Also known as Ginger Crumbles because after a week or so in a backpack they are still delicious, but you might need a spoon.
From Run Fast Eat Slow by Shalane Flanagan and Elyse Kopecky, ISBN 978-1-62336-681-0
Ingredients
3 c old fashioned rolled oats
1 c almond flour or almond meal
1 T grated fresh ginger
2 t cinnamon
1/2 t baking powder
1/2 t salt
1 c sweet potato puree
1/2 c maple syrup
1/2 c coconut oil
1 t vanilla extract
1/2 c raisins
optional, add chocolate chips
Directions
Preheat oven to 350
Line baking sheet with parchment paper
Pulse oats in food processor until roughly chopped
Combine almond flour, ginger, cinnamon, baking powder, salt
Separately, whisk sweet potato puree, maple syrup, coconut oil, vanilla, raisins
Combine with oat mixture to make a thick dough
Measure 1/4 cup for each cookie onto baking sheet, spacing 1 inch and flatten
Bake until golden brown, about 25 to 30 minutes