There’s nothing quite like a warm, freshly-baked cookie. And these Sweet Potato Cookies are the perfect way to enjoy the fall season. Made with real sweet potatoes and a hint of cinnamon, they’re perfect for an after-school snack or an afternoon pick-me-up. So preheat your oven and get ready to enjoy the best season of the year with these delicious sweet potato cookies.
1/3 cup Butter (softened)
1/3 cup Brown sugar
1/3 cup Honey
1 Egg (lightly beaten)
1 cup Whole Wheat flour
1/3 cup Nonfat dry milk powder
1 tsp Baking powder
1/4 tsp Baking soda
3/4 tsp Salt
1/4 tsp Cinnamon
1/4 tsp Nutmeg
3 tbsp Wheat germ
1 cup Shredded sweet potato
1 tsp Grated lemon rind
1/4 cup Grated coconut
1 1/4 cup Rolled oats
1/3 cup Chopped nuts
Preheat oven to 375 degrees F. Cream together the butter, sugar and honey in a bowl. Beat in egg. Stir together flour, dry milk powder, baking powder, baking soda, salt, cinnamon, nutmeg and wheat germ in separate bowl. Add to the egg mixture, beating well. Stir in the shredded sweet potato, grated lemon rind, coconut, oats and nuts, mixing well. Drop the dough by teaspoonfuls onto a greased baking sheet. Bake for 10-13 minutes. Remove from cookie sheet and allow cookies to cool on wire racks.