Sweet Potato Chocolate Chip Cookies

Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite,  but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!

Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.

For more sweet potato desserts, check out these tasty ideas:

By Ellen Boeke,

Ingredients

  • 1¼ cups mashed sweet potatoes (see tip in intro)
  • ¼ cup unsweetened, unflavored plant-based milk
  • 3 tablespoons light molasses
  • 2 teaspoons pure vanilla extract
  • 1½ cups oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup dairy-free chocolate chips or chopped dark chocolate

Instructions

  • Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
  • In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
  • Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.
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Comments (1)

(2 from 1 vote)

Recipe Rating

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May

not quite sweet enough to be a dessert, a little too soft for a cookie, a little underwhelming in the flavor department. Would be less trouble to just mix chocolate chips into mashed sweet potato and eat that with some cinnamon, I think

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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