I recently made Peanut Butter Honey Graham Cookies using Bob's Red Mill Whole Wheat Graham Flour and they were so good! I decided to try another whole wheat graham flour recipe. The sweet potato in this recipe add natural sweetness, so I was able to keep the maple syrup minimal. These cookies came out nice and chewy!
Makes 16 cookies
Ingredients
1 medium sweet potato, microwaved and cooled
1 cup whole wheat graham flour
1 cup large flaked oats
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
3 tbsp coconut oil
6 tbsp pure maple syrup
2 eggs
Canola oil spray, for greasing
Directions
Pierce a medium sweet potato, then microwave for 8 minutes, or until soft. Slice it open to allow to cool for about 30 minutes.
Line a baking sheet with aluminum foil and spray it with canola oil spray. Preheat oven to 325 degrees F.
In a large bowl, combine graham flour, oats, salt, baking soda and pumpkin pie spice. Mix until uniform.
Scoop out the flesh of the sweet potato and place it in a second bowl. Mash it with a fork. Add coconut oil and maple syrup and mash again. Add eggs and mix.
Pour wet ingredients into dry, and stir to combine. Spray hands with canola oil spray. Scoop out dough and form into balls (about the size of a meatball). Place evenly on baking sheet. When all of the dough has been rolled, use the back of a fork (you might need to spray the back of the fork with canola oil to prevent sticking) to press cookies down.
Bake for 10 minutes, then remove from oven and allow to cool for 3 minutes on baking sheet. Use a spatula to remove from baking sheet and place on a cooking rack.
Nutrition (per 1 cookie)
Calories 108
Fat 3.6
Saturated fat 2.4g
Carbohydrates 17.4g
Fibre 2.1g
Sugars 5.6g
Protein 2.4g
