Carb-Load Cookies

By BCVH

Ingredients

• 6 oz. sweet potato (baked in the peel, peel removed)
• 4 oz. ripe banana
• 1 small yellow zucchini, grated
• 1 cup rolled oats
• 1 tbsp almond butter
• 1 tsp coriander*
• 1 tsp. fresh ground nutmeg*
• 1 tsp. cinnamon*
• approximate measurements - more or less may be used for personal taste

Preparation

Step 1

Mash all ingredients together in a bowl. Spoon "dough" on to a greased cookie sheet, flatten and shape into rounds. Sprinkle with additional cinnamon.

Bake at 375F approximately 15 - 25 minutes until oats begin to show signs of browning and cookies are firm to the touch. Allow to cook on a cookie sheet long enough to set up. Remove with spatula to a plate lined with paper towels or cookie rack. May be served warm or cooled for a chewier texture.