Sweet Potato Cookies Recipe

Name: Sweet Potato Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Coriander; 2 whole Eggs; 1 cup Packed Brown Sugar; 1/2 cups Coconut Oil; 2 teaspoons Vanilla Extract; 1 cup Cooked Mashed Sweet Potato; 1/2 cups Dried Cranberries; 1/2 cups Chopped Pecans

Servings: persons

1 cup All-purpose Flour
1 cup Whole Wheat Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Coriander
2 whole Eggs
1 cup Packed Brown Sugar
1/2 cups Coconut Oil
2 teaspoons Vanilla Extract
1 cup Cooked Mashed Sweet Potato
1/2 cups Dried Cranberries
1/2 cups Chopped Pecans

1
Preheat oven to 350 F. Line two baking sheets with parchment paper. Set aside.
2
In a large bowl, whisk together flours, baking powder, baking soda, and spices. Set aside.
3
In a medium bowl, whisk together eggs and brown sugar until thick and pale. Carefully whisk in oil, vanilla and sweet potato.
4
Add the sweet potato mixture, all at once, into the flour mixture. Fold together with a spatula until no flour remains. Fold in the cranberries and chopped pecans.
5
Spoon cookie dough, by the heaping tablespoonful, onto prepared baking sheets two inches apart. Bake for 10 to 12 minutes, or until puffed and lightly golden and a toothpick inserted into the center of one of the cookies comes out clean. Remove from oven and allow to cool for 5 minutes on the baking sheet before removing cookies to a wire rack to cool completely.
6
Cookies will last, well wrapped, at room temperature for up to 4 days. If storing in layers, separate with parchment or waxed paper so they don't stick together.
7
Recipe adapted from the Joy the Baker Cookbook.

930

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Whole Wheat Flour, 1-1/2 teaspoon Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Sweet Potato 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.

Sweet Potato Cookies

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