Preheat your oven to 375 degrees F, and line a large baking sheet with parchment paper.
Peel and cube your sweet potato and add them to a pan or pot and cover with water. Bring to a boil and cook until soft, approx 8-10 minutes. Drain and return to the pan and mash with a potato masher.
Add all the remaining ingredients to the pan with your mashed potato and mix well. The batter will be thick.
Use a cookie scoop to make your cookies, placing them on your baking tray. Then, gently press each one down with a fork to flatten and shape. Bake for 15-18 minutes, until golden.
Remove from the oven and let cool a few minutes and enjoy.
Use very ripe bananas with brown spotted skins. Since these cookies are naturally sweetened, you want to make sure to use very sweet bananas.If possible, use a scale to weigh your flour/s for best results. If you do not have a kitchen scale, spoon and level your flour into your measuring cup. Don't scoop from the bag, or you may end up with too much.If you don't have oat or brown rice flour, and you're not avoiding gluten, you may sub for all purpose whole wheat flour. Use 110g (approx ¾ cup) with similar results.For banana free, you may sub the mashed banana with ½ cup of unsweetened apple sauce.To jazz up your cookies, you may add ⅓ cup of any of the following fill ins:
dairy free chocolate chips
unsweetened raisins or cranberries
unsweetened shredded coconut
walnut or pecan pieces (as long as you don't need them nut free)
Leftovers keep in a sealed container at room temperature for 1-2 days, refrigerated for 3-4 days or you may freeze air tight for up to 3 months.