Sweet Potato Breakfast Bites (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1/4 teaspoon baking soda
03 -
1/4 teaspoon ground nutmeg
04 -
1 teaspoon ground cinnamon
05 -
1/2 cup almond flour
06 -
1 1/2 cups rolled oats
→ Wet Ingredients
07 -
1 teaspoon vanilla extract
08 -
2 tablespoons melted coconut oil or butter
09 -
1/3 cup maple syrup or honey
10 -
1 large egg
11 -
1 cup mashed sweet potato (about one medium sweet potato cooked)
→ Mix-in Options
12 -
1/3 cup raisins or dried cranberries (totally optional)
13 -
1/3 cup chopped pecans or walnuts (totally optional)
# Steps to Follow:
01 -
Move the cookies to a wire rack and leave them alone until they aren't warm anymore. They'll get firmer as they cool.
02 -
Let the cookies cook for 12 to 15 minutes in your hot oven until their bottoms are golden and they don't look gooey.
03 -
Drop about 2 tablespoons of dough for each cookie onto your lined sheet. Give everyone some space. Flatten the tops lightly with your fingers or a spoon.
04 -
If you want, now's the time to toss in some chopped nuts or dried fruit for that little extra bite.
05 -
Mix in your oats, almond flour, nutmeg, cinnamon, salt, and baking soda. Don't overwork it, just stir until mixed.
06 -
In your big bowl, blend sweet potato mash, egg, syrup, melted oil or butter, and a splash of vanilla. Stir it up till smooth.
07 -
Fire up your oven to 350°F (175°C) and stick some parchment paper on your baking sheet so nothing sticks.
# Additional Tips:
01 -
Try swapping the sweet potato for either pumpkin or a mashed banana if you want a different vibe.
02 -
Chia or flax seeds sneak in more goodness if you feel like it.
03 -
Chocolate chips won't hurt if you're after a treat.
04 -
You can freeze these baked cookies so mornings and snack times are extra easy.
05 -
Egg-free? Mix up a flaxseed egg and stick to maple syrup for plant-based vibes.