Healthy but with a hint of decadence. You'll be going crazy for these cookies. Easy as 1, 2, 3 – oats, sweet potato, and raisins are the main ingredients with a drizzle of semi-sweet chocolate. These cookies will fill you up and give you a boost of energy! Packed with fibre, B and C vitamins, antioxidants and healthy carbs, this is a perfect lunch kit snack!
Yield: Approximately 24 cookies
Ingredients
For the cookies:
1 cup oat flour (grounded whole oats)
1 Medium Sweet Potato cubed, approximately 3 cups (steamed or boiled)
½ Cup Raisins (helps bind the batter giving the cookie a slightly gooey texture)
1/3 Cup Coconut oil
1 tsp Baking Soda
½ tsp Cinnamon (you can omit or switch for cardamom or nutmeg)
2 tsp Vanilla
Pinch of salt
Chocolate Ganache:
½ cup non-dairy chocolate chips
1 tsp coconut oil
Method
Blend all of your ingredients, excluding the oat flour, in a food processor until smooth and only small remnants of the raisins can be seen. Note: It's best to blend the ingredients while the sweet potato is still warm, as it helps to soften the raisins, making them easier to blend.
Transfer to a bowl and fold in the oat flour until well combined.
Preheat oven to 350ºF
Lightly grease a baking pan or line it with a silicone baking mat. Scoop or spoon an average of 2 Tbl batter onto your baking sheet and use your hands to flatten and shape them. These cookies won’t spread so don’t worry about them being to close together on the baking tray.
Place in the oven and bake for 15 minutes.
Let cool.
While your cookies are cooling you can start on the chocolate ganache.
Place chocolate chips in a microwaveable bowl and microwave for 30 seconds. Take out to stir and repeat for another 30 seconds.
Stir in the coconut oil (if using), then drizzle onto your cooled cookies using a small whisk or fork. The chocolate will start to harden after a few minutes. These are best kept in a sealed container in the fridge.
Feel free to have some fun with these cookies by adding some extra toppings for some pizazz! Hint: toasted coconut!
Notes:
You can substitute the sweet potato for squash, pumpkin or bananas. You can also omit the chocolate from this recipe and fold in some extra raisins or nuts into the cookie batter for a processed sugar free option.
I always make a big batch of oat flour (made by grinding whole oats) at a time to keep handy in the pantry.
When you make this recipe, share on social media and tag @youthful_vegan so I can see! Use the hashtags #YVpickyeaterscollection and #YVbetterblendercookies in your post!