Tuesday, January 1, 2013

Sweet Potato Cranberry Nut Cookies

IMG_6199eHere it is, January 1, 2013 and I hope that everyone had a wonderful New Year’s eve and we wish everyone a wonderful and delicious year.  I’m hoping that in this new year I can be a bit more organized and caught up with things as here I am, still posting recipes from Thanksgiving. 

After Thanksgiving I had some leftover sweet potatoes and I couldn’t decide what to do when them until I saw a recipe for Sweet Potato Cookies on Stephanie’s blog, Eat Your Heart Out and I thought, what a perfect way to use them, and as it worked out,  I had all the other ingredients needed for the recipe already in my pantry.

IMG_6200eThese cookies were wonderful, almost a cross between a cookie and muffin.  I loved these cookies plain, but even better when they were heated a little in the microwave, split open and topped with a nice pat of butter  My parents too really loved the cookies and my Mom has been asking for weeks now, that I post the recipe, so for her this is my first recipe of the new year. . 

IMG_6203eSweet Potato Cranberry Nut Cookies (adapted from here) 

Preheat oven to 350 F. Prepare two baking sheets lined with Silpats or parchment paper.

In a large bowl, whisk together the eggs and Whey Low Gold (or brown sugar) until thick and pale.  Whisk in the coconut oil until well combined.  Stir in the sweet potato & vanilla extract.  Add the flour, baking powder, baking soda & spices. Fold together with a spatula until no flour remains. Fold in the crystallized ginger, cranberries and chopped pecans.

Using a large cookie scoop portion out the batter onto the prepared pans.  Bake for 10 to 12 minutes, or until puffed and lightly golden and a toothpick inserted into the center of one of the cookies comes out clean. Allow to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.  Cookies will last, well wrapped, at room temperature for up to 4 days. If storing in layers, separate with parchment or wax paper so they don’t stick together.

Enjoy!

1 comment:

  1. Yum!

    Have you tried baking with gluten-free flours?

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