Sweet Potato Cookies
Yield
4 dozenPrep
15 minCook
12 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
softened |
|
| ⅓ | cup |
brown sugar
|
*
|
| ⅓ | cup |
honey
|
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
whole-wheat flour
|
|
| ⅓ | cup |
milk, skim, (non fat) powder
nonfat |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 3 | tablespoons |
wheat germ
|
|
| 1 | cup |
sweet potatoes, or yams
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | cup |
coconut
grated |
*
|
| 1 ¼ | cups |
rolled oats
|
|
| ⅓ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
softened |
|
| 79 | ml |
brown sugar
|
*
|
| 79 | ml |
honey
|
|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
whole-wheat flour
|
|
| 79 | ml |
milk, skim, (non fat) powder
nonfat |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 45 | ml |
wheat germ
|
|
| 237 | ml |
sweet potatoes, or yams
|
|
| 5 | ml |
lemon zest
grated |
|
| 59 | ml |
coconut
grated |
*
|
| 296 | ml |
rolled oats
|
|
| 79 | ml |
nuts
chopped |
|
Directions
Preheat oven to 375℉ (190℃).
Cream butter, sugar and honey together in bowl; beat in egg.
Stir flour, dry milk, baking powder, baking soda, salt, cinnamon, nutmeg and wheat germ together in a separate bowl.
Add to egg mixture and beat well.
Stir in sweet potato, lemon rind, coconut, oats and nuts; mix well.
Drop dough by teaspoons onto greased cookie sheet.
Bake for 10 to 12 minutes.
Remove from cookie sheet and cool on rack.
