Sweet potatoes are FULL of nutrients, including vitamin A, C, B6, manganese, potassium, and a great source of dietary fiber. As a mama/health coach, I am always looking for ways to incorporate nutrients into my meals, even cookies! I created these cookies to be eaten as a treat, but they are so healthy, that they can be eaten for breakfast too! Enjoy!
1 cup pureed sweet potato (directions below)
¼ cup Almond butter
½ cup honey
1 teaspoon vanilla extract
1 ½ cup rolled oats
3tbs flax seed
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
⅛ teaspoon salt
No nutrition information available
Preheat oven to 350 degrees. In a mixing bowl or Ninja, blend wet ingredients first. Then, add dry ingredients and blend well until thoroughly mixed. On a greased baking sheet, spoon cookie sized portion and bake for 13-15 minutes until top of cookie is firm and bottom is light brown.
•Sweet Potato Instructions: Wash and prick a few holes on sweet potato. Place directly on oven rack, but place a sheet of foil on bottom of oven. Bake at 425 degrees for 45 minutes- 1hour, depending how thick it is. Poke a hole in the center to check for doneness. You should be able to poke easily through when completely cooked.
•Wait to cool, peel and either hand mash, or put cooked sweet potato in Ninja and blend well till smooth.