Description
Grain-free sweet potato breakfast cookies made with baked sweet potato, almond flour, and SunButter. Perfect for an easy grab and go fall breakfast!
Ingredients
- ¼ cup ground flaxseed + 3/4 cup filtered water
- ½ cup sweet potato purée* (1 whole sweet potato roasted in oven for ~60 minutes)
- ½ cup No Sugar Added SunButter
- 1/2 cup pure maple syrup
- 1/4 cup almond flour
- 1/4 tsp cinnamon
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In large mixing bowl, whisk together the ground flaxseed and filtered water and allow to sit for ~5 minutes to gel. Next, add the sweet potato puree, SunButter, and maple syrup and stir to combine.
- Sift in the almond flour and spices, and salt and mix together thoroughly.
- Fold in the cranberries and pecans.
- Drop ~1/4 cup per cookie on a parchment covered cookie tray. The batch should make 12 medium sized cookies.
- Cook at 350°F for 25-30 minutes, until the cookies are browned underneath and firm to the touch.
- Allow cookies to cool for 15 minutes before serving. Store leftover cookies in an airtight container in the refrigerator for up to one week. Freeze for longterm storage.
Notes
OR sub 1/2 cup sweet potato purée and increase almond flour to 1 1/4 cups!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free