Sweet Potato Cookies

5 from 1 vote

These sweet and chewy vegan sweet potato cookies are far from your average chocolate chip cookie! Perfect for the holidays or year-round, they’re easy to make with vegan baking staples, chocolate chips, and grated sweet potato for extra nutrients.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 187kcal

Author: Toni Okamoto

Equipment

Ingredients

1 tablespoon of flax meal
3 tablespoons of water
½ cup of brown sugar
½ cup of granulated sugar
1 cup of vegan butter, room temperature
1 medium sweet potato
1 teaspoon of baking soda
2 ¼ cup of all-purpose flour
½ teaspoon of salt
1 cup of vegan semi-sweet chocolate chips

Instructions

Preheat the oven to 375 degrees F. and line a large baking tray with a silicone mat or parchment paper.
In a small bowl, whisk the flax meal and water. Set aside for 5 minutes or until it thickens.
In a large bowl, mix the sugars and vegan butter until light and fluffy. Works best in a stand or hand mixer.
Using the smallest side of a grater, grate the sweet potato to fill 1 cup. Add it to the bowl with vegan butter mixture.
Add the flax mixture and mix well until fully combined. If you have any grated sweet potato leftover, set aside for garnish.
In a small bowl mix the baking soda, flour, and salt. Add the flour mixture to the bowl with the vegan butter. Mix until just combined.
Fold in the vegan chocolate chips and mix well. It will be a thick dough.
Using a 1 tablespoon cookie scoop, scoop dough onto the prepared baking sheet. Sprinkle a little bit of the grated sweet potato on top of each cookie and sprinkle some more vegan chocolate chips on top. Flatten the cookies using your hand or a spatula.
Bake for 10 to 12 minutes. Remove them from the oven and allow them to cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack. Allow them to cook for 20 minutes for a firmer cookie or enjoy immediately for a soft and chewy cookie.

Video

Notes

Flatten the cookie dough balls: They don’t spread much, so flattening and shaping them with your hands before baking is important.

Give them time to firm up: The cookies will look slightly underdone and soft when they first come out of the oven, but that’s okay! They’ll firm up a bit when they’re left to cool on the baking sheet for 5 minutes.

To make firmer cookies: I like my vegan chocolate chip sweet potato cookies to be soft and chewy, which is why I bake them for only 10 to 12 minutes. If you prefer a firmer, crunchier cookie, bake them for 20 minutes instead.

Nutrition