Soft Sweet Potato Cookies Recipe – 5‑Minute No‑Fail Chewy Treats
A quick, catchy intro with a viral hook
Alright, friend—ever discovered a dessert that’s both comforting and a little weird? Enter the Sweet Potato Cookies Soft phenomenon! Imagine biting into a chewy, pillowy cookie and realizing… it’s made from sweet potatoes. Mind blown yet? That’s the viral magic right there.
Why this recipe is awesome
Let’s break it down:
- Surprising flavor bomb—sweet potato adds warmth, spice, a hint of autumn in every bite.
- Ridiculously easy—no mixer, no piping bag, no kitchen drama.
- Chewy meets soft—no cardboard cookie here, boo.
- Impresses guests—they’ll smile, sniff, and secretly double-dip.
Seriously, who doesn’t want a cookie that feels fancy but takes five minutes?
Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium potato)
- ½ cup brown sugar (sub: coconut sugar)
- ¼ cup melted butter or coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon (sub: pumpkin pie spice)
- ½ tsp baking powder
- ¼ tsp salt
- 1½ cups all-purpose flour (sub: GF flour mix)
- Optional add-ins: chocolate chips, raisins, chopped pecans
Tools & kitchen gadgets used
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Cooling rack
Step-by-step instructions
- Preheat & prep. Oven to 350 °F (175 °C) and line your baking sheet.
- Mash time. In a bowl, combine sweet potato, brown sugar, butter—stir until smooth.
- Drop the egg. Add egg and vanilla, whisk until blended.
- Spice things up. Stir in cinnamon, baking powder, salt.
- Flour power. Add flour, mix just until it comes together.
- Optional fun: Fold in chips, raisins, or nuts.
- Scoop & bake. Drop rounded scoops onto sheet; flatten slightly. 10–12 min til edges set.
- Cool moment. Let cookies rest 5 minutes before transferring.
Calories & Nutritional Info
Per cookie (~12 cookies):
- Calories: ~150 kcal
- Fat: 7 g
- Carbs: 20 g
- Protein: 2 g
- Notes: Swap GF flour to accommodate diets; use coconut sugar for lower glycemic index.
Common Mistakes to Avoid
- Too much flour → dense cookies. Scoop, don’t heap.
- Skipping the cool-down → breaks, crumbs everywhere.
- Overbaking → dry disasters. Pull at 10 minutes!
Variations & Customizations
- Keto swap: use almond flour and erythritol.
- Spicy version: add ¼ tsp ginger or nutmeg.
- Fruity twist: fold in dried cranberries and white chocolate.
- Vegan swap: flax egg + coconut oil instead of butter and egg.
FAQ Section
Q1: Can I use canned sweet potato?
Yes! Just drain and mash, adjust moisture if too wet.
Q2: How soft are these cookies?
Ultra-soft; they stay tender for days if stored airtight.
Q3: Can I freeze the dough?
For sure—scoop, freeze on a tray, then bake from frozen (+2 min).
Q4: Do I need a mixer?
Nah—just a spoon and elbow grease.
Q5: How many cookies does this make?
About 12 standard-size cookies.
Q6: Can I add oats?
Absolutely—add ¼ cup oats for chewiness.
Q7: Are they healthy?
They feature sweet potato and less sugar, but still a cookie—treat it as such.
Final Thoughts
There you have it—the ultimate Sweet Potato Cookies Soft hack: chewy, cozy, and mildly impressive without breaking a sweat. Bake a batch, flex your kitchen cred, and watch people double-dip in awe. They’ll never believe sweet potato pulled off this glam. Go thieve hearts (and cookies)!
