Print
Ingredients
Scale
- 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
- Combine mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract in a large bowl until smooth.
- In a separate bowl, whisk rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in optional nuts and dried fruits if using.
- Scoop 2 tablespoons of dough for each cookie onto a lined baking sheet, slightly flattening them.
- Preheat oven to 350°F (175°C) and bake for 12–15 minutes until golden underneath.
- Allow cookies to cool on a wire rack.
Notes
Use well-cooked sweet potatoes for better flavor.
Customize sweetness by adjusting the amount of maple syrup or honey.
Chill the dough for 30 minutes to prevent spreading.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 5
- Sodium: 100
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 20