Thes yummy, muffin-like cookies are dense and moist and absolutely delicious. They are delicately sweet and have a wonderful, mild sweet potato flavor that is perfectly balanced by a generous amount of warm spices. The dried blueberries are also a nice contrast to the sweet potato base, adding a juicy, chewy burst of bright berry flavor.
This recipe was inspired by the pumpkin cookie recipe over at Joy the Baker's blog:
Blueberry Sweet Potato Breakfast CookiesNotes:
2 c (280 g) all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 c sugar
1/2 c canola oil
1 c sweet potato puree
1 tsp vanilla extract
1 c sweetened dried blueberries
1. Move a rack to the middle of your oven and preheat it to 325°.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a medium bowl, beat together the eggs and sugar until they lighten in color. Add the oil, sweet potato, and vanilla extract and mix until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir them together by hand until the dough is just barely combined. Gently stir in the blueberries.
5. Using a 1/4 cup measuring cup, measure out 1/4 cup mounds of dough and place them 2 inches apart on a lightly greased baking sheet. I was able to fit 6 cookies on my standard sized baking sheet.
6. Bake the cookies for 16 minutes, or until a toothpick inserted into the center of a cookie comes out clean. Cool the cookies on the baking sheet for five minutes before transferring to a wire rack to cool completely.
- These cookies will keep fresh four about five days in an airtight container.
- They also freeze well.
- These cookies tend to stick together a bit, so I recommend separating layers with some parchment paper.
- These cookies are about 200 calories each.