Sweet Potato Coconut Breakfast Cookies
Author: 
Serves: 24-28 cookies
 
Ingredients
  • 1¼ c Almond Flour
  • 1½ c rolled oats
  • ¾ c ground flaxseeds (Barleans Forti-Flax)
  • 1 c shredded unsweetened coconut
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 heaping c sweet potato puree (can sub pumpkin puree)
  • ½ c maple syrup or honey
  • ½ c coconut oil, melted
  • ½ - ¾ c dried tart cherries or raisins or chocolate chips or nuts
Instructions
  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. In medium mixing bowl, combine all dry ingredients (oats, flour, flaxseeds, coconut, cinnamon, salt & nutmeg),
  3. In small mixing bowl combine sweet potato puree, maple syrup and melted oil.
  4. Add wet ingredients to dry ingredients and mix well with a spoon until well combined. Stir in optional dried fruit or nuts.
  5. Spoon mixture onto prepared baking sheet & gently press to flatten a little.
  6. Bake for 25-30 minutes until golden brown. Allow to cool & store in air tight container in fridge or at room temperature.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/03/10/sweet-potato-coconut-breakfast-cookies/