Loyal store customer Mary told us about these nutrition packed, portable cookies. Nutritionally-dense sweet potatoes and whole grains are combined with anti-inflammatory spices from British Cake Spice. Oh, and they’re delicious, too! Bake these, tuck them in the freezer then grab one on your way out. Our new favorite breakfast. Thanks Mary!
Adapted from Run Fast Eat Slow
Time: 45 min
Makes 12 CookiesRating
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Loading...| 3 cups old fashioned oats | |
| 1 cup almond flour or almond meal | |
| 1 Tbl British Cake Spice | |
| 1/2 tsp baking powder | |
| 1/2 tsp Himalayan Salt | |
| 1 cup cooked, mashed sweet potatoes | |
| 1/2 cup maple syrup | |
| 1/2 cup All Natural Avocado Oil | |
| 1 tsp Pure Vanilla Extract | |
| 1/2 cup golden raisins | |
| Ginger Sugar |
| 1. | Preheat oven to 350°F. Line a baking sheet with parchment paper. |
| 2. | Using a food processor or vitamix, grind 2 cups of oats to chop fine. Pour in a bowl with the remaining 1 cup of unground oats. Whisk in the almond flour, British Cake Spice, Baking Powder and Himalayan Salt. In a separate bowl, stir together the sweet potatoes, maple syrup, All Natural Avocado Oil, Pure Vanilla Extract and raisins. |
| 3. | Combine the oat mixture with the sweet potato mixture. Using a 1/3 cup measuring cup or scoop, drop batter onto baking sheet. Flatten with a spatula to form a cookie shape. Sprinkle each cookie with Ginger Sugar. Bake for 25-30 minutes or until the bottoms are golden brown. |
| 4. | A note about the sweet potatoes: we used a fresh sweet potato that we steamed, peeled and mashed - then measuring out a cup of mashed sweet potato. We've also baked these using a cup of mashed canned potatoes and they were a little heftier in weight and more dense versus the fresh. However, both versions were delicious and gobbled up quickly! |
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