You may remember I shared a recipe for chickpea choc chip cookies a while back. What can I tell you, choc chip bikkies are my favourite and best, and clearly I'm not averse to making them a teeny bit healthier where I can.
These are dense, sweet and delicious. I actually think they'd be even better with dark choc chips (I used mini milk ones this time) to balance the flavours a little more.
I hope your small people will love these as much as mine do.
What you need:
1/2 cup butter
1/3 cup coconut oil (or an extra 1/2 cup regular butter if you don't have coconut oil)
1 cup rapadura sugar (or white if that's what you have on hand)
1 cup boiled, mashed and cooled sweet potato
2 large eggs
3 cups flour (I used spelt but plain flour is fine)
1 cup rolled oats
1/2 cup any seeds you like (I used linseed and chia) - totally optional
1 tsp baking powder
1 tsp cinnamon
As many choc chips as you like... I used a packet of the mini ones.
What to do:
* Preheat oven to 180 degrees C.
* Whizz together the butter, oil and sugar.
* Add the sweet potato and eggs and mix well.
* Add all the other ingredients and stir to combine.
* Either roll into balls or drop teaspoons of dough onto baking trays lined with baking paper.
* Press gently with a fork, then bake for 12-15 minutes until golden.
* Allow to cool then gobble them up!
These will be keep in an airtight container for up to a week in the pantry (as if they will remain uneaten for that long!) or you can freeze them for lovely little lunchbox treats.