Yes, I'm still making recipes with sweet potato and pumpkin even though Halloween has been and gone. I just can't help it.
These cookies couldn't be easier to make - perfect taken into work for when the 4pm hunger hits. Reduce the amount of maple syrup (and increase the milk by the same amount) and you have yourself a breakfast cookie to eat on the run.
200g GF rolled oats
1tsp baking powder
1/2 tsp ginger
Pinch Himalayan/sea salt
250g cooked sweet potato, flesh only, or pumpkin purée
50ml maple syrup or brown rice syrup
40ml plant based milk
2 egg yolks
100g coconut oil, melted
5 medjool dates, chopped
- Preheat oven to 180C
- Mix all ingredients together in a bowl using a wooden spoon, until thoroughly combined.
- Spoon 12 equal dollops of the mixture onto a lined baking sheet and smooth over to make a round disc, about 1.5cm thick
- Bake in the oven for 18-22 minutes, until slightly golden.
- Remove and cool on the tray for 5 minutes, before cooling completely on a wire rack. They should be slightly crunchy on the outside and soft on the inside.