Today was a pretty exciting day for me – I got bangs! I don’t change my look often, but in the winter, I really do love having them. I remember the first time I ever got them, about two years ago, I walked in and said to my hairstylist – I just need something…. different. It was a crappy time in my life and I just needed a change, and the bangs, symbolically were my physical manifestation of that. And just like two years ago I left the hair salon with some pep in my step thinking, this really works for me!
I kind of think that these cookies have the same thing going for them. I am a big, BIG, fan of chocolate chip cookies. I can probably attribute several periods of weight gain my life solely to the consumption of chocolate chip cookies. But sometimes, you just need a change, and when that happens, these cookies come through, big time!
These are definitely not super sweet cookies, but they do fill even my extremely demanding sweet tooth. I have a couple each day with lunch or dinner (or um, both… or for dinner – only once!). But I always feel satisfied afterwards, and I don’t get that gross sugar high I like I do after binging on super sweet foods.
Sweet potato cookies are traditionally southern, and usually have pecans in them, but I think the cranberries give it a lighter, more festive seasonal touch. These would even be great as a part of a desert spread at Thanksgiving Dinner!
Don’t fret about that holiday though – in the week leading up to Thanksgiving I’ll have some great, healthy alternatives to Thanksgiving favorites (and a few not so healthy ones too! )
- 1 1/2 teaspoonsFlax Meal
- 3 teaspoons Water
- 3/4 cups Whole Wheat Pastry or All Purpose Flour
- 1/2 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 1/4 cup Apple Sauce
- 1/3 Cup Coconut Palm Sugar
- 1 small mashed Sweet Potato (about 1/2 cup)
- 1/4 tsp Vanilla
- 1/4 cup chopped fresh Cranberries
- Preheat oven to 375°
- In a medium bowl mix together flax and water and let sit for 5-10 minutes, until thickened.
- Add to flax the apple sauce, coconut palm sugar, vanilla and sweet potato and mix till well blended.
- In a separate bowl add flour, baking powder, baking soda, salt, cinnamon and mix until well blended.
- Add, slowly, the dry ingredients to the wet ones folding until thoroughly mixed.
- Then, lightly stir in cranberries to batter.
- Drop large spoonfuls of batter on to wax paper or a silicone baking sheet and bake for 18-20 minutes