Fudgy Sweet Potato Chocolate Cookies

(Vegan, Naturally Sweetened, Gluten-Free Option)

These cookies are soft, fudgy, perfectly spiced, and packed with wholesome ingredients. Made with sweet potato, peanut butter, and a touch of maple syrup, they’re naturally sweetened and totally satisfying. Oh — and yes, they’re vegan, gluten-free (if you use GF oat flour), and genuinely feel a little like dessert for breakfast. 🍫🌱

📋 Details

🕒 Prep time: 15 minutes
🔥 Cook time: 25–30 minutes (for sweet potato) + 15–20 minutes (for cookies)
🍪 Servings: 8 cookies
🥕 Type: Vegan treat / healthy dessert / snack

✨ Ingredients

250g sweet potato purée (see below)
100g peanut or almond butter (I used peanut) 🥜
60g maple syrup 🍁
1 tsp vanilla extract
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
20ml olive oil (about 1 tbsp and a bit) 🫒
30g cocoa powder 🍫
½ tsp salt 🧂
1 tsp baking powder
60g oat flour (or any flour you like) 🌾
40g chocolate chips (plus more for topping — or sub half for chopped nuts) 🍫

🥣 Method

1. Make the sweet potato purée

Preheat your oven to 200°C.
Halve a sweet potato (around 270g), place it cut-side down on a baking tray, and roast for 25–30 minutes, until soft when pierced with a fork or knife. 🍠
Let it cool for about 5 minutes, peel, and mash the flesh with a fork or blend in a food processor until smooth.

2. Prepare the cookie dough

Lower the oven to 180°C. 🔽
In a large mixing bowl, combine the sweet potato purée, maple syrup, nut butter, vanilla, spices, and olive oil. Mix until smooth.
Add the cocoa powder, salt, and baking powder, and stir to combine.
Sift in the flour and stir again, you should have a thick, scoopable batter.
Fold in most of the chocolate chips, saving a few for the tops (you can also add chopped nuts if you’d like!).

3. Shape & bake

Divide the dough into 8 portions. Roll each into a ball, then press gently to flatten on a baking tray lined with parchment paper.
Top with extra chocolate chips or nuts. ✨
Bake for 15–20 minutes, until just set.

🕐 Important: Let the cookies cool for at least 1 hour before eating! They firm up as they cool and become wonderfully fudgy.

💫 Why you’ll love them

Naturally sweetened and full of fibre
No eggs or dairy — completely plant-based
One bowl, no fuss
Comforting, rich and actually good for you

💡 Final tip:

These cookies keep well in an airtight container for 3–4 days and are even better the next day. You can also freeze them for up to a month!

Trust me — you’ll want to keep a batch of these in your freezer for emergency chocolate cravings. 🍫❤️

The Secret Street