In the fall, we enjoy whipping up recipes that suit the sweet tooth, that are rich in protein and that fit into everyday life. Featuring seasonal sweet potatoes, these oatmeal cookies add just the right amount of sweetness. No guarantees that you will be able to resist the temptation!

This is what you need

6 dl oats
1 medium-sized sweet potato (must yield approx. 2.5 dl sweet potato puree)
3 tbsp of acacia honey
1 teaspoon of cinnamon
5 tbsp Collagen Gold or Pure Marine Collagen
Dark chocolate - measure the amount with your heart


Bake the whole sweet potato in the oven until it's completely soft. Set the oven to 200 degrees centigrade and wrap it in foil. Check periodically to ensure it's soft throughout. Once ready, peel the sweet potato and mash the contents into a puree. You'll need about 2.5 dl of puree for the biscuits.

Combine oats and cinnamon, then stir. Add sweet potato puree and honey, mixing well. Incorporate the collagen powder and stir until everything is thoroughly blended. Finally, add chocolate pieces - measure with your heart how much you want.

Shape the cookies using your hands. Use a tablespoon to scoop up a portion of the mixture, forming a flat, approximately 1 cm thick biscuit. Place on baking paper.

Bake in the oven at 175 degrees centigrade for about 10 minutes, until lightly golden. Cool on a wire rack and enjoy!