Wholesome, Nutritious & Delicious.
These Lemon Sweet Potato Cookies are an adaptation of my 'Better Blender (Sweet potato) Cookies'. They're refined sugar free, gluten free and scrumptious at every bite!
For this recipe, I simply switched the vanilla for @cgacaribbean lemon coconut oil, added a drizzle of maple syrup to the batter, and topped the cookies with slivered almonds.
For breakfast; we served these delicious, chewy, gooey, cookies in a stack with a drizzle of maple syrup, and a dollop of blueberry jam.
It was decadent & divine!
See below for the recipe!
1 cup Oat Flour (grounded whole oats)
1 Medium Sweet Potato, cubed approx 3 cups (steamed or boiled)
½ Cup Raisins, Sultanas or Pitted Dates (adds the right amount of seeetness and helps to bind the batter)
1- 2 Tbl Maple Syrup (adjust to taste)
1/3 Cup Coconut oil @cgacaribbean
1 tsp Baking Soda
1 tsp Cinnamon
1-2 tsp Lemon Infused Coconut Oil @cgacaribbean
Pinch of salt
Slivered Almonds for topping
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; 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.
Scoop or spoon an average of 2 -3Tbl of batter onto a baking sheet, then use your hands to flatten and shape them. Now, top each cookie with slivered almonds and a drizzle of maple syrup. Note: 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 or until golden brown.
Feel free to have some fun with these cookies by adding some extra toppings for some pizazz! Hint: toasted coconut!