Sweet Potato Chocolate Chip Cookies
These chocolate chip cookies are made with sweet potato puree, giving them a fall twist. They’re soft and cake-like, with chocolate in every bite.
With only a couple of days left before Thanksgiving, I spent the weekend testing out a few more recipes before determining which ones will be made for Thanksgiving Day.
For me, sweet potatoes are a must during Thanksgiving, so I tested out a couple of sweet potato dessert recipes. First, I decided to try making some sweet potato chocolate chip cookies. Pumpkin puree and sweet potato puree are pretty similar, so you can interchange a lot of recipes with the two ingredients.
Ingredients
- Sweet potato puree
- Granulated sugar
- Vegetable oil
- Large egg
- All-purpose flour
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Baking soda
- Vanilla extract
- Chocolate chips
Sweet potato puree: I like to roast the sweet potato first and, once it’s soft, remove the skin. A food processor makes it easy to mash into a puree. You want it to be the same consistency as canned pumpkin puree.
Chocolate chips: I use semisweet chocolate chips, but you can use milk chocolate, dark chocolate, or even white chocolate chips in this recipe.
How to Make Them
Whisk the puree, sugar, oil, vanilla, and egg in a large mixing bowl. Whisk the flour, baking powder, baking soda, spices, and salt in a separate bowl.
Add the flour mixture to the wet ingredients and mix to combine. Stir in the chocolate chips.
Scoop large tablespoons of dough to form each cookie dough ball. Place them on a prepared cookie sheet. I like to lightly flatten and shape each ball into a cookie shape. The dough doesn’t spread much when baking, so you want to shape them first to look more like round cookies.
Bake the cookies for 10 minutes.
More Sweet Potato Desserts
- 2 Ingredient Sweet Potato Cookies
- Sweet Potato Butter Cake
- Sweet Potato Cupcakes
- Sweet Potato Brownies
Sweet Potato Chocolate Chip Cookies
Ingredients
- 1 cup sweet potato puree
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tbsp vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- To make sweet potato puree, roast a large sweet potato until it is soft and cooked all the way through. After it has cooled, peel off the skin and then put potato into a food processor to puree.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together puree, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Add the flour mixture to sweet potato mixture and stir until combined, using a large spoon. Stir in the chocolate chips.
- Take large tablespoons full of dough and drop onto the cookie sheet, spread about 1 inch apart. Once the cookie dough is down on the sheets, wash your hands clean of the sticky dough. Then attempt to smooth and shape the dough to the shape of a finished cookie because the cookie batter does not spread as much as normal cookie batter, so you want the batter to be very smooth and finished looking.
- Bake for approximately 10 minutes.
Notes
wow, great idea, I’ll try it.
yes give it a try!
Look so delicious. I agree. I think it is a pretty good idea and interesting.
herman
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