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