These Sweet Potato Chocolate Chip Cookies are soft, spicy, and not too sweet.
With Fall right around the corner, what better time to make these sweet and spicy cookies again? They’re super soft. Plus, 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?
The recipe comes from Joy the Baker’s first cookbook.
- 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.