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.