Sweet Potato Cookies
Delicious cookies made with sweet potatoes, offering a nutritious twist on a classic treat.
Equipment
- Mixing Bowls:
- Baking Sheet
- Electric Mixer
Ingredients
- 1 medium sweet potato approximately 8 ounces, cooked and mashed
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1½ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground coriander
- ¼ tsp. kosher salt
- 2 large eggs room temperature
- 1 cup light brown sugar lightly packed
- ¼ cup canola oil
- ¼ cup unsweetened applesauce
- 2 tsp. pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the sweet potato by roasting it at 400°F for about 40 minutes until fork-tender. Allow it to cool and then peel and mash it.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground cloves, ground coriander, and kosher salt.
- In another bowl, beat together the eggs and light brown sugar until thick and smooth. Mix in the canola oil, applesauce, and pure vanilla extract.
- Gently fold in the sweet potato puree until combined.
- Carefully add the sweet potato mixture into the dry ingredients and fold until just combined. Avoid overmixing.
- Fold in the semi-sweet chocolate chips.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until a toothpick inserted comes out clean. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
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Notes
Store cookies in an airtight container at room temperature for 3-5 days. Freeze for longer storage up to 3 months.