Recipe by DEXI829
"Great tasting cookies that are easy and fun to make - plus they differ from the cliche chocolate chip cookies. You will be surprised at how delicious and moist these are."
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2 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
grated lemon zest
grated raw sweet potato
This is by far the strangest cookie I have ever made.
It has almost a cake-like texture; VERY soft and fluffy, and the flavor of the nutmeg comes out beautifully (I also added a teaspoon of vanilla extract) with a perfect hint of sweet potato goodness.
Fresh out of the oven, it didn't seem to have too much flavor although the texture was lovely. I waited for it to set for a while and about four hours later, it was perfect.
I've eaten five already, and made a batch of thirty. By their quality, I'd say they'll be gone the second my apartmentmates wake up tomorrow ;^_^
Unexpectedly excellent recipe: Bravo!
These are tasty but they definitely taste like healthy cookies. To boost this flavor, use whole wheat flour. The consistency is somewhere between a cake-like cookie and a scone. They do not expand much while baking are are a breeze to get off the pan. I baked them for 9 minutes. One lemon will give roughly enough zest for a double recipe. I also added some cinnamon to the recipe.
These cookies are absolutely delicious - very light and extremely moist. I am a health nut so I tweaked the recipe a little bit - I used 1/2 cup applesauce and 1/2 cup canola oil in place of the butter. I also added 1 teasp. of vanilla extract. And I ended up baking the cookies for about 10 minutes. I would definitely make this recipe again - the lemon zest added a nice kick. I baked them last night, left them overnight to cool, and tried them this morning - absolutely delicious and healthier than many other cookie recipes!
What an unexpected treat. I tried this recipe for fun but it is really good. I used a bit more sugar than the recipe and added vanilla (1 tsp. They have a wonderful texture. I made the first batch plain and added a simple glaze on top. The second batch I pushed a mini marchmallow in the middle and topped with a bit of brown sugar like a mini sweet potato casserole. They looked really cute and were a great thanksgiving warm up.
These cookies were wonderful. Moist and refreshingly different and healthy. I agree with the other reviews that they are more of a biscuit consistency. I dipped the tops in colored sugar so that they would appeal to my toddler who initially said no to the sweet potato. She loves them. I also subbed 1/2 cup wheat germ and 1/2 whole wheat flour. They were still delicious.
These cookies came out more like baking powder biscuits! Not at all like a typical cookie. They had pretty good flavor the next day. I followed the recipe exactly and then added about 1/2 cup of shredded zucchini. I made one sheet and decided to use the rest of the dough for biscuits. They are very pretty with specks of orange and green and they are not too sweet so they'll go well with a ham dinner. Not what I expected, but interesting just the same. Also, my 2 year old likes them even though there are veggies in them!! Thank you!
I had peeled one too many sweet potatoes while making dinner tonight, so I looked up a recipe that I'd be able to use up my extra sweet potato. This recipe fit the bill perfectly! These cookies are sooo good! But what really took them over the top was when I realized that I had some leftover lemon cream cheese icing from my son's birthday cake the other day. I put a small smear of icing on each cookie.... AWESOME!!!
Glad I read the reviews first! I mixed in about a tablespoon of water after the final mix, and ours turned out delicious & moist. I'm so glad to have found a cookie with so little sweetener. Wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato Cookies II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 25
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