Sweet Potato Chocolate Chip Cookies – Updated!

These Sweet Potato Chocolate Chip Cookies are soft, spicy, and not too sweet.Sweet Potato Chocolate Chip Cookies | A Nerd CooksLike so many of my early blog posts (I originally posted about these 3 years ago!), these cookies really deserved a face lift.  And with Fall right around the corner, what better time to make these sweet and spicy cookies again?

They’re super soft, the cinnamon and cloves make them small like Fall, and the chocolate chips provide the perfect contrast of flavor and texture.  AND – They’re made with sweet potatoes so… they count as a vegetable.  Right?

If you like these cookies, and I bet you will, you should check out these Pumpkin Chocolate Chip Cookies and Sweet Potato Waffles.

Sweet Potato Chocolate Chip Cookies | A Nerd Cooks

My original post about these cookies can be found here.  The recipe comes from Joy the Baker’s first cookbook.

You’ll need (makes ~2 dozen cookies):

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil or applesauce
  • 2 tsp vanilla extract
  • 1 cup sweet potato puree (canned or ~1 medium sweet potato, roasted, skin discarded, and mashed)
  • 1 cup chocolate chips, plus more for topping the cookies

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and set them aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and cloves.  Set aside.

In another medium-sized bowl (or in the bowl of a stand mixer), whisk together the eggs an brown sugar until they are thick and pale.  Whisk in the oil/applesauce and vanilla extract.  Fold in the mashed sweet potato.

All at once, add the wet ingredients to the dry ingredients.  Fold together with a spatula (or the stand mixer) until no bits of flour remain.  Fold in the chocolate chips.

Using a cookie scoop, or by the heaping tablespoonful, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies.  Top the dough with additional chocolate chips.

Bake 10-12 minutes.  Allow to cool on the cookie sheet for about 10 minutes before transferring to a wire rack to finish cooling completely.



One thought on “Sweet Potato Chocolate Chip Cookies – Updated!

  1. Pingback: Sweet Potato Pecan Muffins | A Nerd Cooks

Thank you so much for stopping by! Please leave a message.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s