Check it out here.
Oh yeah, and it's vegan.
I decided I had to attempt to make it myself. Anything that good, I wanted in my recipe arsenal.
Weeeeellllllll..... it was quite a search, trying to identify what exactly makes a cookie chewy. I came across conflicting information, from adding more oil or butter to less, to adding molasses, to using brown sugar, to simply using shorter baking times.
I finally settled on 2 sweet potato cookie recipes, and tweaked them both just a tad (one wasn't actually vegan, but was easy enough to change), for a head-to-head cookie-off. Since I didn't need two full batches of cookies, I made one full batch and one 1/2 batch. At the last minute I switched which recipe I chose for the full batch, and wouldn't you know it? I ended up liking the 1/2 batch better. Sigh. In any case, here is that recipe.
Ingredients (for full batch):
- 1 cup sweet potato puree
- 2 cups flour (you can use all whole wheat, or part whole wheat; I used white)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp pumpkin pie spice (optional.... but I love the stuff!)
- dash ground nutmeg
- 1/2 cup oats
- 1/2 cup vegan butter, room temp
- 1/2 cup sugar + scant 1/2 cup agave syrup (or 1 cup sugar total if you don't have agave)
- 2 Tbsp molasses (not blackstrap)
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1 egg replacer, such as Bob's or Ener-G, or other suggestions here.
- ~1/2 cup dried cranberries, or more to preference
- Sea salt for sprinkling on top
- Peel, cut, and boil the sweet potato until tender (1 medium to large sweet potato will be enough for 1 batch). Place in food processor & mix until smooth. I actually added in a little maple agave syrup to sweeten it up just a tad.
- Mix together the flour, spices, baking soda & powder in one bowl.
- In another large bowl, mix butter & sugars. Add in the egg replacer, sweet potato puree, and vanilla, and mix well. As a side note, there are many different types of egg replacers- if you are using a mix powder like Bob's or Ener-G, the instructions tell you to mix a given amount with water; but if you use other replacers, don't mix them before you add them (add wet to wet and dry to dry)- such as vinegar and baking power or soda... in case you forgot your elementary school science days ;-).
- Mix all ingredients together, adding in more cranberries if desired.
- Preheat oven to 350.
- Drop by spoonful onto non-stick cookie sheets and flatten slightly. Sprinkle each cookie with a little sea salt and bake for about 10-12 minutes.
No. Not even close. My cookie tasted more like a little cake, a sort of muffin-cookie. It was good, it just was not at all like the Smart Cookie. Oh well. I guess some cookies are best left to the professionals. In the meantime, my recipe makes for a good little breakfast bar or snack!
I'm calling them sweet potato muffies. (muffin-cookies- just go with it).