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 cookies:
- 1 cup mashed sweet potato (about 1 medium)
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- For the dry ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- For mix-ins:
- 1/4 cup chopped walnuts
- 1/4 cup raisins
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix mashed sweet potato, almond butter, maple syrup, and vanilla until smooth.
- In a separate bowl, whisk together oats, almond flour, cinnamon, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in walnuts and raisins.
- Scoop 2-tablespoon portions of dough onto prepared baking sheet, flattening slightly into cookie shapes.
- Bake for 12-15 minutes until edges are golden.
- 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 tbsp milk to the dough. Can substitute pecans for walnuts if preferred.