🥕 Ingredients
- 1 cup mashed sweet potato (cooked and cooled)
- 1 ½ cups rolled oats
- ½ cup almond flour (or all-purpose flour)
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
- 1–2 tablespoons maple syrup or honey (optional, for added sweetness)
🥣 Instructions
- Preheat Oven — Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients — In a large bowl, combine the mashed sweet potato, vanilla, and maple syrup (if using). Stir until smooth.
- Add Dry Ingredients — Mix in the oats, almond flour, cinnamon, and salt. Stir until well combined — the mixture should be thick but scoopable.
- Form Cookies — Scoop out spoonfuls of dough (about 2 tablespoons each) and flatten slightly on the baking sheet.
- Bake — Bake for 18–20 minutes, until the edges are lightly golden.
- Cool & Enjoy — Let cool completely before serving. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
🌟 Tips
- Add chopped nuts, raisins, or dark chocolate chips for variety.
- These cookies freeze beautifully — perfect for meal prep!
- For extra protein, stir in a spoonful of nut butter or protein powder.
