These sweet potato chocolate chip cookies are soft, chewy, and full of flavor! With bits of chocolate melting into each bite, they’re a tasty treat you won’t forget.
I love how the sweet potato adds a nice natural sweetness while keeping the cookies moist. It’s like sneaking in a veggie—no one will even know! 🍪
Key Ingredients & Substitutions
Sweet Potato: This is the star of the cookies! Choose a medium sweet potato, cook it, and mash it smoothly. If you don’t have sweet potatoes, pumpkin puree or butternut squash can work as great substitutes for a similar texture and taste.
Butter: Unsalted butter keeps control over the saltiness. If you’re dairy-free, use coconut oil or a plant-based butter. Just melt it softly before adding to the mix.
Flour: All-purpose flour is common here, but you can use whole wheat flour for added nutrition. If you’re gluten-free, try a 1-to-1 gluten-free flour blend.
Oats: Old-fashioned oats add a nice texture. Instant oats can be used instead, but they may make the cookies softer. I love the chewiness that old-fashioned oats bring!
Chocolate Chips: Semisweet chocolate chips are perfect for balancing the sweetness. Dark chocolate or milk chocolate chips can be used too, depending on your taste.
How Do I Ensure My Cookies Stay Soft and Chewy?
The texture of these cookies is truly based on mixing and baking time. Here are tips for soft, chewy cookies:
- Don’t overmix the dough once you add dry ingredients; mix just until combined for a tender texture.
- Keep an eye on baking time! Underbaking a little (12 minutes is often enough) helps retain moisture.
- Allowing the cookies to cool on the baking sheet before transferring them helps them set without getting too firm.
- Adding a sprinkle of flaky sea salt on top adds a delightful contrast and enhances the overall flavor.
By following these tips, your sweet potato chocolate chip cookies will turn out perfectly soft and delicious every time! Enjoy baking!
Sweet Potato Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup old-fashioned oats
- 1 to 1 1/2 cups semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 12-15 minutes for baking. Plus, don’t forget to let your cookies cool for a bit afterward. So overall, give yourself about 30-40 minutes from start to finish for this delightful treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and are deliciously golden brown when they come out. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, use a hand mixer or a fork to beat the softened butter, brown sugar, and granulated sugar together. Mix until everything is creamy and smooth—about 2 minutes. Then, add the mashed sweet potato, egg, and vanilla extract. Stir until all the wet ingredients are well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This helps to make sure all the baking powder is evenly distributed for the best rise!
4. Mix Wet and Dry Ingredients:
Now it’s time to combine! Gradually add the dry ingredients to your wet mixture. Mix just until everything is combined—don’t overdo it! Overmixing can lead to tough cookies.
5. Add the Oats and Chocolate Chips:
Gently fold in the old-fashioned oats and chocolate chips. Make sure they’re evenly distributed in the cookie dough for a tasty bite every time!
6. Scoop and Place on Baking Sheet:
Using a cookie scoop or a spoon, drop rounded tablespoon-sized balls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread while baking.
7. Sprinkle with Sea Salt:
If you’d like to add a touch of salty flavor, lightly sprinkle flaky sea salt over the tops of each cookie now.
8. Bake the Cookies:
Bake your cookies in the preheated oven for 12-15 minutes. Keep an eye on them; once the edges are set and lightly golden, they are done. The centers may look a little soft, but they’ll continue to set as they cool.
9. Cool and Enjoy:
Remove the baking sheet from the oven and let the cookies cool for about 5 minutes. This resting time helps them firm up. After that, transfer them to a wire rack to cool completely.
Enjoy your soft, chewy sweet potato chocolate chip cookies warm or at room temperature! They’re perfect for sharing (or keeping all to yourself). 😊
Can I Use Canned Sweet Potato in This Recipe?
Yes, you can! Just make sure to drain and mash it well. Canned sweet potatoes are convenient, but check to avoid any added sugars or syrup that could affect the cookie’s sweetness.
How Long Can I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just let them cool completely before placing in a freezer-safe container or bag.
Can I Substitute the Butter for a Dairy-Free Option?
Absolutely! You can use coconut oil or any dairy-free butter in equal amounts. Just melt the coconut oil before mixing it in, as it tends to be solid at room temperature.
What Should I Do If My Cookie Dough is Too Sticky?
If your dough is too sticky to scoop, you can sprinkle in a little more flour—add it gradually until the dough reaches a workable consistency. Additionally, chilling the dough in the refrigerator for 30 minutes can help it firm up!
