Sweet Potato and Blueberry Jam Cookies
Ingredients
- 1 cup oats
- 1/4 cup desiccated coconut
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed
- 1/2 cup sweet potato, cooked and mashed
- 2 tbsp plant-based milk
- 3 tbsp peanut butter
- 1 tsp cinnamon
- 4 tbsp blueberry jam
Preparation
Line a baking sheet with parchment paper
Preheat the oven to 180c | gas mark 4
Mix the flaxseed with 2 tablespoons of water and set aside
Place the oats and coconut into a food processor pulse into a flour
Transfer the mixture into a medium bowl
Add the rest of the ingredients together with the flaxseed mixture and stir to combine
Using a tablespoon, spoon the mixture into equally-sized portions onto the baking sheet
Using the back of the spoon, gently flatten each cookie into a circle about 1cm thick
Press a thumbprint into the centre of each cookie and fill each indentation with a little jam
Bake for around 20 minutes or until firm and lightly golden
Cool before serving
