Description
These wholesome breakfast cookies are packed with sweet potato, oats, and warm cinnamon for a nutritious morning treat. They’re naturally sweetened, gluten-free, and perfect for meal prep!
Ingredients
Scale
For the Crust:
- For the wet ingredients:
- 1 cup mashed cooked sweet potato
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- For the dry ingredients:
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For mix-ins:
- 1/4 cup chopped walnuts
- 1/4 cup raisins
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, mix together sweet potato, maple syrup, almond butter, and vanilla until smooth.
- 3. In a separate bowl, combine oats, almond flour, cinnamon, baking powder, and salt.
- 4. Gradually add dry ingredients to wet ingredients, mixing until fully incorporated.
- 5. Fold in walnuts and raisins.
- 6. Scoop 2-tablespoon portions of dough onto prepared baking sheet, flattening slightly into cookie shapes.
- 7. Bake for 15-18 minutes until edges are golden brown.
- 8. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 5 days. For softer cookies, add 1-2 tablespoons of milk to the dough. Can substitute pumpkin puree for sweet potato if desired.