Looking for a fun treat to serve this Halloween? Give these spooky cookies a try! They’re sweet with a fudgy center and no one will ever guess they’re made with purple sweet potatoes!
First off, how cute are these little guys right?! I mean how could you NOT just want to gobble them all up at a Halloween party?! But you know what the best part about them is? They made entirely from purple sweet potatoes! (Plus a few other ingredients of course. 🙂 ) So not only do they taste amazing and have the best fudgy texture, but they’re also a little healthier for you too! Trust me loves, your kids and guests will go crazy for these spooky Halloween monster cookies!
I just love Halloween – mainly for all the fun themed treats! But this year I want to create a fun and slightly healthier treat that kids and adults alike could enjoy. Cue in these adorable PURPLE sweet potato cookies! Here are the main ingredients you’ll need for these little guys.
- Purple sweet potatoes: Gives your cookies the most amazing fudgy texture without any sort of potato-y taste! (Just make sure you use purple sweet potatoes/yams and not regular purple potatoes. They have a much different taste and consistency.)
- Gluten free flour: I wanted to keep these gluten free so I used a 1:1 gluten free flour mix. If you don’t need them gluten free then just use the same amount of regular flour instead!
- Cashew butter: Adds so much flavor!
- Maple syrup: Adds sweetness. (Because the potatoes are so sweet by themselves, we only need to add 2 tablespoons of sweetener!)
- Mini chocolate chips: Adds texture and you get a little bit of chocolate in every bite.
- Powdered sugar: Adds a little extra sweetness. (Honestly I just love the crinkle effect it has after being baked too and thought it’d be perfect to make these cookies extra spooky! 🙂 )
- Candy eyes: Because every monster needs eyeballs right?! (Or at least most of them do. 😉 ) These can be homemade or store bought.
How do I cook purple sweet potatoes for this recipe?
Boil them! I’ve found this to be the easiest way and they come out perfect every single time. Here’s how I do it below!
- Bring a large pot of water to a boil on the stove.
- Peel the skin off the potatoes and cut them into small bite sized cubes.
- Add the potatoes to the pot once the water begins to boil. Then cover the pot with a lid and wait for the water to start boiling again. Once boiling, cook the potatoes for 8-9 minutes. (They should be tender enough for a knife to go straight through them.)
- Pour the potatoes into a large strainer and discard the water.
- I also found that after straining them, it helps to pour the potatoes into a separate bowl with a paper towel at the bottom to absorb any excess moisture. (We want the potatoes as dry as possible before mashing.)
Tips for making spooky Halloween monster cookies
- ONLY USE BAKING POWDER! If you’re anything like me and love using baking soda to make your cookies rise – DO NOT DO THIS FOR THIS RECIPE! Your cookies will turn green instead of staying a pretty purple color!
- Use a food processor to “mash'” the sweet potatoes. This is a much easier way to mash your potatoes and really helps to break down any large pieces you might have. You can also use an actual potato masher or even a large fork too but I found these methods to be much harder.
- Mash your potatoes when they’re still hot! Sweet potatoes can start to firm up the longer they sit so it’s much easier to mash them as soon as they’re done boiling. (It also yielded the best results too!)
- Use purple food coloring if you want a deep dark purple color. These cookies will come out a pale purple if made without food coloring. (They’re still really pretty though!)
- This cookie dough is very sticky due to the sweet potatoes so it might help to use kitchen gloves when handling it. I used a tablespoon to measure out my dough and then formed them into little balls. (These cookies won’t spread too much while baking too so it helps if you flatten them slightly before putting them on the baking sheet.)
- Be VERY generous with your powdered sugar coating! I rolled my cookies about 4-5 times in the powdered sugar to to give them a super thick coating. If you don’t, then the powdered sugar will stat dissolving in the oven and you won’t get that “crinkle” effect.
- DO NOT put them in a sealed container to store them! Once you do, the powdered sugar and candy eyes start to dissolve making them look very unappealing to eat. I usually leave them on a plate in a cool area or cover them with something that has holes in it to let the air in.
There are soo many different ways you can spruce up these cookies to really make them your own! (Which is just another reason why I love shopping at Sprouts this time of year because they have so many fun seasonal products and flavors that I can’t find anywhere else.) Here are a few fun ideas:
- Add sprinkles instead of using powdered sugar
- Replace the chocolate chips with candy-coated chocolates or your favorite Halloween candy
- Use different sizes for the candy eyes
- Replace the BAKING POWDER with BAKING SODA. (Sounds weird, but by using baking soda instead of baking powder, the cookies actually turn a blueish-green!)
This would be such a fun project to do with kids too! You could easily make up the batter, have them pick their add-in’s and then top the cookies with whatever they’d like when they’re on the tray! (Plus it won’t matter if they “come out perfectly” too because they’re supposed to be monsters and look a little deformed anyways! 😉 )
Your kids and guests won’t be able to put these spooky Halloween monster cookies down! Hope you’re having a great day loves!
More recipes like this:
- Edible Salted Caramel Chocolate Chip Cookie Dough
- Double Chocolate Butternut Squash Brownies
- Gluten Free Pumpkin Chocolate Chip Blondies
- Chocolate Chunk Almond Butter Cookies
- No Bake Chocolate Chip Cookie Dough Bars
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Spooky Halloween Monster Cookies
- 1 cup mashed purple sweet (see notes for directions for mashing)
- ½ cup gluten free flour (can be replaced with regular all flour instead too)
- 1 tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp salt
- 1 egg
- ¼ cup cashew butter (can use almond butter instead)
- 2 Tbsp maple syrup
- 1 tsp vanilla
- ¾ cup mini chocolate chips
- Powdered sugar
- Candy eyes (store bought or homemade)
- Purple food coloring, optional (I used 15-20 drops)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix the flour, baking powder, cinnamon and salt together. Set is aside.
- Whisk the egg in a separate bowl. Then add your mashed sweet potato, maple syrup, vanilla and cashew butter and mix them together with a large spoon. Add your flour mixture and food coloring (if using) and mix again. Stir in your chocolate chips.
- Use a heaping tablespoon and form the dough into balls. Flatten them slightly and roll them in your powdered sugar. (Make sure to have a thick coating of powdered sugar. I’ll usually roll them at least 4-5 times.) Place the balls on the baking sheet and bake for11-13 minutes.
- Once done press a few candy eyes into each cookie before transferring them to a cooling rack. Serve!
- Cut the sweet potato into bite sized pieces and bring a medium pot of water to a boil on the stove. Once boiling, add your potatoes and boil for 8-9 minutes. (They should be tender enough for a knife to go straight through them.) Drain the potatoes and mash them in a large bowl with a potato masher or blend them in a food processor until smooth. Set them aside to cool.