Sweet Potato Peanut Butter Oatmeal Cookies
Awhile ago while doing my daily round of blog reading, I saw someone suggest putting nut butter on a sweet potato.
My first thought…”Gahhh, people are brilliant. How do these geniuses come up with this stuff?”
So I roasted two sweet potatoes with every intention of spreading peanut butter on one and saving the other to eat later on in the week. Buuutttt then I got distracted and started thinking about that stuffed sweet potato I ate the other day.
So instead of sticking to the plan, I ditched the peanut butter idea and stuffed the potato with some chicken, cabbage, pistachios, avocado chunks, and BBQ sauce…and then I ate it.
And then about an hour after I finished it, I started to really want to try the peanut butter and sweet potato combination however, now I also wanted something a little bit sweeter. So I scraped the flesh out of the remaining sweet potato, added in some peanut butter and oats. And 10 minutes later…the sweet potato cookie was born.
And it is very likely that I ate three as soon as they came out of the oven…
absence desire makes the heart appetite grow fonder, right?
Sweet Potato Peanut Butter Oatmeal
makes 12 cookies
1 cup oats, divided
1/3 cup brown sugar, loose
1/3 cup sweet potato puree
1/2 cup peanut butter (mine had salt)
2 Tbsp applesauce
1 heaping Tbsp peanuts, raw (optional)
Preheat oven to 350F.
In the bowl of a food processor, process 1/3 cup oats until ground into a flour. Add in the brown sugar and sweet potato puree and process until smooth. Pour this mixture into a separate bowl and add in remaining oats, peanut butter, applesauce, and peanuts. Mix all the ingredients together until a dough is formed. Roll dough into 12 balls and place onto a nonstick cookie sheet. Press down the dough balls with the back of a fork. Bake cookies for 7-8 minutes. Remove from the oven when the bottom of the cookies are golden brown. Cookies should seem underdone.
These were great straight out of the oven, at room temperature and even ice cold after being frozen in the freezer. I kept the majority of mine in the freezer. They make a great quick dessert.
[Note: If you want a sweeter cookie, add 1/2 cup brown sugar instead of the 1/3 cup. Also, if your peanut butter doesn’t have salt in it, add in a scant 1/4 tsp salt.]