As little Lincoln grows to be not so little anymore, his appetite grows too - these little humans are always on the move and developing new skills right before your eyes! Now that he’s just over 10 months old, Lincoln gets a bit of afternoon tea after his nap now - and that’s how these cookies were born.

I was looking for something with an addition of fibre, but couldn't find many recipes without banana in it - so I got creative and created these!

Makes 16-20 cookies

Ingredients

250g steamed sweet potato, mashed
100g rolled oats
50g plain flour, sifted
30g almond butter
1 tsp cinnamon
1 tsp vanilla bean paste

Method

Preheat oven to 160 degC & line a baking tray with parchment paper. In a food processor, blitz the oats so that they are broken up into smaller segments. In a bowl, mix the mashed sweet potato, almond butter and vanilla bean paste together.

In a mixing bowl, combine all the ingredients together until it has formed a dough - if it feels sticky and tacky, you can add a little bit more flour.

Roll 20-25g portions into balls, before placing on the baking tray and flattening down slightly. Bake for 25-30 minutes, until cookies are soft to touch, yet dry. Cool completely before serving to baby.

For younger babies, you may want to break up the cookie with your hands into smaller pieces as it is quite chewy.

Sweet potato cookies will keep in an airtight container in the fridge for 3-5 days, or in the freezer for up to three months. When serving the cookie from the fridge, warm ups slightly in the microwave for 5-10 seconds until it softens.

Allergen modifications

Almond butter can be substituted for any other nut butter
To make nut free, omit the almond butter altogether. You may need to add a little bit of water to the dough if it feels dry