Vegan Sweet Potato Chocolate Chip Cookies
These soft and chewy vegan sweet potato cookies are loaded with chocolate chips and a secret ingredient: grated sweet potato! Easy to make with pantry staples in about 20 minutes.
Servings: 24 cookies
Calories: 237kcal
Equipment
- Box Grater
- Cookie Scoop
- hand mixer
Ingredients
- 1 Tablespoon (7 g) flax meal
- 3 Tablespoons (45 ml) water
- ½ cup (100 g) brown sugar packed
- ½ cup (100 g) granulated sugar
- 1 cup (225 g) vegan butter room temperature
- 1 medium sweet potato peeled and finely grated, about 1 cup
- 1 teaspoon (5 ml) baking soda
- 2 ¼ cups (280 g) all-purpose flour
- ½ teaspoon (2.5 ml) salt
- 1 cup (170 g) vegan semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat the oven to 375 degrees F (190 degrees Celsius) and line a large baking sheet with a silicone mat or parchment paper.
- In a small bowl, whisk the flax meal and water. Set aside for 5 minutes, until it thickens.
- In a large bowl, beat the vegan butter, brown sugar, and granulated sugar until light and fluffy. A stand or hand mixer works best.
- Using the smallest side of a grater, grate the sweet potato until you have 1 cup. Add it to the butter mixture with the flax egg and mix well. Set aside any leftover grated sweet potato for topping.
- In another bowl, mix the flour, baking soda, and salt. Add it to the wet ingredients and mix until just combined.
- Fold in the vegan chocolate chips. The dough will be thick.
- Scoop the dough onto the baking sheet with a medium (2 Tablespoon) cookie scoop. Top each cookie with a little grated sweet potato and a few chocolate chips, then flatten them with your hand or a spatula.
- Bake for 10 to 12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack.
Video
Notes
- These cookies don't spread much, so flatten the dough balls before baking.
- The cookies will look a little underdone when they come out of the oven, but they firm up as they cool on the baking sheet.
- For firmer, crunchier cookies, bake them 2 to 3 minutes longer.
- Peeling the sweet potato gives the softest texture, but you can leave the skin on if you scrub it well.
- To freeze, scoop the dough balls onto a baking sheet and freeze until solid. Bake from frozen, adding 3 to 5 minutes.
Nutrition
Serving: 1cookie | Calories: 237kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 167mg | Potassium: 70mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1713IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 2mg
