Description
Wholesome, soft breakfast cookies packed with sweet potato, oats, and warm cinnamon spice – a nutritious grab-and-go morning treat that tastes like dessert!
Ingredients
1 cup mashed sweet potato
1.5 cups rolled oats
0.5 cup almond flour
1 teaspoon ground cinnamon
0.5 teaspoon vanilla extract
1 pinch salt
1-2 tablespoons of maple syrup or honey
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- In large bowl, whisk sweet potato, almond butter, maple syrup, egg and vanilla until smooth.
- In separate bowl, combine oats, flour, cinnamon, baking powder, salt and nutmeg.
- Gradually mix dry ingredients into wet until combined. Fold in nuts and dried fruit.
- Scoop 1/4 cup portions onto baking sheet. Flatten slightly into 3/4-inch thick rounds.
- Bake 18-20 minutes until edges are golden. Cool on pan 5 minutes before transferring.
Notes
- For vegan version: use flax egg and ensure maple syrup is vegan
- Sweet potato can be roasted, boiled or canned (drained well)
- Store in airtight container for 5 days or freeze for 2 months
- Add 1 mashed banana for extra natural sweetness
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg