from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 282
Did I like them? Oddly, yes. But not like a like an “actual cookie” or something decadent. Let’s not confuse the situation.
Was it easy to make with readily available ingredients? Well, not so much. I just about burned out the engine on my VitaMix trying to puree the ingredients. Then, the mixing of the wet ingredients with the dry ingredients was better than a power yoga workout. So be ready for that.
What specifically did I like about the recipe? Like I said, they taste good to me. Good enough that I am sure that I am eating too many of them every day. Perhaps it’s the bits of dried apricot inside of them–that’s oh so yummy. But I’m not sure if they would taste good to the uninitiated or anyone below the age of 40.
Did my teenage daughter like it? She took the smallest bite possible and then couldn’t go any further. She just couldn’t get past knowing that there were beans in the cookies.
Did my eight or five year old try it? They saw me making them. They stayed far away.
Would I make it again? Probably not (it’s a texture thing). But that should not deter you from trying out this recipe. You must experience them for yourself!
Is there anything I would do to improve on it if I made it again? The recipe did not indicate anything about shaping the batter into a cookie shape. It just said to spoon the batter onto a cookie sheet. But even if it had indicated shaping the batter, that would have been a sticky pain in the butt. I would much prefer to bake the batter in mini muffin pans–that way the consistency wouldn’t be dissonant with the shape of the finished product. I would call them “muffins” and I think my family might enjoy them.
Overall Grade (completely unscientific, I admit): B-
Have you made Talia Fuhrman’s Sweet Potato Peanut Cookies? What were your impressions? Leave a comment below.
Still don’t have the book? What are you waiting for? These recipes are funky (in a 1970s disco kinda way).