Step 1

Preheat oven to 200°C. Spread oats in a single layer on a parchment-lined sheet pan. Toast 8 minutes.

Step 2

Poke sweet potato a few times with a fork. Place in microwave safe dish. Microwave 7 minutes, flipping halfway through cook time. Once cooled, mash with a fork until smooth.

Step 3

Whisk almond flour, baking soda, salt, cinnamon, nutmeg, ginger, and toasted oats in a medium bowl.

Step 4

In a large mixing bowl on medium speed, cream mashed sweet potato, butter, brown sugar, and cane sugar until light and fluffy (about 4 minutes). Beat in maple syrup, vanilla, and eggs one at a time until incorporated, scraping sides of bowl as needed. Reduce speed to low. Add dry ingredients and raisins. Beat just until combined. Place cookie dough aside for 1 hour.

Step 5

Preheat oven to 175°C. Line 2 sheet pans with parchment paper. Using a large ice cream scoop or ¼ cup measuring cup, drop cookies on sheet pans 3 inches apart. For chewier cookies, do not flatten. For crispier cookies, flatten slightly before baking.

Step 6

Bake cookies 12-14 minutes, rotating pans halfway through. Edges will be golden, centers will be soft. Remove from oven and cool 10 minutes. Transfer to wire racks and cool completely.