Hidden Veggies Cookies – With Sweet Potatoes.

Hidden Veggies Cookies – With Sweet Potatoes. Redesigned by Elena Shumskaya – 🙂

Please feel free to adjust it to your liking. 🍪

I got inspired by a bunch of unused baked organic sweet potatoes. Got some clues on-line what to do with them, changed things quite a bit to make it as healthy as I can imagine at the moment. Came out… “OMG, really??”

You don’t know you are eating veggies, I don’t know that ether.

Ingredients (my own version, for the next time I’ll try marked in ( ) :

1 cup all-purpose wholewheat flour
1 cup Gluten free flour (millet, tapioca and brown rice blend)
1 teaspoon baking powder (try 1/2 tsp)
1 teaspoon baking soda (try 1/2 tsp)
4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt (try 1/2 tsp)
2 sticks (1 cup) salted butter, room temperature or melted
1 cup granulated sugar
1 1/3 cup light brown sugar
2 eggs, room temperature
2 teaspoon vanilla extract
2 cups sweet potato puree (mashed baked ones)
1- 2 cups chopped pecans or nuts & dry fruits (optional, me and little kids liked it better without, others liked it with.)

Orange Glaze ( oh yes, you’ll need this one…) :
1 1/2 cups confectioners’ sugar
3 tablespoons freshly squeezed or regular orange juice
1 teaspoon vanilla extract

Directions:

Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2-4 (?)cookie sheets with parchment paper or well oiled foil.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.

Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. ( I used melter butter: beat butter and sugars well until incorporated, add eggs and when whip it up). Stir in the sweet potato puree and blend until smooth (I puréed and froze mine in advance, than defrosted it overnight in the fridge, about 4 sw. potatoes). Beat in the dry ingredients in increments and combine well. Stir in the pecans ( I used chopped trail mix with assorted nuts and dry cranberries plus some almonds) .

Drop by heaping tablespoons ( I used dipped in cold water Teaspoons) onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing.

For the glaze:

Combine the confectioners’ sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.

If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners’ sugar.