These cookies are very similar to yesterday's, but without the zing that ginger adds. Instead, these are coconut-bliss. Kind of tropical, in tune with the weather of late. They come from the same source, and like yesterday's cookies are easy to whip up and come out somewhat like a granola bar, but bite-sized and easily portable on my walks with the ladies. Got to love a quick Sunday afternoon treat!
Coconut Sweet Potato Oatmeal Cookies
Makes: about 2 dozen cookies
2 ripe bananas, mashed
1 tsp vanilla extract
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 1/2 cups old-fashioned oats
2/3 cup shredded coconut, unsweetened
1/2 cup pecans, chopped
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp sea salt
1/4 cup cooked sweet potato (or pureed pumpkin)
1/4 - 1/2 cup chocolate chips (optional)
Preheat oven to 350F and line 2 large baking sheets with parchment paper or silpat.
In a large mixing bowl mash 2 ripe bananas. Add vanilla, coconut oil, maple syrup and mix well.
In a separate bowl, combine oats, coconut, pecans, cinnamon,
baking powder and sea salt. Slowly stir the sweet potato into the oat
mixture making sure to break up all of the clumps.
Stir this mixture into the wet mixture.
Using an ice cream scoop, scoop about 2 tablespoons of the batter onto the cookie sheet to form a cookie. Bake for 15 minutes, then remove from
oven and allow them to cool for about 15 minutes.
Sweet Potato Soul.