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    Home » Recipes » Cookies

    Easy Sweet Potato Cookies

    Published: May 21, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Cookie with a bite out and text: How to make sweet potato cookies.
    Cooling rack of cookies with text: soft and chewy sweet potato cookies.
    Stack of cookies, with text: How to make sweet potato cookies.

    These Chocolate Chip Sweet Potato Cookies are soft and chewy just like classic Toll House Cookies. Sweet potato puree is folded into the dough making for a moist cookie with a warming taste from the cinnamon and ginger.

    Pile of cookies on a wooden table.

    You're going to love these sweet potato cookies. They're soft, chewy and studded with chocolate chips.

    Using sweet potatoes in baked goods is one of my favorite things to do.

    The flesh of a sweet potato is naturally creamy and sweet, so it gives anything you bake with it a great texture, even these chocolate chip cookies made with sweet potato!

    For this vegetable dessert recipe, you’ll cook sweet potatoes however you like cooking them. Roast them, bake, or boil!

    It then gets mashed into a puree where it’s used to make the cookie dough. The cookie dough is made with basic baking ingredients along with sweet chocolate chips for a chewy cookie with an unforgettable texture and taste!

    This recipe was originally published October 26, 2014, republished with new text, images, and video on May 21, 2021.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Tools 
    • Step By Step Tutorial
    • Tips 
    • Serving Suggestions
    • Variations
    • Special diets
    • Storage 
    • FAQs
    • Sweet Potato Recipes
    • More Cookie Recipes
    • 📖 Recipe
    • 💬 Comments
    Wooden crate with a cutting board and cookies.

    Why You'll Love This Recipe

    It’s a great way to use sweet potatoes. Have extra lying around from the holidays? Make these cookies!

    They have a wonderfully soft and chewy texture making them comforting and satisfying.

    These sweet potato cookies are made completely egg-free.

    You can make them in the Fall or for the holidays, but they also make a great treat any time of the year.

    A tasty way to use up leftover sweet potatoes.

    Add some rolled oats to the batter and eat them for breakfast!

    Ingredients & Tools 

    • Butter - Gives the cookie dough a buttery taste and makes them nice and dense. Swap to vegan butter if desired.
    • Brown & White Sugar - Adds different layers of sweetness to the cookie dough and a great texture of the finished cookie.
    • Vanilla Extract - Infuses a light vanilla flavor throughout.
    • Mashed Sweet Potato - Adds a soft texture to the cookies which also makes them chewy and naturally sweet.
    • All-Purpose Flour - The main dry ingredient helps form the dough.
    • Baking Powder & Soda - Helps the cookies leaven and rise properly when baked.
    • Salt - Balances the flavors of all the ingredients.
    • Vanilla Extract - Adds a hint of vanilla flavor throughout.
    • Spices - You’ll need ground cinnamon and ginger to give these cookies a warm comforting flavor.
    • Semi-Sweet Chocolate Chips - These sweet gems are added to the batter and also sprinkled on top.

    Step By Step Tutorial

    Wondering how to make this recipe? Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage of making cookies - baked sweet potato, pureed, butter and sugars beaten, puree added.

    Cook & puree the sweet potato. Cook the potato by either baking it or boiling until soft. If boiling, ensure it drains well. Puree the cooked sweet potato either in a blender or with a handheld stick blender. If the puree seems wet, pat it with kitchen paper to absorb the excess moisture.

    Prepare to make the cookie dough. Preheat your oven to 350F/175C and line 2 baking sheets with parchment paper and set aside.

    Mix the wet ingredients. Whisk the melted butter and both sugars together in a mixing bowl, then whisk in the pureed sweet potato and vanilla.

    Collage: whisking dry ingredients, mixing in wet, folding in chocolate chips, cookies on baking sheet.

    Mix the dry ingredients. Whisk the flour, salt, baking powder, baking soda, cinnamon, and ginger together in a bowl.

    Form the cookie dough. Pour the wet ingredients into the dry ingredients, and stir together.  Stir in the chocolate chips. Cover the dough and chill for at least 30 minutes.

    Bake the cookies. Roll tablespoonfuls of the dough into balls, place onto the prepared baking sheets (1” apart), and flatten the balls slightly with the back of a spoon. Bake for 10-12 minutes or until the edges get firm.

    TIP: If desired, press a few chocolate chips into the top of each sweet potato cookie when it comes out of the oven.

    Allow the cookies to cool on the sheets for 10 minutes, then carefully transfer to a wire rack to cool completely. 

    Stack of cookies with a cookie with a bite out in front.

    Tips 

    It’s important to make sure you chill the dough before baking to make sure the cookies don’t spread too much.

    Let the cookies cool on a baking rack to make sure they set properly before eating.

    Make sure your baking soda and baking powder are not expired as expired leavening ingredients will not let the cookie rise properly.

    Do not overwork the dough. Mix everything until combined, but don’t overmix as that could make the cookies become tough.

    Serving Suggestions

    Serve with a hot mug of Aztec Hot Chocolate.

    They pair perfectly with a slice of Maple Parsnip Cake with sweet potato frosting.

    Dunk the cookies in a cup of Sweet Potato Latte.  

    Add them to a cookie tray along with Icelandic Pepper Cookies for a sweet and spicy mix.

    Close up of a cookie with a bite out.

    Variations

    Fold in some rolled oats into the batter for oatmeal cookies.

    Fold in some dried fruit for a fruity flavor and texture.

    Use white whole wheat flour to boost whole-grain nutrients.

    Add a handful of chopped nuts such as pecans or walnuts.

    Instead of sweet potato, use pureed pumpkin for a similar taste and flavor.

    Try making these cookies with white chocolate chips for a creamy light chocolate flavor.

    Use some Homemade Pumpkin Pie Spice Blend for a warming Fall and Winter flavor.

    Special diets

    To Make Gluten-Free: If you’d like to make this recipe gluten-free, use a gluten-free flour blend in place of the all-purpose flour. Make sure the flour blend contains xanthan gum. Double-check all other ingredients are gluten-free; sometimes baking powder has gluten.

    To Make It Vegan: In order to make this recipe vegan, use a vegan butter substitute. You’ll also need to make sure that the chocolate chips you use are also vegan.

    Storage 

    Storing: Store the cooled cookies in an airtight container for up to 1 week.

    Freezing: Raw cookie dough can be frozen to be baked later. Shape cookie dough into a log and wrap tightly in plastic wrap. Then, place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before baking.

    Stack of cookies.

    FAQs

    What can I use besides sweet potato?

    You can use pureed pumpkin or butternut squash in this recipe. Adjust the amount of sugar if necessary.

    Can I make these without butter?
    Yes! You can use coconut oil or plain vegetable oil to make these cookies.

    What can I use to make this recipe refined sugar-free?

    You can substitute both brown and white sugar with granulated coconut sugar.

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    Sweet Potato Recipes

    Still have sweet potatoes to use up? Try these recipes!

    Sweet Potato Gnocchi
    Sweet Potato Waffles
    Spiralized Sweet Potato Fries
    Sweet Potato Latte
    Sweet Potato Cakes
    Carrot Sweet Potato Soup
    Sweet Potato Frittata

    More Cookie Recipes

    I hope you love these sweet potato cookies as much as we do! Be sure to check out these other cookie recipes too.

    Lemon Romanesco Cookies
    Iced Pumpkin Cookies
    Avocado Carrot & Oatmeal Cookies
    Beet Cookies with Dark Chocolate Chunks
    Jammy Dodgers
    Pignoli Cookies - Italian pine nut cookies.
    Bethmannchen - German marzipan cookies.
    Christmas Tree Cookies
    Chocolate Peppermint Cookies
    Pumpkin Oatmeal Cookies
    Vegan Gingerbread Cookies

    Collage of quick vegan dinner recipes.

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    Did you make this sweet potato cookies recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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    📖 Recipe

    Pile of cookies on a wooden table.

    Sweet Potato Cookies

    Kate Hackworthy | Veggie Desserts
    These Chocolate Chip Sweet Potato Cookies are soft, chewy, moist and easy to make! They have a warming taste from cinnamon and ginger.
    4.93 from 14 votes
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    Prep Time 10 mins
    Cook Time 10 mins
    Chilling time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 18
    Calories 163 kcal

    Equipment

    • mixing bowl
    • Cookie sheet
    • Oven

    Ingredients
     

    • ½ cup (1 stick or 115g) butter melted & cooled slightly
    • ¼ cup (50g) packed brown sugar
    • ½ cup (100g) granulated white sugar
    • 1 teaspoon vanilla extract
    • ½ cup (125g) mashed sweet potato approximately 1 medium sweet potato
    • 1 ½ cups (190g) all-purpose flour (plain flour)
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ½ cup (90g) semi-sweet chocolate chips plus extra for the top (optional)

    Instructions
     

    • Use leftovers or canned sweet potato, or cook the sweet potato by either baking it or boiling until soft. If boiling, ensure it drains well. Puree the cooked sweet potato either in a blender or with a hand held stick blender. If the puree seems wet, pat it with kitchen paper to absorb the excess moisture.
    • Whisk the melted butter and both sugars together in a mixing bowl, then whisk in the pureed sweet potato and vanilla.
    • Whisk the flour, salt, baking powder, baking soda, cinnamon, and ginger together in a bowl.
    • Pour the wet ingredients into the dry ingredients, and stir together. Stir in the chocolate chips.
    • Cover the dough and chill for at least 30 minutes.
    • Preheat the oven to 350°F / 175°C. Line two large baking sheets with baking parchment paper.
    • Roll tablespoonfuls of the dough into balls, place onto the prepared baking sheets (1” apart), and flatten the balls slightly with the back of a spoon.
    • Bake for 10-12 minutes or until the edges get firm.
    • If desired, press a few chocolate chips into the top of each sweet potato cookie.
      Allow the cookies to cool on the sheets for 10 minutes, then carefully transfer to a wire rack to cool completely.
    • Store the cooled cookies in an airtight container for up to 1 week.

    Video

    Notes

    • It’s important to make sure you chill the dough before baking to make sure the cookies don’t spread too much.
    • Let the cookies cool on a baking rack to make sure they set properly before eating.
    • Make sure your baking soda and baking powder are not expired as expired leavening ingredients will not let the cookie rise properly.
    • Do not overwork the dough. Mix everything until combined, but don’t overmix as that could make the cookies become tough.
    Storing: Store the cooled cookies in an airtight container for up to 1 week.
    Freezing: Raw cookie dough can be frozen to be baked later. Shape cookie dough into a log and wrap tightly in plastic wrap. Then, place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before baking.
    What can I use besides sweet potato?
    You can use pureed pumpkin or butternut squash in this recipe. Adjust the amount of sugar if necessary.
    Can I make these without butter?
    Yes! You can use coconut oil or plain vegetable oil to make these cookies.
    What can I use to make this recipe refined sugar-free?
    You can substitute both brown and white sugar with granulated coconut sugar.

    Nutrition

    Calories: 163kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 112mgPotassium: 99mgFiber: 1gSugar: 11gVitamin A: 1724IUVitamin C: 2mgCalcium: 17mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Cookies Recipes

    • White Chocolate Chip Cookies
    • Chocolate Chip Walnut Cookies
    • Marshmallow Chocolate Chip Cookies
    • Pumpkin Snickerdoodles
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    Reader Interactions

    Comments

    1. Stephanie Zick

      December 07, 2022 at 3:50 pm

      5 stars
      Wonderful recipe! We subbed in peanut butter for regular because we were out and they are now one of our family’s favorite “accident” cookie, lovely result and beautifully put together site thank you!

      Reply
    2. Jeannette

      May 21, 2021 at 2:32 pm

      5 stars
      Using sweet potatoes for this recipe really puts a surprising spin to a classic! Love how they hold up during prep time and the spices really gives it a nice kick 😀

      Reply
    3. Gina

      May 21, 2021 at 12:32 pm

      5 stars
      Love how soft the sweet potato makes the cookies, nothing better than a soft and chewy chocolate chip cookie!

      Reply
    4. Jacqueline Meldrum

      May 21, 2021 at 10:41 am

      5 stars
      Great idea Jate and I have sweet potatoes left over after making burgers last night.

      Reply
      • Jacqueline Meldrum

        May 21, 2021 at 10:42 am

        5 stars
        Sorry, I am dreadful at typing on my phone keypad .

        Reply
    5. Allyssa

      November 05, 2020 at 11:33 am

      5 stars
      These sweet potato cookies are a genius idea! Thanks a lot for sharing this, they're so good!

      Reply
    6. Claudia Lamascolo

      August 21, 2020 at 11:21 am

      5 stars
      I almost didnt get to taste these my husband loved them and they flew off the plate!

      Reply
    7. Nicole

      January 05, 2018 at 6:18 pm

      5 stars
      Awesome recipe!! Rare to find a gluten free dessert/snack that turns out so moist and soft.

      Reply
    8. SORIN VLAD

      December 01, 2016 at 10:34 am

      5 stars
      Hi Kate. Again from Romania. I have finished now your cookies. Unbelievable how smells my house. The taste is perfect. You feel ginger a little spicy and all goes very well.. I have changed a little bit the sugar composition. have used light brown sugar and muscovado sugar. Thank you for the idea and this will be super for our lunch because today is our national day. This will go for sure on my blog. Sorin's Kitchn.

      Reply
    9. Lorelei

      April 02, 2016 at 3:09 am

      Mmm! I just made these! They are so yummy! And not super sweet like I wanted! (I also used coconut sugar instead of the brown sugar--not sure if that would change the sweetness at all.) I also doubled the ginger, because I love ginger. Thanks again! Yum!

      Reply
    10. Chris

      November 10, 2015 at 6:49 pm

      Brilliant this is on my list for my winter break cooking class

      Reply
    11. Tea

      June 22, 2015 at 9:32 pm

      I know someone asked above, but I don't feel convinced (http://www.mornflake.com/our-oats/types-of-oats.aspx -this website disagrees). Are they the big round flat ones, made from whole rolled groats, or are they the flakier, tinier kind, the kind that you get if you pulse the big ones for a few secs in a food processor. It's quite the difference for cookies. I really wanna know because I'm dying to try these and don't wanna mess up. Btw, I'm thrilled about just now finding out about your site and feel like I found home somehow :). I also really really like putting vegetables in deserts, it thrills me to do that (though I like it much more when I manage to sneak them in, as opposed to let them shine; either way, I love love love what you're about with this blog)

      Reply
      • Kate Hackworthy

        June 23, 2015 at 12:57 pm

        Thanks for such lovely comments! You'll need the slightly smaller oats. The big chewy ones may be a bit too big in these. I hope you like them!

        Reply
        • Tea

          June 28, 2015 at 9:56 pm

          I can't put my finger on these cookies. I feel like they have much more potential than I managed to bring through. It's like they could use being added some ingredient, or I made them a bit wrong. I like them, but I can tell they're not for everybody. Are the 2 cups of sweet potatoes referring to after they're mashed? Because that seemed like a lot when I was putting it in the dough, my prebaked cookies looked like mashed potato lumps :). I also had to bake them quite longer (how soft are they supposed to be?). I feel like next time I might put in just one cup of the mashed SP.
          Btw, this article might help everyone:
          http://www.thekitchn.com/quick-tip-how-to-get-the-sweet-101646
          I used the tips there and my SP came out of the oven so intensely sweet I barely needed to sweeten my cookies at all (a handful of chopped dates, some stevia and a touch of honey were enough for me).
          Btw, would it be silly flavour-wise to try and mash in a banana next time? I think I'll try that. And next time I'll go even heavier on the ginger.
          Oh, and it's really no biggie to put big oats in them as well, they can handle it; I went half/half (you can even sub oat flour for the flour, it works just as well)
          (p.s. so far tried your zucchini pancakes and avocado-banana cookies, and liked them and can't wait to try more stuff.). All the best!

          Reply
    12. Barb

      November 29, 2014 at 6:20 pm

      Thanks! I'm going to make these this weekend!

      Reply
    13. Barb

      November 21, 2014 at 4:25 am

      These look so yummy, and I just bought a huge bag of sweet potatoes. Do you happen to know if porridge oats are the same as rolled oats in the U.S.? I'm getting different answers from Internet searching - some say it is rolled oats, others say it is steel cut oats. I can't imagine steel cut oats cooking well in a cookie, but I've never tried, so I thought I better ask to see which one you mean.

      Reply
      • Kate Hackworthy

        November 26, 2014 at 9:43 pm

        Hi Barb. I think it's rolled oats!

        Reply
    14. Katie Bryson (@cookingkt)

      October 28, 2014 at 12:23 pm

      What a great flavour combo - I'd never thought to use sweet potato in baking so this is definitely going on my to-try list... I've made a chocolate mashed potato cake before and that was lovely!

      Reply
      • Kate Hackworthy

        November 02, 2014 at 8:02 pm

        Thanks Katie, potato is great in cakes, isn't it?!

        Reply
    15. Sarah (@tamingtwins)

      October 27, 2014 at 7:55 pm

      I've never used sweet potato in a sweet dish. Odd, given it's name.. Really intrigued to try these, can't imagine the texture. I will report back! Thank you!

      Reply
      • Kate Hackworthy

        November 02, 2014 at 8:01 pm

        Hi Sarah, sweet potato are lovely in sweet dishes. So popular in America for treats!

        Reply
    16. Food Ren (@RenBehan)

      October 27, 2014 at 4:08 pm

      A lovely recipe Katherine, mine are struggling too after the clock change - good idea to feed them sweet potato cookies 🙂

      Reply
      • Kate Hackworthy

        November 02, 2014 at 8:01 pm

        Thanks Ren. The clocks changing is so awful for parents!

        Reply
    17. Jan @GlugofOil

      October 27, 2014 at 10:14 am

      Mmmm they look good!

      Reply
      • Kate Hackworthy

        November 02, 2014 at 8:00 pm

        Thanks Jan, they were really lovely!

        Reply
    18. Dannii @ Hungry Healthy Happy

      October 26, 2014 at 8:45 pm

      I have never used sweet potato in a dessert before. Definitely trying these. Thanks for linking to my recipe 🙂

      Reply
      • Kate Hackworthy

        November 02, 2014 at 7:59 pm

        Sweet potato and ginger go really well together, so they're great for a dessert 🙂

        Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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