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–+ servings
cookies stacked over each other.
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5 from 1 vote

Sweet Potato Cookies

Simple and easy chocolate chip cookies made with sweet potatoes and pantry staple ingredients. Ready in just under 30 minutes.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 24 Cookies
Author: Rena

Ingredients

  • 2 small-medium sweet potatoes about 1 cup mashed
  • 1 large egg
  • 2/3 cup light brown sugar or coconut sugar
  • ½ cup coconut oil avocado oil, or melted unsalted butter
  • 2 cups all-purpose flour or whole wheat
  • 1 ½ cups rolled oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 cup dark chocolate chips I used mini

Instructions

  • To cook 2 small-medium sweet potatoes, you can bake them, microwave them *see note, or chop them into chunks and boil them in a pot with water. Boil until they are fork tender, drain, and then mash or blend. Set aside to cool.
    Cooked sweet potato in a bowl.
  • Preheat the oven to 350°F and prepare a sheet pan with parchment paper.
  • In a bowl, add the sweet potatoes, 1 large egg, ½ cup coconut oil, 2/3 cup light brown sugar, and 1 teaspoon vanilla extract. Mix to combine and set aside.
    Sweet potato mixed with egg and oil in a bowl.
  • In a separate bowl, mix together the 2 cups all-purpose flour,1 ½ cups rolled oats, ½ teaspoon salt, 1 teaspoon baking soda,  and 1 teaspoon cinnamon.
    oats, flour, and seasoning added to a bowl.
  • Add the flour over the wet sweet potato mixture. Using a spatula, mix to incorporate.
    oat flour mixture added over the sweet potato and egg mixture to make dough.
  • Next, add in the 3/4 cup dark chocolate chips, and gently mix again.
    Chocolate chips are added to a bowl with the cookie dough mixture.
  • Using a cookie scoop and working in batches, add 1-2 tablespoons of cookie batter on the sheet pan, spacing them 1 inch apart. You may work in batches.
  • Bake for 10-12 minutes or until the edges are golden down and the middle of the cookie sets.
    baked cookies on a cooling rack.
  • Allow the cookies to cool for a few minutes before handling and transferring them to a wire rack to cool for another 5 minutes. Serve and enjoy.
    cookies on a flat surface.

Notes

  • How I microwave sweet potatoes: What I like to do is clean the sweet potato, wet a paper towel, and wrap the sweet potato with it. I then microwave it on high for 3 minutes. Let it cool a bit before you handle it. Cut it in half and scoop out the sweet potatoes.
  • Any sugar works for this recipe. 
  • Cinnamon can be optional. 
  • To make it vegan, use egg substitute and dairy-free chocolate chips.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 116mg | Potassium: 140mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2684IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 1mg