Sweet Potato Cookies {Simple, Soft Baked Recipe}-WellPlated.com

These are easy Sweet Potato Cookies Soft, soft, and dotted with chocolate chips. They taste like holidays…covered in chocolate! There is nothing better than this.

Sweet potato soft biscuits with chocolate chips on a tin plate and parchment paper on top

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Simple, comforting, warm autumn spice, healthy sweet potato biscuits is an autumn afternoon, drinking hot apple cider (or Mulled wine) With your beloved grandmother or your affectionate cat.

Unless your cat is not affectionate, you should invite your best friend over.

If your cat and your best friend are the same, then this is twice as much as your sweet potato biscuits with chocolate chips.

Soft and soft sweet potato biscuits, one bite

5 star reviews

“I just made these cookies for my daughter and her friends. I definitely give them 5 stars. The girl and my husband also love them!”

— Lexar —

Move over the pumpkin, because today we will focus on sweet potatoes. In my opinion, sweet potatoes are seriously neglected during autumn baking for the following reasons:

  • Like pumpkin, sweet potatoes have a natural sweetness, add excellent moisture to baked goods, and have a lovely hue.
  • Unlike pumpkin, sweet potatoes are easy to eat fresh. Sorry, pumpkin, I love you, but starting from the ground pumpkin is a real job. (My suggestion? Stick to canned food when making Healthy Pumpkin Cookies or Vegan Pumpkin Muffins.)
  • Oven baking without intervention turns the hard sweet potato into a soft and sweet baking material with an amazing rich caramel flavor (I’m looking at you, Sweet Potato Brownies).

These simple sweet potato cookies are part of my permanent cookie rotation from October to January.

I like to stuff some into holiday cookie boxes (and these Chocolate gingerbread) Save some for friends and family at the same time beat In my refrigerator, it can be used for snacks throughout the season.

Sweet potato biscuit chocolate chips on a tin plate, with parchment paper and vintage measuring spoon

How to make sweet potato cookies

Seasoned with cinnamon, cloves, and coriander, these simple sweet potato cookies are sweetened with applesauce and topped with plenty of semi-sweet chocolate chips.

These ingredients

  • sweet potato. Roasted, mashed and caramelized sweet potatoes add flavor, moisture and sweetness to these soft biscuits. (If you are the sweet potato team, you will also like me Sweet Potato Cake.)
  • flourThe combination of all-purpose flour and whole-wheat flour keeps the biscuits soft, while adding some healthy whole-wheat.

Replacement prompt

You can replace whole wheat flour with an equal amount of all-purpose flour or white whole wheat flour.

  • Applesauce. Increase natural sweetness and moisture, while reducing the fat content of these biscuits. (Applesauce is also my secret to making these Healthy Chocolate Chip Cookies.)


Try to bake these cookies with mine Crockport Applesauce. Between baking cookies and simmering applesauce in your crock pot, your kitchen smells like heaven!

  • Oil. Keep these healthy sweet potato biscuits moist and soft.
  • brown sugar. There are real soulmates of sweet potatoes everywhere. Brown sugar adds sweetness and subtle molasses flavor, and helps the outside of the biscuit to caramelize and crisp in the oven.
  • Egg. Soft and moisturizing.
  • Cinnamon. Pair with cloves and coriander to create the perfect autumn spice mix for these simple sweet potato crackers.
  • vanilla. Enhance and smooth the taste.
  • Chocolate Chips. Because I love you… and chocolate. (To further prove my love for chocolate, please refer to these Dark Chocolate Chip Cookies.)


Mashed sweet potatoes in a measuring cup
  1. Roast and mash the sweet potatoes.
Flour and dry ingredients for cookie dough
  1. Mix the dry ingredients together.
Use a whisk to mix together the wet ingredients of the sweet potato biscuits
  1. Stir together the wet ingredients.
Add mashed sweet potatoes to a bowl of wet cookie dough ingredients
  1. Pour in the roasted mashed sweet potatoes.
A bowl of sweet potato cookie dough and chocolate chips
  1. Mix the wet and dry ingredients, then add the chocolate chips.
  2. Scoop the dough onto a baking sheet lined with parchment paper and bake!


For best results, use a toothpick test to test the ripeness of sweet potato biscuits. If a toothpick is inserted in the middle and it comes out clean, the biscuit is ready!

Storage tips

  • Store. Sweet potato biscuits can be stored in an airtight container at room temperature for up to 5 days.
  • freeze. Freeze and bake biscuits in an airtight, freezer storage container for up to 3 months. Thaw in the refrigerator overnight, then enjoy as needed.

Take the lead

  • Frozen cookie dough. Scoop the cookie dough onto a baking sheet lined with parchment paper. Put the sheets in the refrigerator. Once the dough balls are hard, transfer to a zippered bag and freeze for up to 3 months.
  • Bake from the freezer. Place the required number of frozen dough balls on the baking tray and bake as instructed-no need to thaw! Note that the baking time may need to be increased, so please pay attention to them and adjust accordingly.
A simple sweet potato cookie recipe on parchment paper with chocolate chips

What to serve with sweet potato cookies

Recommended tools for making sweet potato biscuits

  • Vertical mixerIf you like baking during the marathon holiday, the stand mixer is well worth the investment.
  • Potato masher. I bet you never thought that you need one of them to make cookie recipes!
  • Bakeware. This set of pans is my favorite baking and simple pan dinner.

The best stand mixer

This large capacity 7-quart stand mixer with stainless steel bowl is perfect for mixing, kneading and whipping ingredients into a masterpiece!

Four sweet potato biscuits on white plate

Did you make this recipe?

Let me know what you think!

Leave a rating in the comments below and let me know that you like this recipe.

I can see it now: you, me, my grandmother, soft sweet potato biscuits and chocolate chips.Come carefully for a cup of tea (or Healthy hot chocolate)?

Frequently asked questions

Can I use butternut squash or pumpkin instead?

I haven’t tried these simple sweet potato cookies with pumpkin or squash before, but it’s worth a try. If you try this exchange, I would love to know your results in the comments. (If you are looking for pumpkin cookie recipes, you can also try these Pumpkin Oatmeal Cookies.)

Can I use frozen sweet potatoes to make cookies?

I have never made these sweet potato biscuits with frozen sweet potatoes before, so I can’t confidently say what the result will be. If you try, you can try to defrost the sweet potatoes before roasting, and then let them roast for a few minutes to extract excess water. Then bake as instructed. If you choose to try, I would love to know your results. Happy baking!

Can I make gluten-free sweet potato cookies?

This recipe, as it says, is gluten-free. If you want to try and adjust it to a gluten-free sweet potato cookie recipe, you can try replacing your favorite 1:1 gluten-free flour substitute with flour. (These Do not roast pumpkin energy balls It’s another gluten-free autumn flavor that you can try. )

  • 1 Moderate sweet potato About 8 ounces
  • 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 teaspoon Clove powder
  • 1/4 teaspoon Coriander powder
  • 1/4 teaspoon Kosher salt
  • 2 Big egg Room temperature
  • 1 Cup Light brown sugar
  • 1/4 Cup Rapeseed oil
  • 1/4 Cup Unsweetened applesauce
  • 2 teaspoon Pure vanilla extract
  • 1 Cup Semi-sweet chocolate chips

  • Place the grill in the upper third of the oven and preheat to 400°F. Wash and scrub the sweet potatoes, pierce them with a fork, and bake them directly on the grill for 40 minutes, until the fork is soft at the thickest part of the potato. Once cooled to handle, peel off the skin, mash, and measure out 1 cup of puree for baking cookies. Reduce oven temperature to 350°F. Line the baking sheet with parchment paper or silpat. Set aside.

  • In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, cloves, coriander, and salt.

  • In a separate bowl, whisk the eggs and brown sugar until thick and smooth. Slowly add the oil, applesauce and vanilla.

  • Carefully fold the mashed sweet potatoes into wet ingredients.

  • Add the sweet potato mixture to the flour mixture all at once. Fold with your hands until there are no streaks of flour. Don’t over mix. Fold the chocolate chips gently.

  • Place a tablespoon of round biscuits on the prepared baking sheet, 2 inches apart (they look fairly small). Bake for 9-11 minutes until the toothpick inserted in the center is clean. Let cool on the baking sheet for 10 minutes, then move to a metal rack to cool completely.

  • Store: Sweet potato biscuits can be stored in an airtight container at room temperature for up to 5 days.
  • freeze: Put the baked biscuits in an airtight, freezer storage container for up to 3 months. Thaw in the refrigerator overnight, then enjoy as needed.
  • Frozen cookie dough: You can store cookie dough in the refrigerator for up to 3 months. Thaw in the refrigerator overnight, then stir well before serving.
  • Bake from the freezer: You can freeze individual cookie dough balls and bake them according to the freezing instructions. Note that the baking time may need to be increased slightly, so please pay attention to them and adjust accordingly.

service: 1(24 in total)Calories: 151Kcalcarbohydrate: twenty threeGprotein: 2Gfat: 6GSaturated fat: 2GPolyunsaturated fats: 1GMonounsaturated fat: 2GTrans fat: 1Gcholesterol: 14MilligramsPotassium: 144Milligramsfiber: 2Gsugar: 12GVitamin A: 1361international unitVitamin C: 1Milligramscalcium: 32Milligramsiron: 1Milligrams

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