These sweet potato chocolate chip cookies are thick, chewy & chocolaty with tons of texture and a delicious nutty flavor from browned butter!

Hollaaaaa! I made brown butter. For the first time ever.

These sweet potato chocolate chip cookies are thick, chewy & chocolaty with tons of texture and a delicious nutty flavor from browned butter!

People were all like “oh, it’s so nutty and delicious!

Brown butter this, brown butter that, brown butter ALL THE THINGS!”

And I was just standing there on the sidelines like “ok dude, chill with the brown butter.”

I get it now though and I’m hopping on that train.

You know, 3 years late or whatever.

Brown Butter Sweet Potato Chocolate Chip Cookies |

So I had this pot of brown butter and yeah, some of it made it’s way into my mouth via spoon (like you wouldn’t do the same) but I still filled an entire mason jar up with the rest of it.

And… now we have cookies.

Sweet potato chocolate chip cookies to be exact made with said browned butter.

These cookies are a texture EXPLOSION in your mouth.

Think oats, coconut flakes, chopped hazelnuts and chocolate chips (I know, you’re all like “dude, I can read the ingredients below.” Just work with me here, mmk?) all in a browned butter nutty cookie.

Not a pie person?

Bring these to your Thanksgiving celebration.

They’re totally appropriate, they have SWEET POTATOES in them.

Brown Butter Sweet Potato Chocolate Chip Cookies |

While these brown butter sweet potato cookies are a bit more on the traditional chocolate chip cookie side of things (duh, they have chocolate chips in them), these sweet potato cookies are a slightly different recipe for those of you who just love all the warming fall spices and want a hearty, chewy and soft cookie dough-like center wrapped up in a gluten-free/vegan little fall treat. 

Highly recommend either of these recipes, your sweet tooth won’t be disappointed! 

More cookie recipes like these sweet potato chocolate chip cookies:

Oatmeal Chocolate Chip Cookies
Healthy Carrot Cake Cookies
Chocolate Drizzled Salted Butter Pecan Cookies
Road Trip Cookies
Orange Infused Cranberry Almond Chocolate Chip Cookies

No ratings yet

Brown Butter Sweet Potato Chocolate Chip Cookies

Servings: 15 servings
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
These brown butter sweet potato chocolate chip cookies are thick, chewy and chocolaty with tons of texture in each bite.


  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1/2 cup oats
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons maple syrup
  • 2 eggs
  • 3 tablespoons brown butter, *see note
  • 1/2 teaspoon vanilla extract
  • 3/4 cup cooked mashed sweet potato
  • 1 tablespoon brown sugar
  • 1/4 cup unsweetened coconut flakes
  • 2 tablespoons chopped hazelnuts
  • dark chocolate chips for topping the cookies


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat.
  • Combine all the dry ingredients in a large bowl.
  • Combine the maple syrup, eggs, brown butter, and vanilla in a medium bowl and whisk together until smooth.
  • Add the mashed sweet potato and brown sugar and whisk again until smooth.
  • Pour the wet ingredients into the dry ingredients and mix together with a spatula.
  • Fold in the coconut and nuts.
  • Drop about 2 tablespoons of batter onto the baking sheet for each cookie.
  • Press 3-4 chocolate chips into the top of each cookie.
  • Bake for 12-14 minutes until firm and starting to turn golden brown on the edges.
  • Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring to a cooling rack.


To brown butter melt 1 stick of unsalted butter in a small sauce pot over medium heat. Whisk continuously for about 10-15 minutes until it turns golden brown. Once it becomes golden brown, remove from heat immediately to avoid burning it.


Serving: 1SERVINGCalories: 110kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 33mgSodium: 169mgFiber: 1gSugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made these today in an effort to have my daughters have their daily veggies. I did not have the flours so I used 1 cup all purpose flour and 1 cup oat bran. I did not add any water to my steamed mashed sweet potatoes and did not find them watery at all. I also used white chocolate chips mixed in the batter to add sweetness for the girls. They devoured 2-3 each. I would make these again but increase the maple syrup or brown sugar, and flatten them before baking (they expanded upward but not outward). Thanks for a great way to use sweet potatoes!

  2. these cookies are great! they are really perfect for breakfast. I like the fact that they’re not too sweet. I added a mix of semi-sweet and dark chocolate chips to my batch. will make again!

  3. These look great. :)

    I’m confused on the browned butter. Do we need 3TBS or a whole stick? The ingredient list says 3T, but the note on how to brown the butter says 1 whole stick. Which amount is it?

    1. sorry for the confusion, you just need 3 tablespoons for this recipe. the note was explaining how to make brown butter and I said 1 stick in that assuming you would have leftover butter for another use.

  4. I am sorry but theses did not work for us. They were really wet and had no sweetness:(. I was attracted to them because there was not sugar/etc. but did you use more syrup or anything else?:(

    1. Hmm…did you make any substitutions? The only “sugar” in these is the maple syrup. They’re definitely not a super sweet cookie but between the sweet potato, vanilla and bit of maple syrup, they should taste “sweet enough” for a relatively healthy cookie. On the wetness, I’m not sure…did you measure the cooked sweet potato? Too much of that could definitely make them too wet.

      1. I didn’t make any substitutions, but I’m thinking that maybe with a bit more maple syrup or even brown sugar (though I don’t want to add it – I like that it isn’t in the recipe!) may be just the ticket. I am going to try them again since they look really unique and I want them to work for us. Thanks for the reply! And btw we love your pumpkin/oatmeal pancakes:).