Description
Soft, chewy breakfast cookies made with mashed sweet potato, oats, almond flour, and warm spices—naturally sweetened and perfect for a grab‑and‑go nutritious start.
Ingredients
- 1 cup mashed cooked sweet potato (cooled)
- 1½ cups rolled oats
- ½ cup almond flour (or oat flour)
- 2 tablespoons maple syrup or honey
- 1 egg (or 1 flax egg for vegan option)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda (or baking powder)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: ¼ cup raisins, chopped nuts, or mini chocolate chips
Instructions
- Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- In a bowl, mix mashed sweet potato, egg (or flax egg), maple syrup, and vanilla until smooth.
- Stir in oats, almond flour, cinnamon, baking soda, and salt until well combined.
- Fold in any optional add‑ins such as raisins, nuts, or chocolate chips.
- Scoop dough (about 1 tablespoon each) onto the prepared sheet and gently flatten each cookie.
- Bake for 12–14 minutes, or until set and lightly golden underneath.
- Allow cookies to cool completely on a wire rack before storing.
Notes
- For a vegan version, substitute the egg with a flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water, let sit for 5 min).
- These cookies store in an airtight container at room temperature for ~2 days, in the refrigerator for up to 5 days, and freeze well—lasts up to 2 months.
- Use certified gluten‑free oats to keep the recipe gluten‑free.
- Let cookies cool fully before storing to maintain their texture.
Nutrition
- Serving Size: 1 cookie
- Calories: approx. 100–120 kcal
- Sugar: about 5 g
- Sodium: about 95 mg
- Fat: around 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
