Description
Delicious and nutritious breakfast cookies made with sweet potatoes and warm spices, perfect for busy mornings.
Ingredients
- 1 cup mashed cooked sweet potato
- 1½ cups old-fashioned oats
- ¾ cup almond flour
- ⅓ cup maple syrup or honey
- 1 egg (or flax egg)
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup chocolate chips, chopped nuts, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed sweet potato, maple syrup, egg (or flax egg), and vanilla extract. Mix until smooth.
- Add the old-fashioned oats, almond flour, baking powder, salt, ground cinnamon, nutmeg, and ginger. Stir until fully blended.
- If desired, fold in any optional add-ins like chocolate chips, nuts, or dried cranberries.
- Scoop heaping tablespoons of dough onto the baking sheet and flatten each cookie slightly.
- Bake for 12 to 15 minutes until set and golden brown.
- Let cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.