So, I had a can of sweet potato puree and I was trying to figure out what I could do with it. I have been working on some butternut squash waffles and it occurred to me take what I know and make a cookie first, if it can hold up here it can make the waffle maker...so here it is!
2 large mashed bananas
1 1/2 cup of sweet potato puree
2 cups of gluten free oats
4 teaspoon of baking powder ( I didn't have baking soda on 1 teaspoon of baking soda if that is what you have on hand)
1 cup of Enjoy Life Dark Chocolate Morsels Dairy, Nut & Soy Free
1 teaspoon of salt
1/4 coconut flakes
1/4 cup of organic maple syrup
1 tablespoon cinnamon
Coconut sugar on hand to sprinkle on top
Mix all ingredients together then take a 1/4 cup measuring cup and scoop mix onto a parchment line cookie sheet. Spread out 12 cookies onto two sheet and put into a preheat 350 degree oven for 25 minutes. Put on a cooling rake and enjoy.
If you are not going to serve immediately place in fridge once completely cooled then wrap individually and freeze. Take one cookie out the night before and enjoy this wonderfully nutritious breakfast cookie!
Stacie A. Zamperini M.Ed.