Ingredients
- 1 cup + 1 tablespoon quick-cooking oats (95g)
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1/2 cup almond butter at room temperature
- 1/2 cup honey or agave
- 1/4 teaspoon vanilla extract
- 1/2 cup sweet potato (120g) mashed
- 1/4 cup + 2 tablespoons dried cranberries (47g) roughly chopped
- 1/4 cup almonds (40g) finely chopped
- 2 teaspoons coconut sugar
Instructions
- Preheat oven to 325℉ and line a baking sheet with parchment paper.
- In a medium bowl, mix together the quick-cooking oats, cinnamon, and salt. Set aside.
- In a medium bowl, combine the almond butter, honey, and vanilla extract.
- Add the mashed sweet potato into the almond butter and honey mixture, and stir until everything is creamy and well mixed.
- Pour the liquid mixture into the dry and mix until everything is well combined. Add the chopped cranberries and almonds, and stir until well combined.
- Lightly dampen your hands with water. Measure 2 1/2 tablespoons of the mixture and shape it with your hands into a ball, then place on the prepared baking sheet. Do this until there is no more mixture remaining. Use your hands to flatten down the balls until they are roughly a 1/2-inch thick.
- Sprinkle the cookies with the coconut sugar, lightly patting down each cookie to adhere the sugar to the surface.
- Bake for 20 to 30 minutes, or until the cookies feel just set and slightly "springy" to the touch. They will firm up when cooling.
- Do not transfer to a wire rack. Let the cookies cool completely on the baking sheet before serving.
