Sweet Potato Cookies!

I love sweet potatoes (yams) for multiple reasons. I like to think of them as nature's dessert! They are naturally sweet and packed with nutrition. Since the holidays are here, I have even more reasons to bake! I wanted to create a healthy and yummy cookie recipe that everyone would enjoy while reaping the health benefits as well! I looked up a few recipes and took ideas from each one and created my own! These cookies turned out to be a hit! They are very soft and fluffy, almost like a doughnut! Even though you'll want to eat all of them, you won't be able to. After eating just a few, your stomach will be completely satisfied! I just had to pass this recipe on! So here you go!

Sweet Potato Cookies

Ingredients:
* 15oz homemade puree'd yams
* 1 egg (room temperature)
* 1/3 cup brown sugar (packed)
* 1/4 cup xyla (or baking splenda optional)
* 1/4 cup honey
* 1/4 cup unsweetened applesauce
* 1/2 tsp vanilla extract
* 1 cup rolled oats
* 2 cups whole grain flour
* 2 tbs oat flour (whole grain flour optional)
* 2 tbs coarsely ground flaxseed
* 1 1/2 tsp baking powder
* 1 1/2 tsp baking soda
* 1/8 tsp nutmeg
* 1/4 tsp real salt
* 1/2-1 tsp cinnamon (your preference)
* 1/2 cup chopped walnuts (optional)
* 1 scoop vanilla whey protein powder (optional)

Utensils:
* 2 med-large mixing bowls
* 2 mixing spoons
* measuring cups
* measuring spoons
* 1 large cookie baking sheet
* aluminum foil (optional)
* cooking spray (for baking sheet)
* cookie cooling rack
* large sealable container (to store cookies)

Directions:
1. Boil yams on stove top for 25-30mins. (to retain the vitamin and fiber benefits boil yams in skin- place a covered pot of water on the burner on high, add yams, once it reaches a boil lower to med-hi).
2. Yams will be ready when you can easily pierce through them with a fork.
3. Blend the yams until they turn into a smooth puree.
4. In a mixing bowl, add egg, brown sugar, xyla, honey, applesauce, vanilla extract, and puree'd yams.
5. In another mixing bowl mix remaining dry ingredients together very well.
6. Pre-heat oven to 350F.
7. Gradually add dry mixture to the wet mixture, combine well.
8. Drop by teaspoon full onto greased baking sheet about 2 inches apart.
9. Bake for 10-12 minutes. (If using flaxseed, cookies will bake faster).
10. Cool cookies on rack then enjoy! (Or store in sealed container)

*I also made these with a scoop of protein powder and the texture/flavor didn't change*