Sweet Potato Oatmeal Raisin Cookies

I hope you all have had a wonderful holiday season so far and are enjoying yourself wherever you may be! My husbands birthday is 2 days before Christmas so I tend to be more focused on his big day than on the holidays. I ensured he was pampered all day long. We enjoyed a beautiful hike together with the most beautiful views. It was very nice to get in nature and work some different muscles that hadn't been used in a while. :)
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We started his big day with Sweet Potato Lattes and a Smoothie Bowl!

It was a strawberry, banana, pineapple smoothie infused with beet powder, served with fresh mango and cranberries on top. He said it was better than cake. Success!
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We enjoyed "cheese" and crackers on the trails and it was so special, what a treat for vegans. The recipe is featured in my new e-Book that you get upon subscribing!! :)

When I was growing up it was tradition that we'd get whatever our heart desired for our birthdays for dinner and dessert. I asked my husband what he would like and he asked for a vegan omelet! I responded "with home fries and a biscuit with jam?" He smiled and said yes! I knew I was up for a challenge but thankfully Richa with VeganRicha.com came to the rescue. If your an omelet lover like my husband then you must try her incredible recipe, click HERE. It came out PERFECTLY! My husband declared it was the best one I've made yet and raved about how good it was. I HIGHLY recommend her inventive recipe. The home-fries recipe can be found HERE and the gluten-free nice and easy biscuit recipe HERE. The meal can be yours too!!! :) We ended the day with a special cheesecake creation that I'll gladly share soon.

Now, back to the sweet, warm, soft, moist cookies!

Sweet Potato Oatmeal Raisin Cookies that are out of this world, hard to stop at two, unbelievably good cookies!

We shared them with our friends on Christmas Eve and I was asked "YOU made these??" I proudly said yes! Knowing they're gluten-free, vegan, refined-sugar-free and oil-free!!! Healthy cookies that taste like your having a guilty treat but wait - no guilt here!! Only a couple cookies remained when we left and everyone raved about them even asking for the recipe. Fortunately I modified a recipe of mine so I was able to easily share on the spot. So here it is!!

Makes 24 cookies
Ingredients:

• 2 Cups Almond Meal
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1.25 cup sweet potato puree*
• 1/4 cup mashed banana for oil-free (or olive oil)
• 1.5 tsp Flax Meal
• 1/4 cup warm water
• 3/4 cup dates
• 1/4 cup warm water
• 1 tsp vanilla
• 2 tbsp agave syrup (or use a maple syrup or honey for vegetarian)
• 2 cups Gluten Free Rolled Oats
• 2 cups raisins

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Directions:

1. Preheat oven to 375 degrees Fahrenheit. Prepare a baking sheet with baking paper or lightly grease.
2. Create the almond flour by blending raw almonds together until a fine powder is formed (or use a prepared almond flour).
3. Place almond flour, baking powder, baking soda, salt cinnamon and nutmeg into a large bowl and mix until well combined.
4. Mix the flax meal and warm water in a small bowl. Mix well to create a vegan egg substitute. Set aside to congeal. For non-vegans an egg could be used here.
5. Combine the dates and warm water in a food processor, pulse until a chunky paste is formed. In the same container, add the flax mixture, vanilla and agave syrup. Pulse until mixed well.
6.  Incorporate the wet to dry until mixed well. Slowly add in the oats and raisins, folding until well combined.
7. Take a big spoonful of batter, form into a nice sized ball and press into the shape of a cookie. (Wet hands help here!) Place on the prepared cookie sheet, I have a smaller pan so I filled 8 cookies per pan for 3 total batches. Cook each batch for 20 minutes. Use a spatula and place on a cooling rack or surface to cool and ENJOY! Oh my gosh these are SO great and deserve to be enjoyed by you and as many other people as possible!

*TIP: My favorite way to make sweet potatoes is to peel, cut and steam for about 20-25 minutes until soft and then proceed to blend in the blender or food processor until nice and creamy. Proceed to use or store in the fridge or freezer for future recipes.
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To plant based living!
Christa