Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (150g) old-fashioned GF rolled oats, NOT quick oats
  • 3/4 cup (120g) white rice flour, DO NOT use brown, they will not hold together*
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (240g) pure maple syrup
  • 1/2 cup (120g) cooked/pureed sweet potato (I used baby food sweet potato b/c it's so smooth)
  • 4 tablespoons (64g) sunbutter (Make sure there is no oil added. I used the Sunbutter brand, it has a little sugar and salt and is delicious.)
  • 1 tablespoon (15g) water (Or lemon juice would be yummy, or any plant milk. I used coconut in the photos. If using coconut, increase to 1 1/2 tablespoons)
  • 3/4 cup + 1 1/2 tablespoons (105g) powdered sugar, sifted if it is very lumpy
  • Since these are low-fat, these will be soft and have a moist muffin-like texture, but still so delicious. If you are wanting a more decadent cookie, then refer to my original Old-Fashioned Iced Oatmeal Cookies!

Instruction

  • Make sure your sweet potato is completely smooth and pureed and cooled before making these cookies. You don't want chunks or bits of potato because it is the smooth potato and starch from the potato that helps to bind these. I used baby food but if you cook it, make sure you either bake or microwave it. Do not steam it, as that will impart too much water in it. Then mash it well before measuring.
  • Preheat the oven to 350°F and line 2 large sheet pans with parchment paper.
  • To a large bowl, add the oats, rice flour, cinnamon, baking soda and salt and stir until combined well.
  • If not using the sweet potato baby food, it might be best to mix the liquids (syrup, potato, sunbutter) separately with a whisk or blend them just to make sure the potato is smooth. Then pour the syrup, sunbutter and sweet potato puree over the dry ingredients. Stir for at least 2 minutes vigorously until the mixture thickens up very well. The longer you stir, the more it will thicken.
  • Drop by large spoonfuls (I used a soup spoon), about 2 tablespoons worth, onto the pan and space them about 2 inches apart. The batter should be soft, not stiff, and slightly spread out a bit once you drop the batter on the pan. You do not need to flatten out the dough.
  • Bake one pan at a time for 12 minutes until they have spread some, puffed up and have a nice golden color.
  • Cool on the pan 10 minutes and then transfer to cool completely on a rack before icing. These are tender, but will firm up as they cool. They should be very soft but hold their shape.
  • For the icing, add the sugar and water (or milk) to a small bowl and whisk very well until it comes together and is completely smooth. Do not be tempted to add more liquid. Add the icing to a baggie, cut a small tip off the corner and drizzle it on. I store mine in the fridge because it makes them a tad firmer and somehow more moist.