Pretty good. I rolled them into balls and pressed down with a fork like a peanut butter cookie. The lemon flavor was nice. Not an astounding cookie, but a decent, healthy alternative to most recipes.

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!

Thanks to the reviews for giving good feedback on these cookies. That helped me know what I would get and how I might want to tweak the recipe as I went along. The reviewers said it was like a biscuit so I cut back to 1 tsp of baking powder and increased to 2 eggs. That made the cookies more like little, puffy cakes. I like the glaze idea also but they are also good without glaze. Next time I will roll the ball of batter before spooning it onto the baking pan to get a rounder finished shape in the cookie. I would also try them with already-baked and sweetened chunks of sweet potato in the batter in place of, or in addition to, the shreds of raw sweet potato. Overall I great cookie!

Amazing cookie! Definitely gonna make again!!! Delicious and comforting flavors!!!!! Mostly followed instructions except as follows: used butter flavored shortening instead of butter, (had none), added ginger, cinnamon, coriander, and vanilla along with the nutmeg that was called for; didn't have honey so doubled the amount of white sugar, and didn't have lemon so used lime zest. After making them into balls I rolled them in sugar and lightly flattened with a fork. Couldn't taste the lime in the finished product (thankfully, that may have been weird) but used it in the recipe anyway because I knew some sort of citrus zest would "brighten" up the other flavors. Oh, and mixed in 1 1/2 cup of raisins and chopped prunes that I needed to use. I know the prunes may sound gross, but I chopped them so tiny and had more raisins than prunes so they blended in nicely, wont tell my kids and they never guessed! Next time will try to make over the recipe using healthier alternatives like splenda, applesauce, egg whites, and want to add pecans or walnuts. Very happy to have found this recipe, thanks for posting it! Oh, and it may not be important but I didn't even use the same sweet potato they used... I had frozen leftover sweet potato casserole from thanksgiving! I thawed it in the microwave and substituted it for the raw, grated sweet potato. I bet canned pumpkin would work well, too. What a hoot! Fabulous and yummy!

My son's literature class is reading a novel that takes place in Africa and he had to bring something made with yams for a presentation. We wanted to do something different so made these cookies, but with yams instead of sweet potatoes. These were a huge hit!! My son asked to make another batch for home- they were very moist! We did make a few minor changes: we added 3 T of splenda brown sugar sub., as well as 1 t. of vanilla, 1 t. of cinnamon, and increased the lemon zest to 2 t. We made them bigger, yielding 24 cookies instead of 36, so baked them at 325 for about 10 minutes. When they were done, we topped each with a small dollop of lemon cream cheese frosting as another poster suggested. Either the kids all loved them because they really were very good, or they were just so relieved not to see another whipped yam and marshmallow casserole-I'm not sure which!

i had to increase the cook time but thats it.

excellent...i substituted with squash and they were great! added lemon extract though. next time i will add some brown sugar and cut the white a little to make them more crisp

Would not make these again. So bland. Definitely need a lot more spice, nuts, raisins, oats something.

I love healthy food, and this didn't do it for me. They taste biscuity. Love the concept, I just think they need some tweaking.

I made this recipe for my cooking club as the theme was Cookies and I wanted something semi-healthy. I made with all organic ingredients, replaced all purpose flour with all whole wheat flour, added a little more honey, added cinnamon, used vegan butter in place of regular butter, added 1/2c to 3/4 c zucchini and 1/2 bag of chocolate chips. I baked on stoneware so it took about 15mins. They were a little cakey but they were a hit!!