I used to love opening my school lunch box to find these cookies—my all-time favorites! Not surprisingly, they were also a hit with
my sons. As the one packing their lunch boxes, I loved the ease of making this treat—just 5 minutes to make and 15 minutes in the refrigerator.
Makes 12–15 cookies
½ cup unsweetened nondairy milk
½ cup baked sweet potato, mashed
4 tablespoons pure peanut powder (100% peanuts, all natural) mixed with 2 tablespoons water
6 Medjool dates, finely chopped
2 tablespoons cocoa powder
1–1½ cups rolled oats
½ cup chopped nuts (almonds, walnuts, or pecans)
1. In a blender, combine milk, sweet potato, peanut butter powder, water, dates, and cocoa powder. Blend until smooth and the dates are finely puréed.
2. Once mixed, pour the mixture into a bowl. Stir in the oats, starting with 1 cup. Add the nuts, and if they are too soft to form into a ball, add another ½ cup of oats.
3. Roll into balls. Refrigerate before serving.