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.
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.
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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.
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.
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.
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.
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.
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.
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
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📖 Recipe
Sweet Potato Cookies
Equipment
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.
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
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.
Stephanie Zick
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!
Jeannette
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 😀
Gina
Love how soft the sweet potato makes the cookies, nothing better than a soft and chewy chocolate chip cookie!
Jacqueline Meldrum
Great idea Jate and I have sweet potatoes left over after making burgers last night.
Jacqueline Meldrum
Sorry, I am dreadful at typing on my phone keypad .
Allyssa
These sweet potato cookies are a genius idea! Thanks a lot for sharing this, they're so good!
Claudia Lamascolo
I almost didnt get to taste these my husband loved them and they flew off the plate!
Nicole
Awesome recipe!! Rare to find a gluten free dessert/snack that turns out so moist and soft.
SORIN VLAD
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.
Lorelei
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!
Chris
Brilliant this is on my list for my winter break cooking class
Tea
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)
Kate Hackworthy
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!
Tea
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!
Barb
Thanks! I'm going to make these this weekend!
Barb
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.
Kate Hackworthy
Hi Barb. I think it's rolled oats!
Katie Bryson (@cookingkt)
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!
Kate Hackworthy
Thanks Katie, potato is great in cakes, isn't it?!
Sarah (@tamingtwins)
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!
Kate Hackworthy
Hi Sarah, sweet potato are lovely in sweet dishes. So popular in America for treats!
Food Ren (@RenBehan)
A lovely recipe Katherine, mine are struggling too after the clock change - good idea to feed them sweet potato cookies 🙂
Kate Hackworthy
Thanks Ren. The clocks changing is so awful for parents!
Jan @GlugofOil
Mmmm they look good!
Kate Hackworthy
Thanks Jan, they were really lovely!
Dannii @ Hungry Healthy Happy
I have never used sweet potato in a dessert before. Definitely trying these. Thanks for linking to my recipe 🙂
Kate Hackworthy
Sweet potato and ginger go really well together, so they're great for a dessert 🙂