Chewy and soft autumnal cookies topped with pumpkin seeds… What’s not to love?!
Poke holes in the sweet potato with a fork, place on a baking tray wrapped in foil at 200C for 40 minutes. Remove from the oven when cooked through and leave to cool.
Remove the skin and mash the potato in a bowl until creamy. Tip in the oats, chia seeds, syrup, vanilla, cinnamon and nutmeg and combine.
Preheat the oven to 170C, form tablespoon-sized dough balls and place them on a baking tray lined with baking paper, leaving enough space between each biscuit for them to spread.
Using your palm, flatten each dough ball, gently press pumpkin seeds on top and place in the oven for 15 minutes, leave to cool and enjoy!