(Soft, chewy, wholesome & naturally sweet!)
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)
Instructions:
1. Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
2. Mix Wet Ingredients:
In a large bowl — mix mashed sweet potato, egg, maple syrup, coconut oil, and vanilla.
3. Add Dry Ingredients:
Stir in oats, almond flour, cinnamon, nutmeg, baking soda, salt. Fold in nuts & raisins if using.
4. Scoop & Shape:
Scoop dough (about 2 tbsp per cookie) onto baking sheet. Flatten slightly.
5. Bake:
Bake 12-15 mins until set and golden underneath.
6. 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!