Sweet Potato Cookies
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5.0
3 reviews
Excellent
Sweet Potato Cookies
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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.
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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
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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.
Equipments used:
Notes
- baking sheet
- 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 Information
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Calories
187kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
159mg
(7%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
1.336IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 159mg | 7% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1.336IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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