Sweet Potato Cookie Recipe

This sweet potato cookie recipe is one that will be an instant crowd pleaser. The cookies are so moist from the applesauce and sweet potatoes. And the nutmeg and orange zest give it a flavor that will definitely want to make you eat more than one. I usually make it around the holidays to satisfy my sweet tooth in a healthier way.

Sweet Potato Pecan Cookies

1 ¼ cups spelt flour OR 1 cup plus 2 tablespoons whole wheat flour
1 ½ tsp baking soda
1 ½ tsp baking powder
¼ tsp salt
¼ tsp nutmeg
¼ cup unsalted butter, softened(see note)
¼ cup applesauce
¼ cup unrefined sugar
¼ cup honey
1 large egg, room temperature
15 oz can of sweet potato puree
¼ tsp vanilla
1 tsp finely grated orange rind
½ cup chopped pecans

Preheat oven to 400 degrees F.
In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg; set aside. In a separate bowl, cream together the butter and sugar. Beat in the egg, sweet potato, vanilla, and orange rind. Beat mixture into dry ingredients. Stir in pecans.

Drop batter by teaspoonful onto lightly buttered cookie sheets, leaving about 1 ½ inches between them. Bake for 12 to 15 minutes, or until browned. Cool on racks and store in an airtight container.

Makes about 3 dozen.

Note: If you want to add in some extra nutrition, replace one tablespoon of the butter with 3 tablespoons of ground flax meal. The cookies will usually cook faster when you use flax meal, so watch them closely.

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