- 1 medium-large sweet potato or 1 cup sweet potato puree
- 1 3/4 cups all-purpose flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon, Vietnamese preferred
- 1 teaspoon dried ginger
- 1/2 teaspoon cardamom or pinch nutmeg
- 1/2 cup melted coconut oil or 10 tablespoons unsalted butter, melted
- 1 1/4 cup Imperial Sugar Light Brown Sugar or Imperial Sugar Dark Brown Sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 + 1/2 cup chocolate chips
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Peel and cut sweet potato in even sized cubes/pieces. Place in water and bring to a boil. Simmer on low until tender, about 15 minutes.
- Drain water and place in a blender or food processor until super smooth. Measure 1 cup and set aside.
- Preheat oven to 350°F. Prepare cookie sheets with parchment paper or a silicone baking mat.
- Sift together flour, baking powder, baking soda, cinnamon, ginger, and cardamom and set aside.
- In a separate bowl, combine melted coconut oil or butter and brown sugar until well combined. Add salt, vanilla, and sweet potato puree. (It can still be slightly warm.)
- Add dry ingredients in one step and mix until just combined. Add 1 cup chocolate chips.
- Scoop into large tablespoon amounts and press into a 1/3-inch thick disk. If dough is too soft to handle, place it in refrigerator or freezer for about 30 minutes.
- Press a few additional chocolate chips on surface of dough. Sprinkle with a little brown sugar and place in oven for about 9-10 minutes.
- Let cool on cookie sheet for a few minutes, then move to a wire rack to cool completely.
- Cookies will become softer after several hours and remain soft for days.