Servings: 13 cookies

3 cups old-fashioned rolled oats 3 cups old-fashioned rolled oats
1 cup almond flour 1 cup almond flour
1 tbsp grated fresh ginger or 1 tsp ground 1 tbsp grated fresh ginger or 1 tsp ground
2 tsp ground cinnamon 2 tsp ground cinnamon
½ tsp baking powder ½ tsp baking powder
½ tsp fine sea salt ½ tsp fine sea salt
1 cup orange-fleshed sweet potato puree (see note) 1 cup orange-fleshed sweet potato puree (see note)
½ cup grade B maple syrup ½ cup grade B maple syrup
½ cup coconut oil, melted ½ cup coconut oil, melted
1 tsp vanilla extract 1 tsp vanilla extract
½ cup raisins ½ cup raisins

Preheat oven 350 degrees. Line baking sheet with parchment paper.
In bowl of food processor, pulse oats for 5 to 6 times, until roughly chopped. Place in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
Bake until bottoms are deep golden brown, 25 to 30 minutes.

Potato puree: Wrap 1 large sweet potato in foil. Bake at 400 degrees for 45 minutes. Cool, remove skin, and puree in blender. Can be made up to 5 days in advance.  Potato puree: Wrap 1 large sweet potato in foil. Bake at 400 degrees for 45 minutes. Cool, remove skin, and puree in blender. Can be made up to 5 days in advance.