Sweet Potato Oatmeal Cookies (Print Version)
# Ingredients:
01 -
2/3 cup Mashed Sweet Potato Puree
02 -
1 cup Quick Oats, scooped and leveled
03 -
1/4 cup Maple Syrup
04 -
1 teaspoon Vanilla Extract
05 -
1/3 cup Dark Chocolate Chips
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
02 -
Peel, trim, and cut sweet potatoes into 1-inch cubes. Bring 1 liter of water to a boil in a large saucepan. Add sweet potato cubes, cover, reduce heat to medium, and cook for 10-15 minutes or until fork-tender.
03 -
Drain sweet potatoes in a sieve and steam out at room temperature for 10 minutes.
04 -
Mash the cooked sweet potato cubes into a puree. It does not need to be completely smooth.
05 -
Measure 2/3 cup of mashed sweet potato puree and mix with quick oats and maple syrup in a bowl. Add optional ingredients like vanilla extract or chocolate chips as desired.
06 -
Ensure the batter is sticky and thick. If too wet, add more quick oats. If too dry, add more mashed sweet potatoes.
07 -
Scoop one tablespoon of batter, grease hands with coconut oil, and roll into a ball. Place on the prepared cookie sheet and flatten slightly. Repeat for all cookies, leaving space between each.
08 -
Bake for 15-20 minutes or until the sides and tops are golden brown. The cookies should remain moist and soft.
09 -
Cool cookies on a cookie rack for 10 minutes, then transfer to a wire rack. Store in the fridge in an airtight cookie jar for up to 3 months or freeze in zip lock bags.
# Notes:
01 -
For softer cookies, avoid overcooking. Adjust oat or puree amounts to manage batter consistency.
02 -
Cookies can be served as a snack or for breakfast on the go.