- Prep-time: / Ready In:
- Makes 20 cookies
- Serving size: 1 cookie
- Print/save recipe
Mashed sweet potatoes make a soft, lightly sweet cookie that you can enjoy for dessert or as a snack with a cup of tea. Dairy-free chocolate chips add bursts of creamy cacao goodness to each bite, but you could easily add in a handful of your favorite nuts to switch up the flavor profile. This recipe yields 20 cookies, which is the perfect size for bringing to a festive potluck or group gathering!
Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.
For more sweet potato desserts, check out these tasty ideas:
- Sweet Potato Dessert Waffles
- Sweet Potato Bars
- Sweet Potato Rosette Tart
- The Great Purple Sweet Potato Pie
By Ellen Boeke,
Ingredients
- 1¼ cups mashed sweet potatoes (see tip in intro)
- ¼ cup unsweetened, unflavored plant-based milk
- 3 tablespoons light molasses
- 2 teaspoons pure vanilla extract
- 1½ cups oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup dairy-free chocolate chips or chopped dark chocolate
Instructions
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
- In a large bowl whisk together the sweet potato, milk, molasses, and vanilla). In a medium bowl stir together the oat flour, baking powder, baking soda, and salt). Add flour mixture to sweet potato mixture; stir until combined. Stir in chocolate chips.
- Using a cookie scoop or 1½-tablespoons portions, drop dough 2 inches apart on prepared cookie sheets. Flatten cookies to 2-inch diameter. Bake 8 to 10 minutes or until lightly browned. Let cool 2 minutes on cookie sheets. Remove and cool on wire racks.
Per serving (1 cookie): 76 calories, 13 g carbohydrates, 2 g protein, 2 g total fat, 1 g saturated fat, 0 g cholesterol, 85 mg sodium, 1 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (5)
(4 from 4 votes)While they are quite soft, the flavor is great, especially straight out of the oven! I ran out of oat flour so used 1 C of chickpea flour and came out well. A great fall time treat that I'll be making again.
I thought they were tasty. Don't expect a normal cookie consistency; you will be disappointed. The sweet potato and chocolate chips give it just enough sweetness to satisfy my sweet tooth!
It was amazing I love them and I keep making them thank you !
I loved this cookie. It is a little softer than other cookies but I like soft cookies. I liked the flavor. I even made this recipe with butternut squash and enjoyed them as well. these were not as sweet but added more spices and was just right. Thank you for the recipe!
not quite sweet enough to be a dessert, a little too soft for a cookie, a little underwhelming in the flavor department. Would be less trouble to just mix chocolate chips into mashed sweet potato and eat that with some cinnamon, I think