Sweetpotato Oatmeal Cookies
1 1/2 cups old-fashioned rolled oats
1 1/4 cups whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup orange- or yellow/white-fleshed sweetpotato puree
3/4 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/3 cup chopped pecans or walnuts, toasted
1/3 cup raisins
1/4 cup semisweet chocolate chips
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In medium mixing bowl, whisk together the oats, flour, cinnamon, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the sweetpotato puree, sugar, butter, egg, and vanilla. Add the dry ingredients to the wet ingredients, stirring until just combined. Gently stir in the nuts, raisins, and chocolate chips.
Drop the dough by heaping tablespoons onto the prepared baking sheets, arranging them 2 inches apart. Flatten each mound by hand or with the back of large spoon. Bake until golden brown and just set, about 15 minutes.
Transfer to wire racks and cool for 5 minutes. Remove the cookies from the baking sheets to the wire racks and cool completely.
Recipe courtesy of Nutrition Budgeteer