Cranberry-Almond Breakfast Cookies
1 Medium Sweet Potato (1/2 cup mashed)
1 cup Plus 1 Tablespoon Quick-cooking Oats
1 teaspoon Cinnamon
¼ teaspoons Salt
½ cups Almond Butter, At Room Temperature Or Cold (Do Not Melt!)
½ cups Honey
¼ teaspoons Vanilla Extract
¼ cups Plus 2 Tablespoons Craisins (dried Cranberries), Roughly Chopped
¼ cups Almonds, Finely Chopped
2 teaspoons Coconut Palm Sugar (or Brown Sugar)
To bake the sweet potato:
1. Preheat oven to 400 F and line a small baking tray with tin foil.
2. Pierce the sweet potato all over with a fork and place on the prepared baking tray,
3. Bake for 45-50 minutes until soft and squishy. Remove from oven and let it cool.
4. For the cookies:
5. Preheat oven to 325 F and line a cookie sheet with parchment paper.
6. In a medium sized bowl, mix together the quick oats, cinnamon and salt. Set aside.
7. In a medium sized bowl, combine the almond butter, honey and vanilla extract.
8. Peel the sweet potato, discarding the skin, and mash it up in a small bowl.
9. Add the mashed sweet potato into the almond butter/honey mixture and stir until everything is creamy and well mixed.
10. Pour the liquid mixture into the dry and mix until everything is well combined.
11. Add both the chopped Craisins and almonds into the bowl. Stir well until everything is well combined.
12. Drop dough by heading 2.5 tablespoon-sized balls onto the prepared cookie sheet, spacing them about 2 inches apart. Use your hands to roll into
balls and flatten down until they are roughly ½ inch thick.
13. Sprinkle the top of the cookies with the coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.
14. Bake for 20-21 minutes until the cookies feel just set and almost slightly “springy” to the touch. They set up a lot more on the pan.
15. Remove pan from oven and set it on a rack. Let it cool completely on the pan, do not transfer to a cookie sheet.