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Sweet Potato Cookies are soft, cakey, and full of sweet potato and dried cranberries. Get into it!

Sweet Potato Cookies are full of sweet potato and dried cranberries and are so easy to make!

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.

Easy-to-make Sweet Potato Cookies will be your new favorite cookie recipe.

We all know that Sweet Potato Biscuits are the way I snagged my handsome husband. Not to mention that Streusel-Topped Sweet Potato Pie and Sweet Potato Cupcakes are some of my favorite recipes.

But I know you need another sweet potato recipe before the summer hits.

Right? Right??

Soft, cakey Sweet Potato Cookies are perfect for an afternoon snack.

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).

I chose to stuff my Sweet Potato Cookies full of dried cranberries and chopped pecans, although you could go for some cinnamon chips like in my Pumpkin Cinnamon Chip Cookies.

Sweet Potato Cookies are soft and cakey - the perfect cookie to serve with an afternoon cup of coffee!

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.

Sweet Potato Cookies are soft, cakey, and full of sweet potato and dried cranberries.

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!

Sweet Potato Cookies are a cross between a muffin and a cookie - perfect and full of fall flavors.

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.

Sweet Potato Cookies are full of sweet potato, 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?)

Sweet Potato Cookies are easy to make and are full of sweet potato and dried cranberries.

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…

Sweet Potato Cookies are soft and cakey cookies that you might even want to eat 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.

Sweet Potato Cookies are soft and cakey cookies that you might even want to eat for breakfast!

Sweet Potato Cookies

Yield: About 2 dozen cookies
Prep Time: 20 minutes
Bake Time: 10 minutes
Total Time: 30 minutes

Adapted from the Joy the Baker Cookbook

Ingredients

  • 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

Instructions

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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24 Comments

    1. To be right honest, I have never baked with rice flour, so I really couldn’t tell you. If you have used it in the past and know more or less what it does, then I would say go for it! My guess is that it might change the texture a bit, but I’m all for experimenting. Let me know if it works!

  1. Great use of leftover sweet taters. Had no coconut oil but subbed a splash of almond coconut milk and made up the diff with canola. Great taste and cakes texture.

  2. These were delicious! I didn’t have cloves so I used nutmeg instead. I also roasted the sweet potato with the skin on before peeling and mashing it. I think it makes it naturally sweeter. Great recipe!

  3. Thank you for sharing your wonderful recipe with us, Stephie. My husband and I loved these cookies. We swapped cranberries for raisins because they were on hand. It was also my first time cooking with coconut oil. Thanks for the experience and a new dessert that will surely be a hit at parties.

      1. That sounds a little weird but delicious at the same time with the fall season quickly approaching I’ll be sure to try this at for a hayride in November I’ll tell how it went later on but my mom is allergic to cranberry’s so I’m gonna have to skip that but it looks delicious

  4. Hey, in the process of making a double batch, as i had 2 cups sp instead of one. I plan of giving as gofts what we have excess of. So, i ran out of brown sugar, so i mixed zuka cane sugar with organic molasses, which made a darker more rich flavor. I used the ginger instead of clove, as i dont have a grinder for the whole cloves and im out of ground cloves. I put in pumpkin pie spice and allspice to sub the corriander, added an extra half teaspoon vanilla, and used walnuts and raisins as i font have cranberries and pecans. I added an extra 2 and a half minutes on the oven, as it isually burns cool. First batch is cooling. And they taste SOOOOOO GOOD!

    Thank you for the recipe!! And congratulations on the top 9!

    1. I haven’t tried this recipe with canola oil instead of coconut oil – I am not sure how they would turn out. If you give it a try, I’d like to know how they turned out!

  5. Delicious! Soft, crumbly. Great way to use up 1 small baked sweet potato I had in my refrigerator. I’ll make them again but I think I’ll leave off a strudel to save on calories and crumbs.

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