Cacao Yam Cookies

Ingredients:

1 cup Yams, cooked & mashed

1 ripe banana, mashed

2 cups oats, pulsed into flour in food processor

1/2 cup oats

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

2 tbsp unsweetened cacao

2 tsp vanilla extract

2 whole eggs

2 tbsp chia seeds, soaked in 4 tbsp boiling water

2 tbsp vanilla almond milk

2 tbsp any natural syrup (honey, maple syrup, date syrup, or agave nectar)

1/4 cup granulated sugar substitute (if preferred)

Preheat the oven to 425 degrees Fahrenheit. Mix all the dry ingredients together in a bowl: oat flour, oats, baking powder, baking soda, cinnamon, cacao powder, and sugar substitute (if preferred). In a separate bowl, mix together the yams, banana, vanilla extract, eggs, chia seeds soaked in water, almond milk, and natural syrup. Combine the wet ingredients with the dry ingredients and fold everything in together really well until your cookie dough has formed. Spray or grease a lined baking pan (I used parchment paper and greased it with butter), and evenly spread out cookie dough as shown in picture above. I formed each cookie using about 2 tbsp of cookie dough, rolled it into a ball, and flattened it with my hands. If you like you can top the cookies with mini dark chocolate chip morsels to give it that extra sweet crunch. Bake in the oven for 10-12 minutes, or until cookies have browned. I was able to make 26 cookies from the dough that I made. Nutritional information depends on the way you prepare the cookie (adding morsels or not).