Healthy Harvest Cookies

"I got this recipe from a Betty Crocker Cookies Brownies & Bars booklet. They are very healthy, moist and tasty. They don't spread, so be sure to flatten them before cooking. I altered it a little bit."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
22mins
Ingredients:
13
Yields:
48 cookies
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ingredients

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directions

  • Heat oven to 350°F.
  • Spray cookies sheet with non-stick cooking spray (or use parchment paper).
  • Beat sugar, sweet potatoes, margarine and egg in large bowl on medium speed until smooth. Stir in remaining ingredients.
  • Drop by tablespoonfuls about 2 inches apart onto parchment lined cookie sheet. Bake about 12 minutes or until no indentation remains when touched.
  • Cool slightly; remove from cookie sheet and cool on wire rack.

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Reviews

  1. I'm not rating this recipe because I have not tried it. The copy of this recipe I have slightly different. The copy I have does not call for flax seed meal or wheat germ. Overall this recipe sounds good. I hope to try it soon. Thanks for posting this recipe! Christine (internetnut)
     
  2. The flavor of these cookies is delicious and my family loved them. For me, the texture is a bit on the heavy side, so I made try adding just a bit of baking powder next time, see if that lightens them up at all. But the flavor is really, really good.
     
  3. Since I love to bake/cook healthy this recipe looked like a winner to me. I use splenda sugar and smart balance margarine as well. This is a great way to use up you left over holiday sweet potatoes!
     
  4. Wow, these are great! I used pumpkin instead of sweet potatoes, then had to laugh as DH ate five cookies in a row--he swears he hates pumpkin LOL! I also cut the sugar back to 3/4 c, and used Smart Balance for the margarine. This one is definitely a keeper!!!
     
  5. These were tasty and easy to make. I might add sunflower seeds next time, for some added crunch. I didn't flatten them much before baking, because I like "drop" type cookies. I think craisins instead of apple might be an alternative, also. I will make them again! Thanks for posting. (p.s., I used Splenda and adjusted cooking time.)
     
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Tweaks

  1. Wow, these are great! I used pumpkin instead of sweet potatoes, then had to laugh as DH ate five cookies in a row--he swears he hates pumpkin LOL! I also cut the sugar back to 3/4 c, and used Smart Balance for the margarine. This one is definitely a keeper!!!
     

RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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