CRUNCHY OAT, PECAN & CRANBERRY COOKIES

makes 3 - 4 portions

So, here are some cookies for those long festive mornings when everyone wants to stay in bed a little bit longer. Reading papers, sipping tea, chewing a cookie or two, musing whether to go for a run or forget it altogether and start watching a movie straight away. Comes without saying, these are gluten/dairy free and super gut friendly. Very friendly for your blood sugar levels also, as reasonably high in protein and good fat.

Ingredients:

• 2 cups porridge oats
• ½ cup coconut oil, melted
• ⅔ cups sweet potato purée*
• ¼ cup maple syrup or honey
• 2 eggs
• ½ cup dried cranberries
• ½ cup chopped pecans or walnuts
• ⅓ cup ground flaxseeds
• 3 Tbsp cacao nibs (optional!)
• ½ cup flaked almonds
• ½ teaspoon ground cardamom
• 1 tsp cinnamon
• ½ tsp sea salt

Method:

*sweet potato purée is literally sweet potato peeled, cubed and boiled or steamed, then drained and mashed with a fork.

1. Just bring all ingredients together and mix well.
2. Use a spoon or ice cream scoop to shape cookies on a tray, make them sort of small egg sized, then slightly flatten (remember to use baking paper on your tray!)
3. Top up with some more flaked almonds
4. Bake at 175 C/fan for 25 mins or till golden brown
5. Enjoy!