Easy Oat Cookies with Sweet Potato
I love biscuits. I have an incredible appetite for them when drinking tea in particular. And with the cooler weather upon us in Perth, I have been craving far more tea than usual.
Of course, I must divulge that it is not that long ago that I would be baking or buying far less wholesome cookies than these. Ones with a lot more sugar and a lot less goodness. And funnily enough (I'm not laughing) I ate a lot more of the rubbish ones than I do these..
I now know a lot more about the way sugar effects appetite, our mood, motivation levels. And this recipe below shows you can still get a damn awesome cookie without the use of the crazy stuff, sugar.
It takes a bit of getting used to, this no sugar thing. I have fallen off the bandwagon a few times. And I will be sure to in the future. I'm not going to beat myself up about it. Or at least try not to :)
As I see it, I am doing the best I can by providing more nutritional choices in my home. We are still getting to enjoy cakes, slices, biscuits and desserts... They're just the healthier options.. They are still tasty too, without the highs and the lows. There is a huge benefit to that!
Let me know what you think xx
NOTE: You can use this beautiful sweet mash as a side by itself or in a salad with a dash of olive oil . Or as the topping of a shepherds pie or in salmon patties. There are SO many uses for sweet potato. It's an incredibly nutritious root vegetable with most children loving it also because of its sweetness.
EASY Sweet potato mash
1. Preheat oven to 200 C. Place the whole sweet potato (SKIN ON) on a lined baking tray and place in the oven for 45 minutes - 1 hour. Or until you can put a skewer through the thickest part and pull out easily. Take out of the oven and allow to cool completely. (It will shrivel a little)
- 1 cup sweet potato mash (see above)
- 2 tbs coconut oil
- 2 eggs
- 2 tbs honey
- 1 tbs maple syrup
- 1 1/2 cups rolled oats
- 3/4 cup minute oats OR quinoa flakes
- 1/2 tsp salt
- 1/4 cup sultanas
- 1 tsp mixed spice
- 2 tsp cinnamon
1 almond OR cashew OR walnut per cookie
1. Preheat oven to 170 C and line a tray with baking paper
2. Using a fork, mix the wet ingredients together in a large bowl
2. Now add the dry ingredients until combined well
3. Using your hands, roll into desired sized balls and place on lined tray. Using the back of the fork, flatten each cookie slightly and press your decoration into the middle.
4. Bake on the top shelf of the oven for 17-20 minutes. Or until they are a light golden colour.
* Allow cookies to cool completely before moving to an airtight container.
* Keep in the fridge for 3 days or freeze