Secretly Healthy Cookies
Step aside, pumpkin. There’s a new healthy orange veggie in town. She’s sweet, easy to find, easy to cook, and SO GOOD in cookies. Sweet potato cookies, friends. They’re happening! Rich, chewy, and actually a little healthy, this sweet potato cookies recipe is one of our favorite goods to bake in the fall. We’ve also got cinnamon, nutmeg, cloves, and ginger in there for extra cozy measures. I’ve been making these cookies for my family every fall for years. And I’m not alone. This healthy cookie recipe has almost 70 5-star reviews from bakers all over the world, so the proof is in the pudding (or… dough)! Let’s bake!
You’ll Need The Following
These sweet potato cookies have the usual cookie ingredients (you know, flour and all that jazz), but a few extras make them so delicious!
Sweet Potatoes: We’ll boil or microwave the sweet potato until soft, then mash and mix into our dough! You could also use butternut squash here. Baking Basics: All-purpose flour, baking soda, and salt form the structural and flavor base of the cookies. Rolled Oats: These add a pleasant chewiness and heartiness to the cookies. They also bring a subtle nutty flavor and extra fiber. Spices: Any good sweet potato cookie should also have a generous spoonful of spices, like cinnamon, nutmeg, cloves, and ground ginger! Unsalted Butter: Softened butter provides moisture, richness, and a smooth texture to the cookie dough. It also contributes to the cookies’ buttery, nutty undertones. Brown And White Sugar: Both add a deep, caramel-like sweetness and moisture, complementing the natural sweetness of the sweet potatoes. Large Egg: This acts as a binding agent, holding the cookie dough together and providing structure. Vanilla Extract: Enhances the overall flavor profile, adding a fragrant, aromatic note that complements the spices and sweet potatoes. Chocolate Chips Or Chunks: These decadent morsels bring a delightful contrast of creamy, melty chocolate against the hearty cookie base.
Making Cookies Has Never Been Easier
Sarah’s Cookie Hacks
I’ve been making this sweet potato cookies recipe for years, and these are my top tips for perfect cookies every time:
No Mixer Needed: Don’t beat the butter and sugars for this recipe—just stir or whisk them together by hand. I prefer a more dense and chewy cookie, and whipping the butter makes them too cakey. Squish ’em! After baking while the cookies are still warm, I gently squish each one with a spatula. This makes for a chewier, more delish cookie. Pizza Stone: If you have one, I love baking cookies on a pizza stone. I find the texture is always better!
Common Cookie Questions
Can I use margarine instead of butter for a dairy-free version?Yes, you can use dairy-free margarine as a substitute for butter. Make sure it’s softened for easy mixing. Can I freeze the cookie dough for later use? Yes, you can. Portion the dough into cookie-sized rounds and freeze on a baking sheet. Once frozen, transfer to a sealed container or zip-top bag. When ready to bake, you can place them directly on the baking sheet from frozen, adding a few extra minutes to the baking time. Can I use different add-ins instead of chocolate chips? Absolutely! Chopped nuts, raisins, or dried cranberries all make wonderful alternatives to chocolate chips.
