In an effort to have sweets, but in a healthy-ish manner I made sweet potato cookies. These cookies aren’t overly sweet, but have a chewy texture without believing that sweet potato is a main ingredient.
When oats, coconut, sweet potato and chocolate are thrown into the mix, anything is possible.
Oatmeal Sweet Potato cookies with dried cranberries
adapted from carrotsncake.com
Makes approximately 2 1/2 dozen cookies
2 cup old fashioned oats
1/2 cup all-purpose flour
2/3 cup packed brown sugar
1 cup shredded coconut
1 cup dried cranberries
2 cup mashed sweet potato (microwave 2 medium potatoes for 10 minutes, scoop then mash innards, let cool)
1/2 cup canola oil
1 tsp salt
1 tsp ground cinnamon
1/2 cup semi-sweet chocolate chips (optional)
Pre-heat oven to 350*F. Line a baking sheet with parchment paper or non-stick mat or spray baking sheet with non-stick cooking spray. Combine all ingredients in large mixing bowl. Blend well.
Drop batter by heaping tablespoons onto prepared baking sheet. Flatten cookies with back of spoon.
Bake for 18-20 minutes.
Remove from oven. Cool on wire rack.
Don’t knock ’em until you try them!