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.