Step 1

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.

Step 2

Peel, trim the sweet potatoes and cut them into small 1-inch cubes.

Step 3

Bring 1 liter of water to a boil in a large saucepan. Add the cubes of sweet potatoes, cover, reduce to medium heat, and cook for 10-15 minutes or until fork-tender.

Step 4

Drain in a sieve over the sink and steam out at room temperature for 10 minutes.

Step 5

Mash the cooked sweet potato cubes in a puree, it doesn't have to be super smooth.

Step 6

Measure 2/3 cup not less or more to avoid dry cookies and stir in a bowl with quick oats and maple syrup. Add any optional ingredients now if desired.

Step 7

The cookie batter should be a bit sticky and thick. If too wet, add more quick oats. If too dry, add more mashed sweet potatoes.

Step 8

Scoop one tablespoon of batter, slightly grease your hands with coconut oil and roll into a ball.

Step 9

Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 10 cookies. Leave half a thumb of space between each cookie - they won't expand in the oven.

Step 10

Bake for 15-20 minutes or until golden brown on sides and top. The cookies should stay moist and soft, they are not crispy cookies.

Step 11

Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.

Step 12

Store up to 3 months in the fridge on an airtight cookie jar or freeze in zip lock bags and thaw at room temperature the day before.