Perfectly sweet and ideal for enjoying them as a snack, or dessert. You can freeze these sweet potato cookies for later or even take them with you to have as a healthy snack!
INGREDIENTS
- 2 sweet potatoes (medium, or 1 1/3 cup canned sweet potato puree)
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup peanut butter
- 1/4 cup pumpkin seeds (optional, or add other nuts and seeds of your choice)
DIRECTIONS
- Make some holes with a fork into the sweet potatoes. Then, place them on a baking tray and bake for about an hour at 200 C/ 400 F.
- After they have cooled, remove the skin and mash them.
- Place the old-fashioned rolled oats into a blender or food processor and blend until they transform into flour.
- Transfer the flour into a mixing bowl along with the mashed sweet potatoes, peanut butter, and pumpkin seeds. Mix until well combined.
- Take around 2 tbsp (but doesn't matter, frankly; you can make them as small or big as you wish) and make a cookie shape. The cookies won't spread while baking, so you can place them close each to other.
- Using a fork, press gently on the cookies horizontally and then vertically (watch the video below).
- Bake the cookies for about 15 minutes at 175 C/ 350 F.
- Let them cool on a cooking rack for about 10 minutes and enjoy!
