Cinnamon Sweet Potato Breakfast Cookies

• total time: 13 minutes

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)

Directions

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Mix Wet Ingredients:

In a large bowl — mix mashed sweet potato, egg, maple syrup, coconut oil, and vanilla.

Add Dry Ingredients:

Stir in oats, almond flour, cinnamon, nutmeg, baking soda, salt. Fold in nuts & raisins if using.

Scoop & Shape:

Scoop dough (about 2 tbsp per cookie) onto baking sheet. Flatten slightly.

Bake:

Bake 12-15 mins until set and golden underneath.

Cool:

Let cool completely. They firm up as they cool!

Perfect for:

Breakfast-on-the-go

Afternoon snack

Kids lunches

With coffee or tea

Soft. Cozy. Naturally sweet. Totally freezer-friendly too!