• Preheat the oven to 350°F (180°C).
• Line two baking trays with parchment paper: one to bake the sweet potatoes and make mashed sweet potatoes and one to bake the cookies. Lightly oil the paper with coconut oil. Set aside.
• Slice an orange sweet potato lengthwise, prick its skin, rub it with water, and place it upside down on a baking sheet. Bake it for 40 minutes or until a knife goes through the sweet potato easily. Cool it down on a plate, flesh down. When it reaches room temperature, scoop out the flesh and mash it with a fork to make a puree. Measure the amount required by the recipe. Set it aside.
• In a large mixing bowl, combine all the ingredients: mashed sweet potato, mashed banana, maple syrup, oats, and any additional vanilla, cinnamon, or chocolate chips. Stir until fully combined. The batter should be moist but hold together if squeezed between wet hands.
• Scoop out 1/4 cup of batter on the prepared tray.
• Use slightly wet hands to shape cookies, the water helps the batter stick together and form round cookies.
• Flatten each cookie dough ball with the palm of your hands. The thinner, the drier they will be. Keep them thick for a moist cookie. They won't spread in the oven.
• Bake for 15 minutes, they should be golden brown on top but still moist in the middle.
• Cool on a cookie sheet for 10 minutes then transfer them to a cooling rack for 30 minutes. They hold their shape perfectly after cooling down so be patient.

Storage

• Store for up to 1 week in the fridge in a cookie jar. You can freeze them in silicone bags and thaw them the day before at room temperature.