There isn’t many things better than eating something totally delicious and it being healthy, right? So, I once decided to make the an ultimate, healthy cookie.
Sweet Potato Cookies
My friends told me that sweet potato cookies sounded disgusting. But, I convinced them to try them and they ended up just not believing that theses were not only healthy, but had sweet potatoes in them.
- 1 1/2 sticks room temperature butter
- 1/2 cup sugar
- 1 egg (or two egg whites or 1/4 cup thoroughly blended silken tofu)
- 1 cup mashed sweet potato insides (cooked at 400° for 45 minutes – prior to mashing)
- 3/4 cup all-purpose flour (you may make this whole wheat if you really like baked goods with it)
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoons cinnamon
- 1/4 teaspoons salt
- 3/4 cup oats
- [optional] 1 cup raisins, nuts, and/or chocolate chips
Preheat oven to 350° F. Mix together butter, sugar, egg and sweet potato. Sift in flours, baking powder, cinnamon, and salt. Sift in oats and optional add-ins. Drop by 2 tablespoonful cookie dough balls on a baking pan and press down lightly. Bake 8-10 minutes.
It may be somewhat of a typical recipe – besides the sweet potato – but it’s pretty good for you.
Do you use whole grain bread products? Yes
Which do you prefer, white or whole grain? I’m actually pretty lucky to prefer the whole grain over white.
If not white or whole grain, which type of bread is your favorite?
I thought I’d skip a cookie recipe post and show you guys a day’s worth of food for me. You know, just to be cool like all the other bloggers. 🙂 Luckily I was able to eat all of my meals today at home. I’m just going to post my food from Wednesday rather than things from earlier this week. I was kind of in a hurry as far as taking the pictures went, so please excuse by awful photography.
Lean cuisine – Three Cheese Stuffed Rigatoni.
I take the other pics on our kitchen counter.
An everything bagel with cream cheese.
Panini with lettuce, pepper, tomato, and parmesan along with an apple and a cute, little peanut butter granola bar.
*Not photograhed because I was eating with my roommate and would of felt awkward taking a picture of it 🙂
Panini with tomato, parmesan and pesto along with a potato and a piece of salsa toast (just toasted bread with salsa – yes, I’m weird).
And also yes, my panini maker does make a lot of my meals 🙂
Cascadian Farms Cinnamon Crunch cereal with almond milk and a Cascadian Farms chocolate chip granola bar.
Hey, this was fun. Maybe I’ll do it again sometime 🙂 – With more appetizing pictures of course!
What’s your favorite type of panini? Mine is probably the one with tomato, parmesan and pesto.
What’s you all-time favorite drink? All I like is water and hot chocolate, but I very rarely have hot chocolate. I only drank water today.
Everyone knows that chocolate and orange make a great combination. When I was a young child, it was a tradition in our household to share a chocolate orange on holidays.
You know, these things
I remember always wanting to be the one to whack it against the table.
So, I once thought, what if I make a cookie recipe that combined these two flavors. Well, let me tell you, it was a good idea. 🙂
Orange Chocolate Cookie Recipe:
- 2 cups sugar, divided(you can use packed brown sugar)
- Zest of 1 1/2 oranges, divided
- 2 sticks of room temperature butter (or 16 tbsp of buttery spread, or any type of oil (except olive oil))
- 2 eggs (or 3 egg whites or 1/2 cup of thoroughly blended silken tofu)
- 2 tsp orange extract
- 1-2 tbsp orange juice
- 2 3/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 cups chocolate chips (I used semi-sweet, but milk and white chocolate would both work well)
- Orange sugar: In a mini food processor, thoroughly process 1/2 cup of sugar with 1 tsp orange zest.
- Cookie dough: In a large mixing bowl mix together butter, 1 1/2 cup of sugar, eggs, orange extract, orange juice, and remaining orange zest. Sift in flour, salt, cream of tartar and baking soda and mix well. Fold in chocolate chips.
- Refrigerate dough for at least one hour.
- During the last 5 minutes of refrigeration, preheat oven to 350° F.
- Roll cookie dough into 2 tablespoon sized balls and roll into lemon sugar. Place sugar-coated balls onto greased [or nonstick] pan at least two inches apart. Press down on each ball lightly to help it spread out.
- Bake 10-12 minutes.
I originally made this recipe because I wanted to bake something unique and I happened to have some of these ingredients laying around from previous baking escapades. It’s seems like a weird combination at first, but trust me, these are reeeeally good!
- 1 1/2 stick room temperature butter
- 1 2/3 cup sugar
- 1 teaspoon lemon zest
- 1/2 cup crystallized ginger
- 3/4 teaspoon ground ginger
- 1 1/2 cup + 3 tbsp all-purpose flour
- 3 eggs
- 1 1/3 cup sugar
- 1/3 cup + 2 tsp lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350°F. Cream butter and 1/3 cup of sugar. Then stir in half a teaspoon of the lemon zest, ground ginger, crystallized ginger, and a pinch of salt. Stir in 1 1/2 cup of flour. Spread over a greased 13″ by 9″ pan and bake 12-15 min. Whisk the eggs, lemon juice, the rest of the sugar, and the rest of the lemon zest, 3 tbsp of flour, and baking powder until thoroughly incorporated. Pour over crust and bake 15-20 min.
What type of foods do you put ginger in?
Remember the White Chocolate Lime Cookies? Here’s another interesting flavor combination involving citrus and white chocolate, but with another ingredient:
Are you up to the challenge? Although, I personally don’t like coconut, everyone else I know does, and my family once asked me to make a coconut cookie and they ended up loving them! I also once made these for a bake sale and they sold out quick, I even got several returning customers! Is that a good enough reason for you to make these? 🙂
White Chocolate Lemon, Coconut Cookies
1 3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of room temperature butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
zest from one lemon
2 tbsp lemon juice
1 1/2 cup toasted sweetened coconut flakes (you can toast coconut flakes by putting them in a 350° F oven for 5-8 minutes, or until golden brown)
1/2 white chocolate chocolate chips
Preheat oven to 350° F. In a large bowl, cream together butter, sugars, egg, vanilla, lemon zest and lemon juice. Sift in flour, baking soda and salt and mix well. Fold in toasted coconut flakes and white chocolate chips. Butter a baking sheet and drop in cookie dough by 2-tablespoon fulls, about two inches apart. Bake 10-12 minutes. It’s okay if they’re a bit soft in the middle when you take them out because they’ll firm up.
What’s your favorite food with coconut?
I don’t know about you, but I sometimes crave a slightly salty cookie, and when I do, this recipe is perfect!
Pretzel Chocolate Chip Cookies:
2 sticks room temperature butter
1/2 cup white sugar
1 cup packed brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 cup chocolate chips
1 1/2 cup of any small type of pretzel
Cream together butter, sugars, vanilla, and eggs. Sift in flour, baking soda and salt and mix well. Fold in chocolate chips and pretzels. Refrigerate dough for an hour. Preheat oven to 350° F. Roll dough into 2-tablespoon sized balls and bake for 9-12 minutes.
What’s you favorite salty food?
Who would guess that lime and white chocolate are flavors that would go together? Well, that person is me 🙂 You have got to try this recipe. It’s changed my life, and it can change yours too.
*TheCookieBoss blog is not held accountable in the instance that this recipe does not change your life.
White Chocolate Lime Cookies:
- 2 sticks or room temperature butter (you can use 16 tbsp of fat-free sour cream, buttery spread, apple sauce, or any type of oil (except olive oil))
- 1 cup sugar
- 1 egg (or 2 egg whites or 1/4 cup of thoroughly blended silken tofu)
- 1 egg yolk (or 1/8 cup of thoroughly blended silken tofu)
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh lime juice
- 1 1/2 teaspoon grated lime peel
- 2 cups of white chocolate chips
- Preheat oven to 350° F.
- In a large bowl, mix butter, sugar, egg and egg yolk until creamy.
- Sift in flour, baking powder, salt. Mix in with lime juice and lime peel. Fold in chocolate chips.
- Roll cookie dough into two tablespoon-sized balls and place on greased oven pan.
- Bake 8-10 minutes or until lightly browned.