Who wouldn't love these super soft sweet potato chocolate chip cookies packed with healthy ingredients full of melty chocolate pockets! You will not be able to stop at just one!
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Is there anything better than super soft cookie with a loads of chocolate? We would like to share an amazing recipe for cookies like this packed with healthy ingredients and so yummy you won't stop at only one.
Sweet potato chocolate chips cookies are so soft that they reminds of little clouds filled with melted chocolate. Once you bite in the cookie, your taste buds with be happy with combination of flavours - sweet potatoes, rich dark chocolate and a hint of cloves in the end!
If you love these cookies, you will also love our almond flour chocolate chip cookies.
Creamy sweet potato mash is what makes sweet potato chocolate chip cookies so special and delicious. It adds softness to the texture and sweetness which pairs perfectly with muscovado sugar we used in the recipe.
Beside plain flour this recipe calls for whole grain spelt flour and instant oat flakes, making these cookies nutritiously rich. For this recipe we used large chocolate chunks, so each bite is loaded with pockets of melted dark chocolate, what makes these cookies so addictive.
The easiest way to make the mash is to pierce sweet potatoes few times with a fork and bake in the oven for about 40 - 50 minutes, depending on the size of the sweet potatoes. You will know they are ready once you can easily insert a fork into the flash. Once potatoes are cooled, remove the skin and mash the potatoes using potato masher.
Once you have sweet potato mash ready, it's so easy to make the sweet potato chocolate chip cookies. Combine all dry ingredients in one bowl - plain and whole grain spelt flours, instant oat flakes, baking soda, salt and a ground cloves for this subtle flavour.
Beat butter and muscovado sugar for a few minutes, then add egg, sweet potatoe mash and vanilla extract and beat for 1 - 2 minutes until smooth and combined.
Now fold dry ingredients gradually into the wet ingredients using silicon spatula. Add chocolate chunks and stir until combined. You will find out that the dough is very sticky which is typical for cookies made with sweet potatoes or pumpkin. Cool it in the fridge for 20 minutes.
Use a medium cookie scoop to form mounds on the baking sheet, flatten slightly each one and bake in the oven for about 10 minutes.
Once baked cookies will be very soft so leave them on the tray to cool for 10 minutes then you can enjoy them as they are the best while still slightly warm and chocolate is melted.
Sweet potato chocolate chip cookies need to be completely cool before they are stored. If you store them while they're still warm, they will become soggy. Once cooled, store them in a glass cookie jar at room temperature for up to 7 days.