Potato Flake Cookies Recipes

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POTATO FLAKE COOKIES *GLUTEN FREE*

I found this recipe on a cookie website and tried it using Bob's Red Mill Gluten Free All Purpose Baking Flour. They turned out great and tasted like normal cookies! It took me a few batches to get the browning right but I found that by cooking them slightly longer and having them be a little more browned they were easier to remove from the baking sheet and not have the cookies fall apart. I added the lemon extract to the batter because I had it on hand and it made for just a slight hint of lemon and they tasted great, but that can be optional. I also added some sprinkles for some color and my kids loved them. I also used a round pizza pan to bake the cookies in and they turned out better than a rectangular sheet.

Provided by LDSMom128

Categories     Drop Cookies

Time 50m

Yield 3-4 Dozen

Number Of Ingredients 11



Potato Flake Cookies *gluten Free* image

Steps:

  • In a large stand mixer, cream the butter well and add the sugars. Stir until well mixed. Add the egg and the vanilla and lemon extracts. Continue to stir until creamy.
  • In a seperate bowl, combine the flour with the salt and baking soda. Add the flour to the creamy mixture and stir until well mixed. Add the potato flakes and continue to stir well. You may now add the sprinkles or chocolate chips if desired.
  • Drop the dough onto the baking sheet, about 1 tbsp of dough for each cookie, leaving some room because they do expand pretty well.
  • Bake for about 10 minutes. Wait for about 1-2 minutes and remove the cookies from the pan. Enjoy with milk!

Nutrition Facts : Calories 1188.7, Fat 63.1, SaturatedFat 39.4, Cholesterol 233.2, Sodium 1320.2, Carbohydrate 157.5, Fiber 1.6, Sugar 138.3, Protein 4.7

1 cup butter or 1 cup margarine
1 cup sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 teaspoons lemon extract (optional)
1/2 teaspoon salt
1 teaspoon baking soda
2 cups all purpose gluten-free flour
1 1/2 cups potato flakes
candy sprinkles (optional) or chocolate chips (optional)

MABLE'S POTATO COOKIES

An easy rolled, refrigerator, no bake cookie!

Provided by Melissa

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 12

Number Of Ingredients 3



Mable's Potato Cookies image

Steps:

  • Boil unpeeled potato until soft. Let cool slightly then peel and mash.
  • Stir in confectioners' sugar into the mashed potato and mix until stiff. On a piece of waxed paper or plastic wrap roll out potato mixture into 1/4 inch thick rectangle. Spread peanut butter over entire area (adjust thickness to suit taste). Roll up jellyroll-fashion wrap with plastic wrap and refrigerate for few hours. Cut into slices to serve.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 47.1 g, Fat 10.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.3 g, Sodium 100.1 mg, Sugar 41.3 g

1 baking potato
4 cups confectioners' sugar
1 cup peanut butter

SWISS POTATO PUFFS

Encourage guests to mingle by serving these cute little morsels. They're transportable, mess-free and easy to eat in a few bites. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 dozen.

Number Of Ingredients 7



Swiss Potato Puffs image

Steps:

  • In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat., Combine the flour and potato flakes; slowly stir into pan. Cook and stir over medium heat until a smooth ball forms. Remove from the heat. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 53mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

1-1/3 cups water
1/4 cup butter, cubed
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup mashed potato flakes
3 large eggs
1 cup shredded Gruyere or Swiss cheese

MASHED POTATO COOKIES

Made to much mashed potatoes for supper, tired of having mashed potato cakes the next day.....then try this to use'em up. You'll be making extra potatoes just to make'em.

Provided by L DJ3309

Categories     Drop Cookies

Time 22m

Yield 4 dozen

Number Of Ingredients 11



Mashed Potato Cookies image

Steps:

  • In large saucepan heat molasses and butter til the butter melts.
  • Stir in the potatoes mixing til smooth, add dry ingredients, mix well.
  • Mix in walnuts.
  • Drop onto greased sheet, bake at 375' 10-12 min.

Nutrition Facts : Calories 915.4, Fat 43.2, SaturatedFat 16.7, Cholesterol 62.1, Sodium 1024.5, Carbohydrate 125.3, Fiber 4.9, Sugar 48.6, Protein 12.2

1 cup molasses
1/2 cup butter
1 cup cold mashed potatoes
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts

CORN FLAKE COOKIES II

My mom's easy recipe--Chewy, yummy cookies with breakfast cereal flakes, chocolate chips and nuts...This recipe can be halved or doubled, depending on how many cookies you want! Enjoy!

Provided by BLEEDINGROSE

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 14



Corn Flake Cookies II image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  • In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
  • Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 15.5 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 90.6 mg, Sugar 9.2 g

½ cup canola oil
½ cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups cornflakes cereal
1 cup rolled oats
1 cup semisweet chocolate chips
½ cup chopped walnuts

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