These Sweet Potato Chocolate Chip Cookies are a tasty twist on the classic treat! Soft, chewy, and packed with chocolatey goodness, they also sneak in a bit of healthy sweetness from sweet potatoes.
Honestly, who can resist cookies, especially the ones that have veggies in them? 😄 I love baking these when I want a fun dessert that’s a little different and oh-so-satisfying!
Key Ingredients & Substitutions
Sweet Potato: This is the star of the show! Cooked and mashed sweet potatoes add natural sweetness and moisture. If fresh sweet potatoes aren’t available, canned sweet potatoes will work too. Just ensure you drain them well!
Sugar: I used both brown and granulated sugar for the perfect sweetness, but you can substitute coconut sugar or a sugar alternative if you’re looking for something lower in calories. Keep in mind this may slightly alter the texture.
Butter: Unsalted butter gives these cookies a rich flavor. For a dairy-free option, soft coconut oil or a plant-based butter can also be used for great results!
Chocolate Chips: Semi-sweet chocolate chips are my favorite, but you can use dark chocolate, milk chocolate, or even dairy-free chips. You could also try adding nuts or dried fruit for variety!
How Do I Get My Cookies Super Soft and Moist?
To make these cookies soft and moist, it’s all about the right technique. Here are some tips to keep in mind:
- Don’t Overmix: Once you combine the wet and dry ingredients, stir just until everything is mixed. Overmixing can make cookies tough.
- Proper Baking: Bake them just until the edges look golden and the centers are set. They will continue to cook as they cool.
- Cooling Time: Let the cookies cool on the baking sheet for a few minutes before moving them. This helps them firm up without drying out.
Using these techniques will ensure you have deliciously soft cookies every time! Enjoy baking!
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
- 1/3 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 semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes for preparation and about 12-15 minutes for baking. Including cooling time, you’ll be ready to indulge in about 30 minutes. Perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will ensure your cookies don’t stick and come out perfectly baked!
2. Prepare the Sweet Potato:
Cook your sweet potato until it’s tender, either by baking or steaming. Once it’s cool enough to handle, peel it and mash until it’s smooth. You’ll need about 1 cup for the cookie mixture.
3. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer to cream them together until the mixture is light and fluffy. This step is key for light cookies!
4. Mix in the Wet Ingredients:
Beat in the egg first. After it’s well combined, add in the mashed sweet potato and vanilla extract. Stir until everything is nice and blended!
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Mixing these separately ensures an even distribution of baking soda in your cookies.
6. Bring it All Together:
Gradually add the dry mixture into the wet ingredients, stirring softly until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
7. Fold in the Chocolate Chips:
Now, gently fold in the chocolate chips until they are evenly distributed throughout the dough. Yum!
8. Scoop the Cookie Dough:
Using a cookie scoop or a spoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart because they will spread while baking.
9. Sprinkle the Sea Salt:
If you’re feeling fancy, sprinkle a tiny pinch of flaky sea salt on top of each dough ball before baking. It adds a lovely flavor contrast!
10. Bake the Cookies:
Place the baking sheet in the oven and bake for about 12-15 minutes. You want them to be a little golden around the edges with set centers. They will continue to firm up as they cool!
11. Cooling Time:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them maintain their shape. Then, transfer them to a wire rack to cool completely.
12. Dig In!
Enjoy your soft, moist sweet potato chocolate chip cookies! Store them in an airtight container to keep them fresh.
These cookies are not just a treat; they’re a wonderful way to enjoy a healthier dessert with the deliciousness of sweet potatoes and rich chocolate. Enjoy every bite!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes! Just make sure to drain them well so they aren’t too watery. Measure out 1 cup of mashed sweet potatoes for the recipe.
How Should I Store Leftover Cookies?
Store 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 for up to 3 months. Just make sure they are completely cool before freezing them!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be slightly denser. You might also want to reduce the amount a bit, using around 1 cup for a lighter result.
What Can I Substitute for the Egg in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). This will keep the cookies moist while keeping them egg-free!