| Plan ahead | Vegetarian |
Recipe submitted by Camille Murray and Evelyne René-Laforest, nutrition trainees
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Ingredients
- 80 ml (⅓ cup) mashed sweet potatoes*
- 680 ml (2 ¾ cups) quick cook rolled oats
- 250 ml (1 cup) all-purpose flour
- 2.5 ml (½ tsp) baking powder
- 2.5 ml (½ tsp) baking soda
- 80 ml (⅓ cup) dried cranberries, finely chopped
- 60 ml (¼ cup) semisweet dark chocolate, finely chopped
- 125 ml (½ cup) non-hydrogenated margarine
- 175 ml (¾ cup) brown sugar
- 10 ml (2 tsp) vanilla extract
- 1 egg
Equipment
- Pot
- Blender
- 2 cookie sheets
- 2 large bowls
- Hand mixer
- Wooden spoon
Directions
*Making the sweet potato mash
- Peel 2 small (or 1 large) sweet potatoes. Cut into cubes.
- Place the cubes in a pot of boiling water and cook until tender or until a knife slides in easily.
- Drain and place in a blender with about 60 ml (¼ cup) of water.
- Blend on low speed until smooth.
Making the cookies
- Place rack in upper part of oven. Preheat to 375°F (190°C).
- Grease 2 cookie sheets. Set aside.
- Using a fork, stir oats, flour, baking powder, and baking soda together in a large bowl.
- Stir in chocolate and cranberries. Set aside.
- Using a hand mixer, cream butter, brown sugar, mash, and vanilla together in another large bowl for at least 30 seconds.
- Add egg and continue beating for 1 minute.
- Add dry ingredients. Using a wooden spoon, stir to combine until all the flour is incorporated.
- Using a spoon, divide mixture into 8 portions per cookie sheet and lightly flatten each scoop with back of spoon.
- Bake 10 minutes or until lightly browned.
- Place on cooling rack. Serve hot or warm.
Tips
Substitute
- You can replace dried cranberries with raisins.
Conservation
- Store at room temperature in an airtight container.
- Leftover sweet potato mash can be frozen and used in another recipe Egg-free molasses bears.