Sweet Potato Breakfast Cookies

These are much less sweet then a Cliff bar and a healthy easy to take with you snack when you need something to get you through the day. Very customizable, add nuts and seeds, dried fruit, and chocolate chips to snazz them up.

Ingredients:

• 4 cups old-fashioned rolled oats (gluten-free if sensitive)

• 1 cup almond flour or almond meal

• 1-1.5 tablespoon grated fresh ginger or 1-2 teaspoon ground

• 2 teaspoons ground cinnamon

• ¾ teaspoon baking powder

• ½ teaspoon fine sea salt

• 2 eggs

• 1 cup sweet potato puree

• ½ cup dark maple syrup

• ½ cup coconut oil, melted (or olive oil)

• 1 teaspoon vanilla extract

• ½ cup raisins

• Optional ½ cup sunflower seed, pumpkin seeds and/or chopped nuts

• Optional 2-3 tbsp chia seeds

Directions:

Preheat the oven to 350°F.
In the bowl of a food processor or high-speed blender, pulse the oats 5 or 6 times, until roughly
chopped. Place in a large mixing bowl and combine with the almond flour, ginger, cinnamon,
baking powder, chia seeds, nuts/seeds and salt.
In a separate bowl, whisk together the eggs, sweet potato puree, maple syrup, coconut oil,
vanilla, and raisins until well combined. Fold into the oat mixture and stir until blended. The
dough should be very thick.
Use a ¼ cup measuring cup to drop the batter onto the baking sheet, or roll between your hands
to create a ball (keeping your hands slightly damp with water helps prevent everything from
sticking). Space the cookies 1 inch apart and lightly press down on each one to flatten to about
¾ inch thick or less.
Bake in the center of the oven until the bottoms are a deep golden brown, 25 to 30 minutes.

Servings:

18-19

Credit:

Run Fast, Eat Slow via our crew member Bonnie