There’s something about rainy afternoons and warm cookies that just feels right. A few winters ago, I roasted a few too many sweet potatoes for dinner and had some leftovers staring at me the next morning. I was craving something cozy—something spiced, slightly sweet, and easy to snack on with a hot mug of chai. And that’s how these sweet potato cookies became a regular guest in my kitchen.
They’re pillowy soft, lightly spiced, and loaded with chocolate chips. Think of them as pumpkin cookies’ underappreciated cousin—easier to work with and honestly, even more flavorful if you ask me.
Why These Cookies Are Always on My Fall Baking List
Sweet potatoes don’t get enough credit in the baking world. They’re naturally sweet, roast beautifully in the oven, and blend into batters with zero fuss. Unlike pumpkin, I don’t have to open a can or strain any liquid out—just roast, mash, and go.
- They come out soft and moist without being cakey.
- The fall spices wrap around you like a cozy scarf.
- And let’s not forget the chocolate—because every good cookie deserves some.
I often make a batch before the holidays and tuck a few into cookie boxes. But truth be told, half of them never leave the kitchen. I always stash a few in the freezer, and I’ve been known to microwave one for 15 seconds and sneak it with a glass of milk at midnight.
Ingredients That Bring It All Together
Here’s what makes these cookies work—and a few tips I’ve learned the hard way.
Roasted Sweet Potato
This is the heart of the cookie. I roast a medium sweet potato at 400°F until it’s fork-tender, scoop out the insides, and mash it with a fork. You want it soft and caramelized, not watery like boiled versions.
Tip: Make extra! Roasted sweet potato mash also works beautifully in pancakes or stirred into oatmeal the next morning.
Flour Combo
I like using half all-purpose and half whole wheat flour. The whole wheat gives a slightly nutty, hearty touch that balances the sweetness. But if you only have all-purpose, go right ahead—it still bakes up great.
Applesauce
This little trick adds moisture without needing too much oil. I often use my homemade unsweetened applesauce if there’s any leftover in the fridge.
Bonus: Your kitchen will smell incredible if you’re making applesauce and these cookies at the same time.
Brown Sugar
Sweet potatoes and brown sugar are like old friends—they just belong together. The brown sugar deepens the flavor and helps with those crisp golden edges.
Oil
Just enough to keep the cookies tender and soft for days. I usually go for canola or light olive oil.
Eggs, Vanilla, and Fall Spices
Nothing fancy here—just your everyday pantry players. The trio of cinnamon, cloves, and coriander is what gives these cookies their warm, comforting flavor. I tried nutmeg once but came back to coriander—it’s subtler and rounds out the spice better.
Chocolate Chips
I always add a generous handful. Some days I go for dark chocolate chunks if I want to feel fancy, but good old semi-sweet chips never disappoint.
How I Make Them
These cookies come together pretty quickly, especially if you’ve already roasted the sweet potato.
Roast & Mash
I usually roast mine the night before while I’m making dinner. Let it cool, then mash and chill it in the fridge until I’m ready to bake.Mix Dry Ingredients
In one bowl: flour(s), baking powder, baking soda, salt, and all the spices.Mix Wet Ingredients
In another: brown sugar, oil, applesauce, eggs, vanilla, and the mashed sweet potato. Whisk until smooth.Combine
Fold the dry ingredients into the wet, then stir in the chocolate chips. Don’t overmix.Scoop & Bake
I like using a cookie scoop onto parchment-lined baking sheets. Bake until they’re just set and a toothpick comes out clean—around 10 minutes. Let them rest a bit on the tray before moving them.
Real-life tip: These cookies don’t spread much. If you want them to look more “bakery-style,” gently flatten the tops with your fingers before baking.
Keeping and Freezing Tips (From Experience)
I’ve tested these cookies every which way, and here’s how I store them for max freshness.
On the Counter
Keep them in an airtight container at room temp for up to 5 days. That’s if they last that long.
In the Freezer
Baked cookies freeze beautifully for up to 3 months. I layer them between parchment in a container or zip bag.
Freeze the Dough Too
Scoop the dough onto a baking tray, freeze the balls until firm, then transfer them to a zip-top bag. When the cookie craving hits, bake them straight from frozen—just add a couple extra minutes.
How I Like to Serve Them
I’ve served these cookies at everything from Diwali parties to cozy winter brunches. Here are a few favorites:
- With masala chai or spiced apple cider for an afternoon pick-me-up.
- Tucked into a holiday cookie box with gingerbread and almond biscotti.
- Warmed up with a scoop of vanilla ice cream—the warm-cold combo is unreal.
- As a sweet addition to a brunch board with fruits, mini muffins, and cheese.
Questions I Often Get About These Cookies
Can I use pumpkin or squash instead of sweet potato?
Yes, you can. Pumpkin works, but it’s a little wetter and milder in flavor. Butternut squash is closer in sweetness. Just make sure to roast and mash it well.
Can I use frozen sweet potato?
If you’ve got frozen mashed sweet potato, let it thaw completely and roast it for a few extra minutes to cook off the moisture. I’ve done this in a pinch and it still turned out great.
How can I make these gluten-free?
You can swap in a good 1-to-1 gluten-free flour blend. I haven’t tested it with almond flour or oat flour, but a friend used King Arthur’s GF blend and said it worked well.
Sweet Potato Cookies
These sweet potato cookies are the perfect blend of cozy fall spices and gooey chocolate. They’re soft, lightly spiced, and sneakily wholesome thanks to a touch of applesauce and whole wheat flour. One bite, and you’ll see why these disappear fast from the cookie jar.
Ingredients
- 1 medium sweet potato (about 8 oz)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup light brown sugar (lightly packed)
- 2 large eggs, room temperature
- ¼ cup canola oil
- ¼ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Start by roasting the sweet potato. Scrub it clean, poke it all over with a fork, and place it straight on the oven rack at 400°F. Roast until it’s soft all the way through—about 40 minutes. Once cool, peel off the skin, mash it up, and scoop out 1 cup for your cookie dough.
- Lower the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, stir together both flours, baking powder, baking soda, cinnamon, cloves, coriander, and salt until everything is well combined.
- In a separate bowl, whisk the eggs and brown sugar until smooth and creamy. Add the oil, applesauce, and vanilla, stirring until fully incorporated. Fold in the mashed sweet potato until the mixture is silky and thick.
- Add the dry ingredients into the wet mixture and gently fold everything together. Be careful not to overmix—just stir until you don’t see any dry streaks. Fold in the chocolate chips last.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9 to 11 minutes, or until they’re set on the edges and a toothpick comes out clean from the center.
- Let them cool right on the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezer (Baked): Freeze fully cooled cookies in a freezer-safe bag for up to 3 months. Thaw overnight.
- Freezer (Unbaked): You can also freeze the cookie dough in balls. Bake straight from frozen—just add a minute or two to the baking time.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 133Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 16mgSodium 107mgCarbohydrates 21gFiber 1gSugar 12gProtein 2g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These cookies are just the kind of treat I like to keep on hand during the colder months—soft, spiced, a little sweet, and so comforting. Whether you’re baking a batch to share or freezing some for a quiet weeknight snack, they fit right in with the rhythm of everyday life.
If you try them, let me know how they turned out for you. And if you’ve got a go-to cozy cookie you make on repeat, I’d love to hear about that too.
Try Other Sweet Potato Recipes:
