These Sweet Potato Chocolate Chip Cookies are a fun twist on a classic treat! The sweet potato adds a lovely softness and a hint of sweetness that pairs perfectly with chocolate chips.
You’ll love how simple they are to make—just mix, scoop, and bake! I can’t resist having a few right out of the oven; the warm chocolate is simply irresistible! 🍪
Key Ingredients & Substitutions
Sweet Potato: Use cooked and mashed sweet potato for moisture and flavor. You can swap it with pumpkin puree if you don’t have sweet potatoes, though you might want to adjust the sugar since pumpkin is less sweet.
Brown Sugar: This gives the cookies a rich sweetness. If you’re looking for a healthier option, consider using coconut sugar or maple syrup, but be mindful of the moisture balance in the dough.
Coconut Oil or Butter: I prefer coconut oil for its subtle flavor and health benefits. If you want a stronger buttery taste, stick to unsalted butter. You can even use vegan butter for a dairy-free version!
All-Purpose Flour: While I like using all-purpose flour, whole wheat flour works well too for a nuttier flavor and extra fiber. For gluten-free options, almond or oat flour can be good substitutes.
Chocolate Chips: Semi-sweet chocolate chips are perfect, but dark chocolate or even white chocolate can transform the cookies. You can use dairy-free chocolate chips for a vegan option.
How Can I Get My Cookies Soft and Chewy?
Achieving soft and chewy cookies is all about the right balance of ingredients and baking time. Here are some tips to ensure your cookies turn out perfectly!
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. This prevents gluten formation, which can make cookies tough.
- Chill the Dough: If you have time, chill the dough for 30 minutes. This solidifies the fat, leading to thicker and softer cookies after baking.
- Baking Time: Keep an eye on them, as ‘soft’ means the edges are set but the center may look slightly underbaked. They’ll firm up as they cool.
- Storage: Store cookies in an airtight container at room temperature. Adding a slice of bread can help keep them moist longer!
With these tips and ingredient swaps, you can customize your Sweet Potato Chocolate Chip Cookies to fit your taste perfectly! Happy baking!
Sweet Potato Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup brown sugar, packed
- 1/4 cup melted coconut oil or butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 10-12 minutes to bake, totaling around 30 minutes from start to finish. Plus, you’ll want to let the cookies cool for a few minutes. Super quick for such a wonderful treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies won’t stick.
2. Cook the Sweet Potato:
If you haven’t cooked your sweet potato yet, here’s how: Pierce it a few times with a fork and microwave for about 5-7 minutes until it’s soft. Alternatively, you can roast it in the oven wrapped in foil at 400°F for 40-45 minutes. Let the sweet potato cool, then peel and mash it in a bowl.
3. Mix the Wet Ingredients:
In a large bowl, combine the mashed sweet potato with the brown sugar, melted coconut oil (or butter), egg, and vanilla extract. Stir everything together until it’s nice and smooth.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, cinnamon, and salt to ensure all the dry ingredients are evenly mixed.
5. Bring It All Together:
Gradually add the dry mixture to the sweet potato mixture, mixing gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Add the Chocolate Chips:
Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
7. Scoop and Shape:
With a spoon or cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies:
Bake in your preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly dry but still soft. They will continue to cook a bit as they cool!
9. Cool the Cookies:
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Once cooled, serve and enjoy these delightful, soft, and fluffy cookies with gooey chocolate chips! They’re a unique treat that’s sure to be loved by all!
Happy baking! 🍪
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! Canned sweet potato puree works well as a convenient substitutes. Just make sure to drain any excess liquid and use about 1 cup of the puree in place of the cooked mashed sweet potato.
What If I Don’t Have Brown Sugar?
No worries! You can substitute brown sugar with an equal amount of granulated sugar mixed with 1 tablespoon of molasses for a similar flavor. Alternatively, coconut sugar can also be used for a slightly different, but tasty twist.
How Should I Store the Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. To keep them extra soft, you can place a slice of bread in the container. For longer storage, freeze the cookies in a sealed bag for up to 3 months.
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add 1/2 cup of chopped walnuts or pecans for added crunch. You can also incorporate dried fruits like cranberries or raisins for extra sweetness and texture!
