They made wonderful muffin cookies! Definitely more of a muffin texture. By their quality I'd say they'll be gone the second my apartmentmates wake up tomorrow; _ Unexpectedly excellent recipe: Bravo! The reviewers said it was like a biscuit so I cut back to 1 tsp of baking powder and increased to 2 eggs. 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. 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. These are tasty but they definitely taste like healthy cookies. Would definately make again perhaps experiment more with different flavour additions. I recreated it a little and made it a sweet potato purée, Congrats! I made the first batch plain and added a simple glaze on top. Beat in the egg, sweet potato and vanilla. Info. Fold together with a spatula until no flour remains. Dries: In a medium bowl … Add the sugar, semolina, one whole egg and one egg yolk, vanilla, flour, baking powder and your optional spices. 148 calories; protein 2.1g 4% DV; carbohydrates 23g 7% DV; fat 5.6g 9% DV; cholesterol 24.2mg 8% DV; sodium 173mg 7% DV. Refrigerate for 30 minutes,if it … I also added 1 teasp. Congrats! Add comma separated list of ingredients to include in recipe. Stir in the flour using a large spoon until just blended in. May frost with cream cheese frosting if you like. Let the cookies cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Stir in the lemon zest, honey, nutmeg and egg until well blended, then mix in the sweet potato. My husband declared them quite delicious so there you go! These cookies were awesome...I don't know what the other raters did to make them taste so bad but I did exactly what the recipe said and they came out really good...They weren't too much like cookies more like little fluffy breads but I sandwiched two with cream cheese and it was soooo yummmy! I made these with the left over mashed sweet potatoes from Thanksgiving! Information is not currently available for this nutrient. I also added some cinnamon to the recipe. That helped me know what I would get and how I might want to tweak the recipe as I went along. These cookies are sooo good! I like the glaze idea also but they are also good without glaze. Bake for 15 to 20 minutes until brown. The cream cheese icing recommended would have been great but I made a powdered sugar glaze that also brought up the sweetness level. I will have to agree with Sheila; there is something missing in this recipe. I also subbed 1/2 cup wheat germ and 1/2 whole wheat flour. Fold in pecans and raisins. Preheat the oven to 350 degrees F (175 degrees C). Everyone loved them. Nutrient information is not available for all ingredients. I baked them last night left them overnight to cool and tried them this morning - absolutely delicious and healthier than many other cookie recipes! Form tablespoons of dough into balls, and place onto ungreased baking sheets about 2 inches apart. Fresh out of the oven it didn't seem to have too much flavor although the texture was lovely. Add a 1/2 cup raisins and 1/4 cup pecans and 2 tablespoons of brown sugar! What an unexpected treat. Blend in butter mixture and milk. Not cookie-like at all. They lack in sweetness and adding raisins was a big help but when finished I also felt they needed something. She loves them. Bake for 7 minutes in the preheated oven, or until the edges are starting to brown lightly. That made the cookies more like little puffy cakes. This is by far the strangest cookie I have ever made. Info. These cookies were wonderful. I waited for it to set for a while and about four hours later it was perfect. Great tasting cookies that are easy and fun to make - plus they differ from the cliche chocolate chip cookies. Similar to Carrot Cookies. Turned out like little scone-cookies. Add 1/4 cup of applesauce to sweeten it up a bit. They were moist just the right sweetness and enjoyed by all! They have a wonderful texture. 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. In a medium bowl, whisk together eggs and brown sugar until thick and pale. This would make a better muffin than a cookie. 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. Was a bit worried when I started to mix everything together (seemed like way too much flour) but they ended up fine. You will be surprised at how delicious and moist these are. Your daily values may be higher or lower depending on your calorie needs. of vanilla extract. I made one sheet and decided to use the rest of the dough for biscuits. Blend in egg, honey, and sweet potato. Drop from a teaspoon 2 inches apart onto greased cookie sheets. These cookies came out more like baking powder biscuits!