Too busy baking cookies

Too busy baking cookies to share the recipes! Though I have managed to get around to it!

Soft, lightly chewy, wholesome oat cookies with chocolate chunks, coconut and pecans. Close to my ultimate cookies; the perfect balance of nutritious and delicious!

I’ve discovered the joys of baking with sweet potato (I still haven’t posted the sweet potato pancakes from last week but they’ll be up first thing tomorrow!)…and it is magical!

A joyous colour bestowed to cookies, awesome texture and amazing flavour…the latter obviously being down to the other ingredients!

Chocolate chunks, toasted pecans and coconut, a trio of bliss whatever the form, even if it’s just by the mere handful!

These cookies are one of my favourites and rival the banana oat cookies (clearly a simple adaptation!)…

I’m in need of getting involved in some sort of cookie swap or donation perhaps! I’ve turned in to the cookie monster. Eyeing up recipes, adapting them and concocting different ideas is proving to be a total distraction from pretty much everything else. Who knew it was possible to dream up cookie ideas as you sweat it out in a spin class!


Blog post writing is clearly taking a back seat with baking winning out every time.

I plan on doing virtually no cooking over Christmas…well for at least a few days. One because my kitchen will be over run by my family who’ll be on holidays from work and two because I reckon I’ll have a freezer full of treats to keep me going!

I’ll have the almond chocolate thumbprint cookies up tomorrow evening for you! Two completely diverse cookies in terms of texture, flavour and ingredients…variety is the spice of life!

What’s your idea of the ultimate cookie? Doing any cookie swaps this season?

Sweet Potato Oatmeal Cookies

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 10 -12 minutes

Keywords: bake snack dessert gluten-free vegan vegetarian almond meal oat flour sweet potato


Ingredients (18 cookies)

  • 3/4 cup (90g) gluten free oats
  • 1/2 cup (55g) almond meal
  • 3/4 cup (90g) gluten free oat flour (just grind from oats in food processor!)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 60g (1/2 cup) roughly chopped pecans
  • 1/4 cup (45g) dark chocolate chips or chunks
  • 1 heaped tbsp desiccated coconut
  • 3 tbsp (42g) coconut oil melted
  • 1/2 cup (80g) coconut sugar
  • 1/4 cup (60g) cooked sweet potato puree
  • 1 tsp vanilla extract
  • 2 tbsp ground flax


Preheat oven to 180C (350F).

Mix together oats, oat flour, coconut, almond meal, baking powder and soda, ground flax and cinnamon.

Blend together sweet potato puree, melted oil, coconut sugar and vanilla.

Add wet to dry and fold to combine. Add in chocolate chips and pecans.

The dough will be thick, like a granola bar!

Roll the mixture in to 16 – 18 small balls.

Press down flat on a baking tray lined with baking parchment and shape using damp hands.

Bake in the preheated oven for 10 minutes. Remove and allow to cool for 10 minutes on the tray. Store in a seal tight container for 3-4 days or freeze for up to one month.

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  1. Wow, I’ve never thought of putting sweet potato in cookies. Yummers!

    I hate to say this, Shell, but in your intro you’ve put “Two busy baking cookies to share the recipes” instead of “too”. Sorry! It’s the journalist in me. Please tell me if I have over stepped my mark and am being too nitpicky. I love your blog, it is one of my favourites to read (and drool over!)