These Sweet Potato Chocolate Cookies turn a humble root veggie into soft, spiced bites of bliss. Packed with warm cinnamon, subtle cloves, and rich chocolate chips, these cookies are delightfully moist thanks to roasted sweet potato and applesauce. They’re a wholesome twist on a classic chocolate chip cookie—comforting, satisfying, and surprisingly nutritious.
❤️ Why You’ll Love This Recipe
- 🧁 Naturally soft and cakey texture—no butter required
- 🍫 Rich chocolate chips in every bite
- 🥄 A great way to use leftover sweet potatoes
- 👨👩👧 Kid-approved and secretly veggie-packed
- 🥄 Freezer-friendly and perfect for make-ahead baking
- 🌿 Includes healthier swaps like applesauce and whole wheat flour
📝 Ingredients
🥔 Produce
- 1 medium sweet potato (about 8 oz), roasted and mashed (yields ~1 cup)
🥣 Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground coriander
- ¼ teaspoon kosher salt
🧁 Wet Ingredients
- 2 large eggs, room temperature
- 1 cup light brown sugar, packed
- ¼ cup canola oil
- ¼ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
🍫 Mix-ins
- 1 cup semi-sweet chocolate chips
👩🍳 Step-by-Step Instructions
1. Roast the Sweet Potato
Preheat your oven to 400°F (200°C). Pierce the sweet potato all over with a fork and place it directly on the oven rack. Roast for 40 minutes, or until fork-tender. Let it cool completely, peel off the skin, mash the flesh, and measure 1 cup for the dough.
2. Prep for Baking
Reduce oven temperature to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
3. Combine Dry Ingredients
In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, cloves, coriander, and salt. Set aside.
4. Mix the Wet Ingredients
In another bowl, beat the eggs and brown sugar together until thick and fluffy (about 1–2 minutes). Stir in the oil, applesauce, and vanilla until smooth and emulsified.
5. Fold in the Sweet Potato
Gently fold in the mashed sweet potato until evenly combined. The batter should be creamy with a rich orange hue.
6. Combine Wet & Dry
Add the wet mixture to the dry mixture. Fold everything together with a spatula until no dry streaks remain. Don’t overmix—the dough should be thick and sticky.
7. Add Chocolate Chips
Fold in chocolate chips evenly. Reserve a few to press on top of each cookie for a polished finish.
8. Portion and Bake
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 9–11 minutes, or until edges are firm and centers look slightly underbaked.
9. Cool and Enjoy
Let cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. The centers will continue to set as they cool.
🍪 Pro Tips
- Use orange-fleshed sweet potatoes for the best color and flavor.
- Chill the dough for 30 minutes if your cookies spread too much.
- Add chopped pecans or walnuts for extra crunch.
- Swap in white chocolate or dried cranberries for a fun variation.
🥄 Final Thought
These Sweet Potato Chocolate Cookies are proof that a nourishing, veggie-packed treat can be every bit as indulgent as your favorite bakery cookie. With their soft, spiced crumb and melty chocolate chips, they’ll satisfy sweet cravings and surprise everyone who tries them. Perfect for lunchboxes, cozy evenings, or anytime you want something a little sweet—but smart.