Ingredients
- 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
- 1 ½ cups rolled oats
- ½ cup almond flour (or regular flour)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup maple syrup or honey
- 1 egg
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- ⅓ cup chopped pecans or walnuts (optional)
- ⅓ cup raisins or dried cranberries (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, egg, maple syrup, coconut oil (or butter), and vanilla extract. Stir well to combine.
- Add Dry Ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. If using, fold in the chopped nuts and raisins (or dried cranberries).
- Scoop & Shape: Scoop about 2 tablespoons of dough per cookie and place it onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake: Bake for 12-15 minutes, or until the cookies are set and golden underneath.
- Cool: Allow the cookies to cool completely on the baking sheet. They will firm up as they cool.
Notes
- Perfect For:
- Breakfast-on-the-go
- Afternoon snack
- Kids’ lunches
- Pairing with coffee or tea
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
