Life is too short to eat bad food.
I’m not one for diets, I am a firm believer in everything in moderation. I am lucky that I enjoy healthier foods, so eating a bit greener isn’t a big deal for me.
Now, I know what you’re all thinking. “Cookies?? I’m supposed to be doing [insert latest diet trend here] for January. I can’t eat cookies” – well my friends, you can.
These cookies are loaded with soothing ginger (perfect to kick that winter cold out the door), vitamin packed sweet potato, and immune boosting coconut oil.
This recipe is quite loose. Use different flour / omit oats if you wish.
Sweet Potato and Ginger Cookies (V)
Makes 6 – 8
1 medium sweet potato (peeled)
220g self-raising wholemeal flour
80g jumbo oats
80g unrefined brown sugar
2 tablespoons grated ginger
3 tablespoons coconut oil (melted)
1 teaspoon ground flax
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon each ground ginger / cinnamon (for roasting)
Large pinch nutmeg
Zest from 1 orange
Couple of drops of vanilla extract
Preheat oven to Gas Mark 6 / 200 oC
Cut the peeled sweet potato into chunks and place on a lined baking tray. Toss in a small amount of melted coconut oil, the ground ginger and cinnamon. Roast in oven for approx. 45 mins (or until very soft).
Once cooked, remove and set to one side to cool.
Turn oven down to Gas Mark 5.
In a bowl, combine the flour, oats, bicarb, spices and grated ginger. Mix well.
In a saucepan, melt the coconut oil over a low heat and stir in the sugar. Keep stirring until the sugar starts to dissolve.
In a bowl, mix ground flax with 2 teaspoons water and leave for 5 mins.
Mash the cooled potato into a puree. Add to the sugar mix with orange zest, flax mix and vanilla. Whisk well.
Add wet ingredients to dry and mix just until you get a dough type mixture.
On a lined baking tray, drop spoonfuls of the dough, evenly spread out.
Bake for 10-15 mins, until the edges start to brown.
Remove from oven, leave to cool for 5 mins before placing on a cooling rack to complete cooling.