Description
Enjoy these irresistible breakfast cookies made with cinnamon and sweet potato A perfect blend of flavors for a healthy morning treat
1 cup cooked sweet potato puree1/2 cup almond flour1/2 cup rolled oats1/4 cup maple syrup1 tsp ground cinnamon1/2 tsp baking powder1/4 tsp salt1/4 cup crushed nuts or chocolate chips (optional)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Peel and cook one medium sweet potato until soft, then mash it into a smooth puree.In a large mixing bowl, combine the sweet potato puree, maple syrup, and optional ingredients.In a separate bowl, whisk together almond flour, rolled oats, cinnamon, baking powder, and salt.Gradually add the dry mixture to the wet ingredients and stir until combined; the dough should be slightly sticky.Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a couple of inches apart.Bake for 15 minutes or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Prep Time: 15 minutes
- minutes: 5
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 150 calories
- Sugar: 6 grams
- Fat: 5 grams
- Carbohydrates: 23 grams
- Fiber: 3 grams
- Protein: 3 grams
