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.
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)