Do you ever make a recipe, and then remake it but cook it in a different way?
This is what happens when you take my Sweet Potato Cookie-Blondies and cook them in the microwave on a plate- crisp yummy cookie-crisps!
I don’t really have a recipe to post, you can find that here, but just wanted to share another way to eat these!
They take on a bit of a chewy texture too- not a cracker-y dry texture, but a crispy chewy soft texture. I totally love them!
Sweet Potato Cookie-Crisps
Ingredients:
1 batch of sweet potato cookie-blondie dough
Method:
1. Pour batter onto a parchment paper lined plate, enough to just about fill the plate.
2. Microwave on high 10 minutes. It should look like a thin pancake. Microwave ovens may vary- adjust your time accordingly. You don’t want it to burn!
3. Carefully flip the cookie by laying it facedown and peeling off the parchment paper. Then put it back on the paper and return to the microwave.
4. Cook about 5 minutes until it looks crispy but not overdone.
Serves 4. For nutrition info see here and scroll down.
