Oaty choc chip cookies

I like keeping things simple. I’m not so good at it in some areas of my life, but one area where I am always winning at the keeping it simple game is cooking and recipes. I bloody hate recipes that have long ingredient lists and complex procedures. I’d much rather be able to make things with a few ingredients that taste great, and ahem, cheat with a few supermarket goodies when I need extra flavour, like curry pastes for example.

This sweet potato puree and oaty choc chip cookies are a prime example of this. Simply roasted and blended sweet potato is used to sweeten these cookies, but can also be added to a number of different meals and snacks. The cookies themselves contain only four ingredients, are vegan friendly and have no added sugar. What’s not to love?

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Try using the sweet potato puree stirred into porridge, mixed with yoghurt or beaten with two eggs to make my sweet potato pancakes. It could even be used as a spread or dip!

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The combination of sweet potato, chocolate and peanut butter is always a winner in my book too!

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These cookies are based on a recipe I often use in my community projects. It’s perfect because they show people how simple healthy and tasty snacks can be, plus they are perfect for making with children.

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Sweet Potato Oaty Choc Chip Cookies
Yields 9
Really easy to make healthy choc chip cookies
Print
For the puree
  1. At least 2 medium sweet potatoes (or more)
For the cookies
  1. 1/2 cup of porridge oats
  2. 1/2 cup of sweet potato puree
  3. 1/4 cup peanut butter
  4. 1/4 cup chocolate chips (use dairy free to keep it vegan)
To make the puree
  1. Pre heat the oven to 200 degrees. Wrap the sweet potatoes in foil and bake until very tender which should take 40 minutes to an hour depending on their size. Allow to cool and scoop out the flesh. Either mash very well or puree in a food processor.
To make the cookies
  1. Pre heat the oven to 180 degrees. Add all ingredients to a bowl and mix well. Line a baking tray with grease proof paper and measure out spoonfuls of the dough to form into cookie shapes. Bake for 15 - 20 minutes until firm and slightly golden. Leave to cool on the tray.
Notes
  1. Store these in an airtight container and they should last 3-4 days. If you don't fancy the sweet potato, try using one mashed banana instead.
Wholeheartedly Laura http://wholeheartedlylaura.com/
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The sweet potato puree can be replaced with a mashed banana and the chocolate chips left out and replaced with dried fruit or chopped nuts if you’d prefer. It’s a very versatile recipe!

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Do you like simple recipes or more complex ones? Are you a sweet potato fan?

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