For these cookies I wanted to experiment, so I made 42 cookies with 1 Tbsp of dough in each, and one giant cookie with the rest of the dough (the giant cookie equaled 14 to 16 of the Tbsp sized cookies).
They all turned out well, but the giant cookie was much easier and could be cut into different sizes. Next time I will just make a few giant cookies.
Ingredients:
Preheat oven to 350°F
Cook sweet potatoes until done. I peeled mine and cut it into chunks then boiled for 15 minutes, but baking or microwaving them would be fine. I let mine cool so the dough would be easier to work with.
Toast coconut.
Toasting coconut brings out the nutty flavor. I put mine into a skillet on the stove on medium low heat and stirred frequently. Toast until it is a nice brown colour (I toasted mine until a darker brown for a deeper flavor).
You can buy toasted coconut, but some have preservatives so I decided to do my own.
Toast oats. Skip this step if you prefer plain oats.
I put mine into a skillet on the stove on medium low heat and stirred frequently until brown just like the coconut flakes.
Combine all dry ingredients and mix well.
Combine all wet ingredients in a separate bowl, and mix. I used a mixer.
Fold the dry ingredients into the wet ones and mix. The dough is very wet.
Put a sheet of parchment paper on a cookie sheet.
If you are making the small cookies, use a Tbsp to measure each one and place on parchment paper an inch apart.
If making the giant cookie, place some of the dough on the parchment paper and even it out until it is about ¼ inch thick. I used about a cup of dough for mine. Top with toasted/plain oats.
*Bake for 9-12 minutes for small cookies.
*Bake for 11-14 minutes for giant cookie.
They are done when the sides hold their shape when you push against them and a knife comes out clean.
Remove from oven and leave on hot pan for 5-10 minutes.
Slide the parchment paper with the cookies onto a cooling rack and let cool completely.
These cookies are really moist inside and hold their shape.
Small cookies, quarter to show size:
Giant cookie:
Giant cookie cut into pieces:
They all turned out well, but the giant cookie was much easier and could be cut into different sizes. Next time I will just make a few giant cookies.
Ingredients:
- 1 cup mashed sweet potatoes (1.5-2 medium sweet potatoes)
- 1 cup whole wheat flour
- ½ cup toasted unsweetened coconut flakes + 2 Tbsp for topping
- ½ cup diced pecans
- 1 apple, diced
- 2 tsp Ceylon Cinnamon
- ½ cup toasted (or plain) oats
- 2 Tbsp pasteurized honey
- 2 Tbsp unsweetened orange juice
- 2 eggs with shells
- Parchment paper
Preheat oven to 350°F
Cook sweet potatoes until done. I peeled mine and cut it into chunks then boiled for 15 minutes, but baking or microwaving them would be fine. I let mine cool so the dough would be easier to work with.
Toast coconut.
Toasting coconut brings out the nutty flavor. I put mine into a skillet on the stove on medium low heat and stirred frequently. Toast until it is a nice brown colour (I toasted mine until a darker brown for a deeper flavor).
You can buy toasted coconut, but some have preservatives so I decided to do my own.
Toast oats. Skip this step if you prefer plain oats.
I put mine into a skillet on the stove on medium low heat and stirred frequently until brown just like the coconut flakes.
Combine all dry ingredients and mix well.
Combine all wet ingredients in a separate bowl, and mix. I used a mixer.
Fold the dry ingredients into the wet ones and mix. The dough is very wet.
Put a sheet of parchment paper on a cookie sheet.
If you are making the small cookies, use a Tbsp to measure each one and place on parchment paper an inch apart.
If making the giant cookie, place some of the dough on the parchment paper and even it out until it is about ¼ inch thick. I used about a cup of dough for mine. Top with toasted/plain oats.
*Bake for 9-12 minutes for small cookies.
*Bake for 11-14 minutes for giant cookie.
They are done when the sides hold their shape when you push against them and a knife comes out clean.
Remove from oven and leave on hot pan for 5-10 minutes.
Slide the parchment paper with the cookies onto a cooling rack and let cool completely.
These cookies are really moist inside and hold their shape.
Small cookies, quarter to show size:
Giant cookie:
Giant cookie cut into pieces:
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