Sweet Potato Cookies are soft, cakey, and full of sweet potato and dried cranberries. Get into it!
Happy Monday, everyone!
I hope all you mothers out there had a wonderful day yesterday. I had one reader write in to tell me that her three young children wanted to make her breakfast in bed, but kept asking how she felt about ketchup.
So here’s hoping that everyone had a breakfast free of too much ketchup! (Unless you’re into that sort of thing…)
Sometimes I think that maybe, just maybe, I have a small sweet potato obsession.
But I know you need another sweet potato recipe before the summer hits.
SWEET POTATO COOKIES RECIPE
Sweet Potato Cookies are a super soft, almost cake-like cookie.
In fact, in a lot of ways they remind me of my Gingerbread Cake Cookies recipe. In some other ways, they remind me of lovely little muffin tops (as in the top of the pastry, not what hangs over the top of your jeans).
Honestly, even though some of the flavors in this Sweet Potato Cookies recipe scream fall, it’s the perfect cookie recipe to make any time of year.
HOW TO MAKE SWEET POTATO COOKIES
If you know how to make muffins, then you know how to make Sweet Potato Cookies.
That’s because the recipe is super similar to a muffin recipe, simply scooped into cookies instead of portioned into a muffin tin.
Start by whisking together your dry ingredients. If you find that you don’t have ground cloves or coriander on hand, you can always swap them out for nutmeg and ground ginger instead. Ground ginger and sweet potatoes are a match made in heaven as well!
In a separate bowl, whisk together the eggs, sugar, melted coconut oil and vanilla. I love the very, very faint coconut edge the coconut oil gives to these Sweet Potato Cookies.
From there, simply add the wet ingredients to the dry and stir until just combined before folding in the dried cranberries and chopped pecans.
If you have a cookie scoop, use it to evenly portion the cookie dough out onto lined cookie sheets. If you don’t have a cookie scoop, you can use two spoons to evenly portion out the Sweet Potato Cookie dough instead.
Cookies are done when they are lightly golden and a toothpick inserted into the center comes out clean. (Remember how similar these are to muffins?)
Even those Sweet Potato Cookies are super similar to muffins, I am going to choose to call them cookies anyway. Although you could certainly call them muffin tops if it helps you justify eating them for breakfast…
Looking for more ways to use sweet potatoes? Try Paleo Sweet Potato Fudge Brownies, Sweet Potato Breakfast Crisp, or Roasted White Sweet Potatoes with Honey Cinnamon Glaze.
- 1 cup cooked, mashed sweet potato
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 2 eggs
- 1 cup packed brown sugar
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and spices. Set aside.
In a medium bowl, whisk together eggs and brown sugar until thick and pale. Carefully whisk in oil, vanilla and sweet potato.
Add the sweet potato mixture, all at once, to the flour mixture. Fold together with a spatula until no flour remains. Fold in the cranberries and chopped pecans.
Spoon cookie dough, by the heaping tablespoonful, onto prepared baking sheets two inches apart. Bake for 10 to 12 minutes, or until puffed and lightly golden and a toothpick inserted into the center of one of the cookies comes out clean. Allow to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Cookies will last, well wrapped, at room temperature for up to 4 days. If storing in layers, separate with parchment or waxed paper so they don't stick together.
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