These super soft paleo chocolate chip cookies are made with good for you ingredients like sweet potatoes, almond flour, coconut sugar and coconut oil but they taste downright decadent! They’re gluten-free, dairy-free, refined sugar free, and healthy enough for breakfast!
Is there really anything better than super soft chocolate chip cookies with a gooey inside and loads of chocolate?
Not really, except if they’re also made with good-for-your-body ingredients like these sweet potato paleo chocolate chip cookies!
We have a soft cookie with a flavor that reminds me of caramel (from the sweet potato!) cinnamon, and lots of dark chocolate throughout.
They’re similar to my pumpkin chocolate chip cookies – which you should also try ASAP! Â I knew I needed to play around with a sweet potato version, and these cookies made me very, very happy.
What You Need to Make Paleo Sweet Potato Chocolate Chip Cookies
The ingredients you’ll need for these cookies are so simple and wholesome. Â I mashed up the inside of a baked sweet potato to make them, but you can also use a canned sweet potato puree.
The puree contains more water, so if you use one I recommend lightly draining it on paper towels before adding. Â Here’s what you need for these cookies:
Mashed cooked sweet potato, or canned puree
Coconut Sugar
Refined Coconut Oil (I use refined to avoid coconut flavor)
Vanilla extract
Blanched almond flour
Baking soda
Ground cinnamon
Fine sea salt
Dark chocolate chips, or chopped dark chocolate
Tips for Baking Sweet Potato Chocolate Chip Cookies:
When you prepare this cookie dough, you’ll see it’s very sticky. Â Even chilling this dough doesn’t really take away the stickiness, but this is typical for cookies made with sweet potato or pumpkin.
Since the cookies also do not spread much, you’ll need to flatten them out a bit before baking. Â Since the dough is so sticky, this can be a challenge! Â I found that the same method I use for shaping sticky meatballs works for these cookies, too.
Simply wet your hands very very lightly, and press down gently on each cookie. Â You’ll have to repeat this a few times before getting through all the cookies. Â Just make sure your hands aren’t so wet that you’re getting lots of water in the cookies!
What’s a Good Paleo Option for the Dark Chocolate Chips?
Even dairy-free, soy-free chocolate chips often contain cane sugar, which many of you are trying to avoid on a paleo diet.
For a completely paleo option for the chocolate chips, I recommend chopping up a Hu Simple Dark Chocolate Bar in place of the chips. Â They’re sweetened with coconut sugar and totally paleo friendly!
How Do I Store These Sweet Potato Paleo Chocolate Chip Cookies?
These cookies are very soft, but as they cool they will develop a nice crisp exterior. Â About an hour after baking is the best time to serve them! Â However, you can definitely keep them for a lot longer than an hour.
After a few hours at room temperature, they’ll get a little bit too soft and I recommend refrigerating them in a sealed container at this point.
You can also freeze them and thaw in the refrigerator. Â Once chilled, they remain soft and have a great texture! Â They can stay in the refrigerator for up to about 1 week.
I hope you’re ready for these DELISH Paleo Chocolate Chip Cookies with Sweet Potato! Â Go get those sweet potatoes cooked and grab your ingredients – time to bake!
Paleo Chocolate Chip Cookies with Sweet Potato {Gluten-Free, Dairy-Free}
Paleo Chocolate Chip Cookies with Sweet Potato {Gluten-Free, Dairy-Free}
Ingredients
- 1/2 cup mashed cooked sweet potato *
- 1/2 cup coconut sugar or maple sugar
- 1 large egg
- 1/4 cup refined coconut oil melted and cooled
- 2 tsp pure vanilla extract
- 2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1 1/2 tsp ground cinnamon
- 3/4 cup dark chocolate chips or chopped paleo chocolate**
Instructions
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Preheat your oven to 350° F and line a large baking sheet with parchment paper.
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In a large mixing bowl, whisk together the sweet potato, sugar, egg, coconut oil and vanilla extract until very smooth.
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In a separate bowl, mix together the almond flour, baking soda, salt, and cinnamon. Stir this mixture into the wet, then fold in the chocolate chips. Dough will be very sticky. Place the bowl in the refrigerator to chill for 15 minutes.
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Use a cookie scoop to form round, even scoops on both cookie sheets. Gently flatten the top of each cookie since they won’t spread much.
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Bake in the preheated oven for 10-12 minutes. Cookies will be extremely soft right out of the oven so don’t handle them yet. Allow the cookies to cool on the baking sheet for at least 10-15 minutes, then transfer to wire racks to cool completely. Once cooled, serve right away. These cookies are very soft and leftovers are best stored in the refrigerator. They also freeze well - thaw in the refrigerator.
Recipe Notes
*If using canned sweet potato puree, lightly drain water out on paper towels before adding.
**I like using Hu dark chocolate for a refined sugar free (paleo) option.
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Nutrition
Shop Products and Ingredients:
Want More Paleo Chocolate Chip Cookie Recipes? Â Try One of These!
Cranberry Orange Chocolate Chip Cookies
Chewy Paleo + Vegan Chocolate Chip Cookies
Coconut Flour Chocolate Chip Cookies {Nut Free}
Cassava Flour Chocolate Chip Cookies {Nut Free}
Pumpkin Chocolate Chip CookiesÂ
Almond Butter Chocolate Chip Cookies
Chocolate Chip Cookies with Tahini {Nut Free}
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Hi -I was very excited to see in the list of what we would need that there was no egg listed, but as I scrolled down further egg was in the recipe. Do I absolutely need the egg in this? Have you or anyone reading this tried without the egg or used maybe a flax egg? Thank you so much.
Just made these today outstanding! They have a great texture and flavor, very sticky dough, ended up with 20 cookies. All of your recipes are fantastic, so looking forward to your cookbook next year!
would it be possible to use dates mashed up instead of sugar?
Very nice, thanks!
Didn’t love these. The flavor is there, but the texture is not good. They are soft out of the oven, cooled, and refrigerated. I would compare the texture to eating cookie dough even after chilling overnight. I just put mine in the freezer, going to see if that will help.
I feel like they need either less oil, more egg, less sweet potato, more flour, or something.
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Seriously, I think these are the best cookies I’ve ever had. They are best fresh out of the oven after siting a bit. They do get a bit soft when stored but they still taste amazing.
The food is delicious and attractive, I appreciate your cooking skills.