Sunday, 12 October 2014

Sweet Potato Spiced Cookies

These oatmeal cookies are chewy and mildly sweet.  I chose to use a sweet potato for its natural sweetness (so I could cut back on the added sugar), but you could swap it for pumpkin puree and add a little more maple syrup if you prefer.

For a gluten free option, be sure to purchase oats labelled Gluten Free, as regular oats can be subject to cross contamination with wheat products.

Makes 24


1 sweet potato, microwaved and cooled
2 cups oat flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
2 tbsp coconut oil (or Canola)
3 tbsp pure maple syrup
1 tbsp molasses
1 large egg
Canola spray, for greasing


Poke holes in a sweet potato and microwave for 8 to 10 minutes, until tender.  Allow to cool.  Slice open sweet potato and scoop out flesh (should be about 1 cup) and put into a bowl.  Set aside.

Preheat oven to 350 degrees F.

In a food processor or blender, pour oats and grind into a flour.  Pour oat flour into a large mixing bowl.  Add baking soda, salt and pumpkin pie spice and mix.  Add sweet potato, coconut oil, maple syrup, molasses and egg.  Mix until uniform.

Spray a baking sheet with Canola spray.  Using a 1 tbsp measuring spoon, scoop out batter and place on baking sheet with space between cookies.  Using a fork, gently press down on cookies to flatten the surface.  Bake for 8 to 10 minutes.  Allow to cool.

Nutrition (per cookie)

Calories 55
Fat 1.8g
Carbohydrates 8.6g
Fibre 1.0g
Sugars 2.6g
Protein 1.3g

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