These sweet potato chocolate chip cookies are a fun twist on a classic treat! They’re chewy, packed with flavor, and have a hint of sweetness from the sweet potatoes.
Who knew healthy could taste this good? I love sneaking these into snack time—it’s like a dessert that makes me feel good. Plus, they make my kitchen smell amazing! 😊
Key Ingredients & Substitutions
Sweet Potato: This is the star of the cookies! You can use any orange-fleshed sweet potato, like Garnet or Jewel. If you can’t find sweet potatoes, pumpkin puree can be a great alternative. Just make sure it’s unsweetened.
Butter: Unsalted butter adds richness. If you’re looking for a dairy-free option, coconut oil or a plant-based butter can work well. Just ensure it’s softened for easy mixing!
Flour: All-purpose flour is the base, but you could use whole wheat flour for more fiber. If you want a gluten-free version, try almond flour or a gluten-free baking blend. Adjust the amount slightly as needed.
Oats: Old-fashioned oats give great texture and chew. If you’re gluten-sensitive, make sure to use certified gluten-free oats.
Chocolate Chips: Semi-sweet chocolate chips create a perfect balance with the sweet potato. You can swap these for dark chocolate or milk chocolate chips depending on your preference. For a healthier option, try chopped dark chocolate or chocolate chunks!
How Do I Make Sure My Cookies Stay Chewy?
To keep your cookies chewy, pay attention to the mixing and baking time. Here’s what to do:
- Mix the butter and sugars until fluffy, which helps incorporate air and gives a nice texture.
- Don’t overmix once you add the dry ingredients! Mixing just until combined helps prevent tough cookies.
- Be careful not to overbake. Keep an eye on them in the last couple of minutes—look for a light brown edge while the center stays soft.
Your cookies will continue to firm up as they cool, ensuring they remain chewy and delicious!
Sweet Potato Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 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 cup rolled oats (old-fashioned oats)
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus around 12 to 15 minutes for baking. Make sure to let the cookies cool for a bit before serving them, allowing for another 5 minutes on the baking sheet. So overall, you’re looking at about 30 to 35 minutes to whip up this delightful treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper or use a silicone baking mat. This will help prevent the cookies from sticking and make cleanup a breeze!
2. Creaming the Sugars and Butter:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a spoon to mix until it’s light and fluffy. This is important because it helps to incorporate air into the batter, making the cookies nice and soft.
3. Adding the Wet Ingredients:
Once your butter and sugars are fluffy, add the mashed sweet potato, egg, and vanilla extract. Mix until everything is well combined. You want a smooth texture, so make sure to break up any sweet potato lumps!
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This is important because it ensures the baking soda is evenly distributed, helping your cookies rise perfectly.
5. Mixing It All Together:
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Oats and Chocolate Chips:
Now, fold in the rolled oats and chocolate chips. This will give your cookies a delightful texture and lots of chocolaty goodness!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop mounds of dough onto the prepared baking sheet, placing them about 2 inches apart. This will give them room to spread as they bake.
8. Bake the Cookies:
Bake the cookies for 12 to 15 minutes, or until they are set and lightly browned around the edges. Keep an eye on them toward the end of the baking time to prevent overbaking.
9. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Finally, serve your delicious sweet potato chocolate chip cookies! Enjoy the chewy, chocolatey goodness combined with the natural sweetness and moisture from the sweet potatoes. They’re perfect for a snack or dessert!
These cookies are soft, slightly cakey, and perfectly studded with melty chocolate chips—the sweet potato adds moisture and a subtle earthiness that makes this recipe a unique and delicious treat. Happy baking! 🍪
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! If using fresh sweet potatoes, bake or steam them until tender, then mash them. Make sure to let them cool before adding to the cookie dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them to keep them fresh for longer, but they’ll be best enjoyed at room temperature.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Portion out the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. You can bake them straight from the freezer—just add an extra minute or two to the baking time!
What Can I Use Instead of Chocolate Chips?
If you want a different flavor, try using chopped nuts, dried fruit, or even white chocolate chips. You can also leave out the chips entirely for a plain sweet potato cookie!