Sweet Potato Chocolate Chip Cookies Recipe

Name: Sweet Potato Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Sweet Potato; 1/2 cups Unsalted Butter; 1 cup Light Brown Sugar, Packed; 2 whole Eggs; 2 teaspoons Vanilla Extract; 2 cups All-purpose Gluten-free Flour; 1- 1/2 teaspoon Baking Powder; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Nutmeg; 1/2 teaspoons Sea Salt; 1 cup Semisweet Chocolate Chips

Servings: persons

1 whole Large Sweet Potato
1/2 cups Unsalted Butter
1 cup Light Brown Sugar, Packed
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Gluten-free Flour
1- 1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Nutmeg
1/2 teaspoons Sea Salt
1 cup Semisweet Chocolate Chips

1
Place oven rack in upper third of oven and preheat to 400 degrees F.
2
Clean and scrub sweet potato, place on baking sheet and bake until soft (inserted knife will meet no resistance), about 40 minutes.
3
Reduce oven temperature to 350 degrees F.
4
While sweet potato is baking, in a heavy-bottomed saucepan or pot, brown your butter.
5
Set aside to cool.
6
Once butter has cooled, cream together with sugar using a hand or stand mixer at medium speed.
7
Add eggs and vanilla extract and mix until fully combined.
8
Peel cooled sweet potato, mash as much as possible, and add to mixer, mixing at medium-low speed until fully combined.
9
In a separate bowl, combine flour, baking powder, baking soda, spices, and salt.
10
Whisk to combine.
11
Pour flour mixture into wet ingredients and mix on low speed until fully combined.
12
Gently fold in chocolate chips.
13
Scoop dough in tablespoon-sized balls onto parchment or silicone baking mat lined baking sheet.
14
Bake at 350 degrees F for 10-12 minutes until cookies bounce back when touched.
15
Let cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
16
Adapted from the Joy the Baker Cookbook.

990

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Large Sweet Potato, 1/2 cups Unsalted Butter, 1 cup Light Brown Sugar, Packed, 2 whole Eggs, and more.

Yes, Sweet Potato Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions