If you like sweet potato, you will like these cookies. It's a healthier snack option that tastes so good that you can eat without the guilt. This is also kid approved, sweet enough to make them happy. As an added bonus it's allergen friendly, no eggs, dairy, soy or nuts And finally, it's not a difficult recipe, your kids can help out!
Ingredients
2/3 cup whole oats
1/8 cup ground rice*
1/8 tsp sea salt
¾ tsp baking powder
½ cup boiled mashed sweet potatoes
¼ cup whole raisins
1 tbs water (more if needed)
1 tbs grapeseed oil (or other neutral flavored vegetable oil)
½ tsp vanilla extract
¼ cup dairy free chocolate chips** (or cacao nibs)
*coarse ground rice for a crunchy texture
**In Trinidad try Suneaters or Cocobel Chocolate
Directions
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, combine until well mixed, the oats, ground rice, salt, baking powder. Add the
mashed sweet potatoes, incorporate to form a loose crumbly mix.
Process the raisins in a blender with the water and oil to form a thick but smooth-ish puree.
Add the raisin puree, the vanilla extract and the chocolate chips to the sweet potato mix. Knead the
mixture until the dough comes together to form a loose ball. Add more water if necessary to hold the dough together.
Pinch off pieces of the dough and roll into smaller balls about 1 ½ inches in diameter. Place the rounds on the baking tray and press into disks about 1/4 inch thick with space between each cookie.
Place in the center of the preheated oven and bake for 7-10 minutes, or until lightly browned.
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.