These Fudgy Chocolate Sweet Potato Cookies are soft, chewy, and rich in chocolate flavor! Made with wholesome ingredients, these healthier cookies are the perfect mindful treat.
After adoring and sharing my Healthy Sweet Potato Brownies and my Healthy Sweet Potato Chocolate Cake, I just had to follow up the sweet potato adventure with these delicious fudgy healthy sweet potato cookies.
Made with simple wholesome ingredients like mashed sweet potato, almond butter, pure maple syrup, and cocoa powder, they are a magnificent option for those who like keeping their treats on the cleaner end of the spectrum.
Flourless, grain-free, dairy-free and paleo-friendly, this easy recipe is a magnificent resource for those with dietary restrictions.
Not to mention, they are just so delicious!
With an attractive texture and bursts of gooey chocolate, they land differently than regular cookies made with all purpose flour, yet they quench the sweet tooth famously.
The chewy texture is one of my favorite things about these sweet potato chocolate chip cookies!
This one-bowl cookie recipe doesn’t require a separate bowl for the wet ingredients and the dry ingredients. Everything goes into the same vessel!
Let’s discuss the simple ingredients for these fudgy sweet potato cookies. The great news is the full ingredients list can be found at any grocery store!
Chocolate Sweet Potato Cookies Ingredients:
Sweet Potato: We need one large sweet potato to turn into one cup of mashed sweet potatoes. I like microwaving the potato to save time, but roasting or boiling works too.
Not only does sweet potato add volume and moisture to the cookies, but it also adds natural sweetness too.
Almond Butter: Unsweetened almond butter takes the place of regular butter and acts as both the fat in the recipe and the glue that holds everything together.
This one-of-a-kind ingredient should not be replaced with anything other than another nut butter or seed butter.
Just note if you use peanut butter, or sunflower seed butter, you will be able to taste them.
It is due to the combination of almond butter and cooked sweet potatoes that we are able to make this sweet potato cookies recipe without flour or butter.
Pure Maple Syrup (or Honey): Used to sweeten the cookies, we need some pure maple syrup or honey. I prefer the flavor of pure maple syrup here.
Eggs: A couple of eggs help bring a cakey texture to the cookies, similar to little muffin tops.
The eggs can be omitted altogether without needing to replace them with flax eggs or any other egg replacement. If you do so, I recommend adding an extra ¼ cup of mashed sweet potato.
Pure Vanilla Extract: Vanilla extract brings warm flavor to the cookies. If you don’t have any on hand, you can skip it.
Baking Powder: The leavening agent here. Baking powder helps the cookies stay held together after they have cooled and also help them rise and become fluffy in the center.
Sea Salt: A pinch of salt enhances all of the flavors and makes the cookies taste sweeter without the need for excess sugar.
Ground Cinnamon (optional): I like adding ground cinnamon to many of my chocolate desserts for some added nuance. Skip it if you aren’t into it.
Chocolate Chips: The rich and fudgy element of the cookies comes from chocolate chips! This ingredient does add more fat and sugar to the cookies, in addition to delicious pockets of chocolate goo.
While the cookies can be made without chocolate chips, they don’t taste as sweet or rich. I use semi-sweet chocolate chips but any kind you love will work in these chocolate chip sweet potato cookies.
Consider using sugar-free chocolate chips to cut down on the sugar content if that is a concern. Dark chocolate chips and white chocolate chips are lovely too
Looking for ways of customizing these delicious cookies? Here are some options.
Recipe Adaptations:
- Replace the almond butter with peanut butter, sunflower seed butter, cashew butter, or any well stirred thick and sticky nut butter or seed butter.
- Omit the chocolate chips for less sugar, or use sugar-free chocolate chips.
- Make this recipe egg-free and vegan by omitting the eggs and adding another ¼ cup of mashed sweet potato. The cookies won’t hold together as well, but they still taste great!
- Mix ½ cup to ⅓ cup of chopped walnuts or pecans into the cookie dough for some nuttiness.
- Replace the pure maple syrup with 1/3 to 1/2 cup of white sugar, brown sugar or coconut sugar and add 1/4 cup of any kind of milk or more sweet potato puree.
- Make pumpkin cookies by swapping out the sweet potato puree for canned pumpkin.
- Prepare the cookie dough in a food processor if you’d prefer.
Now that we’ve covered the basic ingredients for sweet potato cookies, let’s bake a batch!
How to Make Chocolate Sweet Potato Cookies:
Cook the sweet potato using your preferred method. I wrap mine in a wet paper towel, place it on a plate, and microwave it for 5 minutes per side, or until it is very soft when gently squeezed.
Allow the potato to cool enough to handle. To speed up the process, refrigerate it until it is room temperature or chilled.
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Note: you can also spray the cookie tray with cooking oil if you don’t have parchment paper.
Remove and discard the potato skin and mash the sweet potato flesh in a large mixing bowl.
Add the almond butter, pure maple syrup, eggs, and vanilla extract to the mixing bowl and mix well until the wet ingredients are well combined. Note: If your almond butter has been sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.
Transfer the cocoa powder, baking powder, cinnamon and salt to the mixing bowl and mix until the dry ingredients are incorporated into the wet ingredients and a thick sticky dough forms.
Add the chocolate chips to the large bowl and mix well. The sweet potato cookie dough does not have the same consistency as regular cookie dough. This is normal.
Use two spoons or a cookie scoop to drop dough onto a parchment-line baking sheet, giving the dough at least 1 inch of space to grow.
Bake on the center rack of the preheated oven for 13-16 minutes or until the cookies appear as though they have set up.
Allow cookies to cool at least 15 minutes before moving them off of the cookie sheet or eating.
Storage Instructions:
- Short Term Storage: Store cookies in an airtight container or a zip lock bag on the counter for up to 3 days.
- Refrigerator: Keep cookies in a sealed container or a zip lock bag in the refrigerator for up to 7 days.
- Freezer: Freeze cookies in a large zip lock bag or freezer bag for up to 3 months.
Reheating: To reheat a frozen cookie, place one on a plate and microwave for 20-30 seconds or until heated through.
For my chocoholic cohorts, I imagine you’ll love these cookies as much as we do!
Fair warning: they disappear quickly in my house because we’re all about feel-good chocolate treats. Make a double batch if you want leftovers to last more than a couple of days!
The next time you’re craving a sweet treat, enjoy this healthy cookie recipe with a cup of tea for a midday snack or dessert!
If you love flourless cookie recipes like this one, also try out these reader favorites!
More Cookie Recipes:
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
- Double Chocolate Pumpkin Oatmeal Cookies
- Nutty Blueberry Banana Cookies
- Grain-Free Chocolate Chip Cookies with Walnuts
- Giant Chewy Keto Chocolate Chip Cookies
- 6-Ingredient Peanut Butter Oatmeal Raisin Cookies
- Healthy 6-Ingredient Apple Oatmeal Cookies
- Coconut Flour Cookies
Sweet potatoes and chocolate are like peas and carrots! Enjoy this sweet potato cookie recipe!
Fudgy Chocolate Sweet Potato Cookies
Equipment
Ingredients
- 1 cup mashed sweet potato
- ⅔ cup unsweetened almond butter
- ⅓ cup pure maple syrup
- 2 eggs
- ⅓ cup cocoa powder
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- ½ tsp ground cinnamon optional
- ¼ tsp sea salt
- ½ cup chocolate chips
Instructions
- Cook the sweet potato using your preferred method. I wrap mine in a wet paper towel, place it on a plate, and microwave it for 5 minutes per side, or until it is very soft when gently squeezed.
- Allow the potato to cool enough to handle. To speed up the process, refrigerate it until it is room temperature or chilled.
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Note: you can also spray the cookie tray with cooking oil if you don’t have parchment paper.
- Remove and discard the potato skin and mash the sweet potato flesh in a large mixing bowl.
- Add the almond butter, pure maple syrup, eggs, and vanilla extract to the mixing bowl and mix well until the wet ingredients are well combined. Note: If your almond butter has been sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.
- Transfer the cocoa powder, baking powder, cinnamon and salt to the mixing bowl and mix until the dry ingredients are incorporated into the wet ingredients and a thick sticky dough forms.
- Add the chocolate chips to the large bowl and mix well. The sweet potato cookie dough does not have the same consistency as regular cookie dough. This is normal.
- Use two spoons or a cookie scoop to drop dough onto a parchment-line baking sheet, giving the dough at least 1 inch of space to grow.
- Bake on the center rack of the preheated oven for 13-16 minutes or until the cookies appear as though they have set up.
- Allow cookies to cool at least 15 minutes before moving them off of the cookie sheet or eating.
Nutrition
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