Sweet Potato Cookies with Chocolate Chips taste like fall knocked on your door, and you asked it in for tea.

Sweet Potato Cookies with Chocolate Chips on a white plate

Simple, consoling, and warm with fall spices, Sweet Potato Cookies with Chocolate Chips are an autumn afternoon spent sipping hot cider with your beloved grandmother, or your affectionate cat: Tender, familiar, and comfy as a pair of footie pajamas.

Unless your cat isn’t affectionate, in which case you should invite your best friend over instead. If your cat and your best friend are the same person (animal?)—that’s twice the Sweet Potato Cookies with Chocolate Chips for you.

Chocolate Chip Sweet Potato Cookies. If you like pumpkin, you HAVE to try these!

Sweet potato cookies on a white plate

Yes, yes pumpkin is the 800-pound orange fall flavor gorilla in the pantry, but sweet potatoes deserve their turn in the autumn spotlight. Like pumpkin, sweet potatoes have a naturally sweet taste, add fantastic moisture to baked goods, and boast a lovely hue. Unlike pumpkin, sweet potatoes are easy peasy to use fresh. Sorry pumpkin, I love you, but I hate your seeds. They are slimy. Also, your rind is too thick, and every time I try to cut it, my knife gets stuck and it’s scary.

Unless your spirit is ambitious, your knife sharp, and your biceps stronger than mine, when it comes to baking with pumpkin, my advice is: opt for the can. When it comes to sweet potatoes, however, it’s the direct-from-the-dirt, out-of-the-can version for us. Fresh pumpkin, be my jack-o-lantern; fresh sweet potato, be my Sweet Potato Cookies with Chocolate Chips.

Sweet potato chocolate chip cookies on a white plate

Hands-off oven roasting transforms the firm sweet potato into soft, sweet baking material and makes it extra caramely. A pinch of cinnamon and coriander gives us classic fall flavor, and the dose of chocolate chips are just because I love you. And chocolate. And my grandmother.

I can see it now: You, me, my grandmother, and Sweet Potato Cookies with Chocolate Chips. Care to come for tea?

Four sweet potato cookies on a white plate

Sweet Potato Cookies with Chocolate Chips

5 from 1 vote
Sweet Potato Cookies with chocolate chips, cinnamon and cloves are soft, chewy and packed with fall flavor. A crowd pleaser, theses cookies won't last long!

Total: 50 mins

Servings: 24 cookies

Ingredients
  

  • 1 medium sweet potato about 8 ounces
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 2 large eggs room temperature
  • 1 cup lightly packed light brown sugar
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Place rack in upper third of oven preheat to 400°F. Clean and scrub sweet potato, pierce all over with a fork, then roast directly on the oven rack for 40 minutes, until fork tender in the thickest part of the potato. Once cool enough to handle, peel away the skin, mash, and measure out 1 cup of puree for baking the cookies. Reduce oven temperature to 350°F. Line a baking sheet with parchment paper or a silpat mat. Set aside.
  • In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, cloves, coriander, and salt.
  • In a separate bowl, beat together the eggs and brown sugar until thick and smooth. Slowly mix in the oil, applesauce, and vanilla, then carefully fold in the sweet potato puree.
  • Add sweet potato mixture all at once to the flour mixture. Fold in by hand, just until no streaks of flour remain. Do not over mix. Gently fold in the chocolate chips.
  • Drop cookies by rounded tablespoonfuls onto the prepared baking sheet 2 inches apart (they will look fairly small). Bake for 9-11 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes on the baking sheet, then remove to a wire rack to let cool completely.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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56 Comments

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  1. I love the use of sweet potato instead of the usual pumpkin, very original! The cookies look like soft little pillows, I think I need a few of them!

  2. I have never used sweet potatoes in baking – it’s such a good idea! Love all the spices in these too – perfect for Fall!

  3. I’ve never made sweet potato cookies before but I’m sold! These look so soft and delish! Plus it has chocolate in it, hello, definitely sold. :) I’ll have to check out the recipe for sure.

    1. The chocolate totally puts these over the edge Tina, but the sweet potato is what really makes them. Hope you enjoy!

    1. Thanks so much! Now that I’ve started using sweet potato puree, I’m a total believer. Sweet potato cake or pie is next on my list!

  4. This combination is so familiar, yet so unexpected all at the same time! Sweet potato desserts are always such a delight, especially when they involve chocolate :)

  5. I’ve never tried sweet potato in cookies before … but they look awesome! I love fall flavours and it’s my favourite time of year to bake – will have to add these to the list :)

  6. I just made these cookies for my daughter and her friend, I definantely give them 5 stars and so do the girls and my husband, they loved them! I didn’t have the applesauce so used more sweet potato and they turned out so yummy, super good consistency, light and fluffy and delicious, thank you!5 stars

    1. I’m so glad everyone loved the cookies, Lexa! Thank you so much for stopping by to leave such a nice review. :) I really appreciate it!

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