no judgement here!).
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This is important for baking cookies to perfection! While it’s heating, you can prepare the cookie dough.
2. Cream the Butters and Sugars:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Using a mixer or a whisk, beat them together until the mixture is light and fluffy. This usually takes a couple of minutes—don’t rush it! Creaming the butter and sugar really helps create a nice, soft cookie.
3. Add Sweet Potatoes and Egg:
Now it’s time to add in the mashed sweet potato, egg, and vanilla extract. Mix everything until it’s well combined. You’ll want that sweet potato to blend in nicely to add moisture and flavor to your cookies!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, and nutmeg (if you’re using it). This step ensures that the leavening agent and spices are evenly distributed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently. Mix until just combined—take care not to over-mix; otherwise, your cookies could become tough!
6. Fold in Oats and Chocolate Chips:
Next, fold in the rolled oats and chocolate chips into the dough. Make sure the oats and chocolate are evenly mixed throughout the dough for a delicious bite in every cookie!
7. Scoop Out the Dough:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches of space between each dollop to allow for spreading.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges. They might look slightly underdone in the center, which is just perfect for that chewy texture!
9. Cool the Cookies:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit before moving them. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.
10. Enjoy!
Your soft, chewy sweet potato chocolate chip cookies are ready to enjoy! Pair them with a glass of milk or your favorite beverage and savor each bite. Happy baking!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! If you prefer using fresh sweet potatoes, just cook and mash one medium sweet potato to yield about 1 cup. You can roast, steam, or boil it until tender for the best results!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just place them in a freezer-safe bag, and they’ll last for up to 3 months.
Can I Substitute the Butter for Oil?
Yes, you can substitute the unsalted butter with an equal amount of coconut oil or a light vegetable oil if you’re looking for a dairy-free option. Just note that the texture might be slightly different!
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for 5 minutes) or 1/4 cup of applesauce. Both will help bind the ingredients while keeping the cookies moist.
