I had only few tablespoons of leftover mashed sweet potatoes and I couldn’t throw it out. I don’t know how this idea came into my mind when I decided to make cookies, and you know what? Leftover sweet potatoes puree got the new life! I mixed ingredients like for shortbread cookies; I was trying to make it a bit healthier, so I used fine oats instead of plain flour and raisins for a sweet taste. You can even omit the sugar or maple syrup and add more black or golden raisins, they have quite enough its natural sweetness.
Sweet potato&Raisin Cookies
- In a bowl, mix oats with ground almond, add soft butter, sugar (or maple syrup) and molasses if using. Mix until just combine. Fold in raisins.
- Make a log (4cm diameter) and cut into 1cm-width discs.
- Arrange cookies on a lined the baking sheet. Press into each cookie few almonds, if using. Bake in preheated 180C oven for 12-15 minutes or until light brown color.