Instructions

1. Preheat the oven to 180°C.
2. Line 2 baking trays with non-stick parchment paper.
3. Dice and steam the sweet potatoes for 10 minutes or until tender. (TIP - No need to peel – the skins have a ton of fibre in!)
4. Cover the dates in boiling water and set aside for 10 minutes to soften.
5. Roughly chop the walnuts to keep a bit of texture to the cookies and set aside.
6. Put the softened steamed sweet potato, banana, soaked dates, vanilla extract and hazelnut butter into a food processor and blitz until smooth.
7. In a large bowl combine all of the remaining ingredients apart from the giant chocolate buttons (oat flour, oats, walnuts, baking soda, baking powder, protein powder and chocolate chips).
8. Add the sweet potato mixture into the large bowl and mix well.
9. Spoon the batter onto the parchment lined baking tray and flatten slightly. I tend to use my hands as this part can be sticky!
10. Bake for 10 minutes, then remove from the oven and press down the cookies gently with a fork, sprinkle with some sea salt and top each one with a giant chocolate button. Return them to the oven for a further 10 minutes.
11. Remove from the oven and leave them to cool and harden slightly for about 10 minutes before transferring to a wire rack.
12. NOTE - I like mine crispy on the edges, but soft and gooey in the middle. Adjust cooking times according to how soft you like your cookies but remember that they will definitely firm up more as they cool.