Sweet Potato Cinnamon Bites (Printable Version)
Chewy and soft cookies loaded with cinnamon, oats, sweet potato, and nuts. Sweetened naturally, just right for breakfast on-the-go or snacking.
# What You'll Need:
→ Dry Mix
01 -
1/4 teaspoon salt
02 -
1/4 teaspoon baking soda
03 -
1/4 teaspoon ground nutmeg
04 -
1 teaspoon cinnamon (ground)
05 -
1/2 cup almond flour
06 -
1 1/2 cups old-fashioned oats
→ Wet Mix
07 -
1 teaspoon vanilla
08 -
2 tablespoons butter or coconut oil, melted
09 -
1/3 cup honey or maple syrup
10 -
1 big egg
11 -
1 cup sweet potato, mashed (about 1 medium cooked potato)
→ Tasty Add-Ins
12 -
1/3 cup dried cranberries or raisins (totally your call)
13 -
1/3 cup chopped walnuts or pecans (optional)
# Step-by-Step Guide:
01 -
Once they're out of the oven, move cookies onto a rack and let them cool off all the way. They'll get firmer as they cool.
02 -
Slide the tray in and bake for about 12 to 15 minutes. They should look set with light browning underneath.
03 -
Spoon out roughly 2-tablespoon heaps of dough per cookie. Set them on your baking tray and gently press each one down using your hand or a spoon.
04 -
If you'd like, throw in your choice of nuts and dried fruit and gently mix them in for a bit of crunch and chew.
05 -
Now stir in the oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Don't overmix, just go till it's all together.
06 -
Grab a big bowl and whisk the mashed sweet potato, egg, maple syrup (or honey), melted butter or coconut oil, and vanilla until super smooth.
07 -
Heat your oven to 350°F (175°C). Set up your baking sheet with some parchment so nothing sticks.
# Additional Notes:
01 -
Try swapping sweet potato for pumpkin or mashed banana to switch up the flavors.
02 -
Throw in some chia or flax seeds for extra health points.
03 -
Stir in chocolate chips if you're craving a sweet touch.
04 -
You can freeze these cookies for easy grab-and-go snacks or breakfast.
05 -
Go vegan by using a flaxseed egg instead of regular, and pick maple syrup over honey.