Runners' Beans

Sweet potato cookies

Sweet potato cookies - run fast, eat slow


This recipe for cookies is fantastic, you can eat it for breakfast and the kids love it.  Ingredients like sweet potato, coconut oil and oats give it a great nutritional profile.  Hope you enjoy it.3 C Rolled Oats (gluten free if required)

1 C Almond flour/mea

l 1tbsp grated fresh ginger or 1tsp ground

2tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp fine sea salt

1 C sweet potato (yam) puree (you can bake or microwave if short on time a sweet potato and scoop the flesh out or - cough- just buy it in a can)

1/2 C maple syrup Grade B

1/2 C melted coconut oil

1 tsp vanilla extract 1/2 C raisins


1. Preheat oven to 350F.  Line a baking sheet with parchment paper.

2. In a food processor or high speed blender, pulse the oats until roughly chopped.  In a mixing bowl combine oats with almond flour/meal, ginger, cinnamon, baking powder and salt.

3. In a seperate bowl, whisk together the sweet potato, maple syrup, coconut oil, vanilla and raisins.  Fold the two mixtures together and stir until blended.  Its a very thick dough.

4. Use a 1/4 C measuring cup to drop the batter onto the baking sheet.  Space them 1 inch apart and lightly press down on each one to slightly flatten.

5. Bake in the center of the oven until the bottoms are a deep golden brown, 25-30 minutes.  Leave to cool.