Sweet Potato Coconut Breakfast Cookies
Author: Bryanna @ wholesomelyfit.com
Serves: 24-28 cookies
- 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
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In medium mixing bowl, combine all dry ingredients (oats, flour, flaxseeds, coconut, cinnamon, salt & nutmeg),
- In small mixing bowl combine sweet potato puree, maple syrup and melted oil.
- Add wet ingredients to dry ingredients and mix well with a spoon until well combined. Stir in optional dried fruit or nuts.
- Spoon mixture onto prepared baking sheet & gently press to flatten a little.
- 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/
3.5.3226