Ingredients
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1 cup mashed sweet potatoes (from about 1 medium sweet potato)
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1 egg
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⅓ cup honey or maple syrup
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1 tsp vanilla extract
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2 tbsp melted coconut oil (or butter)
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½ cup almond flour (or use regular flour if gluten isn’t a concern)
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1½ cups rolled oats
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp baking soda
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¼ tsp salt
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Optional additions: chopped nuts (like walnuts or pecans) or dried fruit (such as golden raisins or dried cranberries)
Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Wet Ingredients:
In a large mixing bowl, stir together the mashed sweet potatoes, egg, honey or maple syrup, vanilla extract, and melted coconut oil or butter until smooth and well blended.
3. Mix in Dry Ingredients:
Add the almond flour and rolled oats to the wet mixture. Stir until evenly combined.
4. Add Spices & Leavening:
Sprinkle in the cinnamon, nutmeg, baking soda, and salt. Mix until fully incorporated.
5. Fold in Optional Mix-ins:
If using, gently stir in your choice of nuts or dried fruit.
6. Shape the Cookies:
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each slightly using the back of a spoon.
7. Bake:
Place the cookies in the preheated oven and bake for 12–15 minutes, or until the edges are golden.
8. Cool:
Remove the cookies from the oven and let them cool completely on a wire rack. They’ll continue to firm up as they cool, so avoid overbaking.
9. Enjoy:
Perfect for a quick, nourishing breakfast or snack. These cookies store well and can be made ahead for the week.