Description
These wholesome cookies use just three simple ingredients—sweet potato, oats, and maple syrup—for a naturally sweet, gluten-free treat. Soft, chewy, and perfect for breakfast or snacks!
Ingredients
Scale
For the Crust:
- For the cookies:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 1/2 cups rolled oats (gluten-free if needed)
- 2 tablespoons pure maple syrup (or honey)
- For optional add-ins:
- 1/4 teaspoon cinnamon
- 2 tablespoons chocolate chips or raisins
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix mashed sweet potato, oats, and maple syrup until fully combined. Fold in optional add-ins if using.
- Scoop 1.5-tablespoon portions of dough, roll into balls, and flatten into 1/2-inch thick cookies on the baking sheet.
- Bake for 15-18 minutes until edges are lightly golden. Let cool for 10 minutes before serving (they firm up as they cool).
Notes
Store in an airtight container for up to 3 days. For crispier cookies, bake an extra 2-3 minutes. Sweet potato can be replaced with pumpkin puree.