Oatmeal Sweet Potato Cookies

These oatmeal Sweet Potato Cookies are mixed with almond butter to make a gluten free, vegan and healthy treat or breakfast! Even kids will love them!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 30

Servings Cookies

Calories 214kcal

Author FoodFaithFitness

Ingredients

1 Cup +1 Tbsp Quick-cooking oats (95g)
1 tsp Cinnamon
1/4 tsp Salt
1/2 Cup Almond butter at room temperature or cold (Do not melt!)
1/2 Cup Honey (or agave)
1/4 tsp Vanilla extract
1/2 cup Sweet Potato, mashed * (120g)
1/4 cup + 2 Tbsp Dried cranberries roughly chopped (47g)
1/4 Cup Almonds finely chopped (40g)
2 tsp Coconut palm Sugar

Instructions

Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
In a medium sized bowl, mix together the quick 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/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 in the chopped craisins and almonds and stir until well combined.
Drop by heading 2.5 Tbsps balls onto the prepared cookie sheet. Use your hands to flatten down until they are roughly 1/2 inch thick. I find using lightly damp hands is the easiest
Sprinkle the cookies with 2 tsps coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.
Bake for 20-30 minutes until the cookies feel just set and almost slightly "springy" to the touch. They set up a lot more on the pan.
Let cool completely on the pan, do not transfer to a cookie sheet.
Devour!

Video

Notes

* I just baked a sweet potato in a 400 degree oven for 40-45 mins, then mash it and measure!

Cookies will stay fresh, in a sealed, air tight container at room temperature, for about a week.
These cookies freeze well for quick and easy breakfast or snacks

Nutrition