Cranberry Oatmeal Breakfast Cookies with Sweet Potato

Preheat oven to 325ºF and line a cookie sheet with parchment paper.

In a medium-sized bowl, mix quick oats, cinnamon and salt. Set aside.

In a medium-sized bowl, combine almond butter, honey and vanilla extract. Add mashed sweet potato into the almond butter and honey mixture and stir until everything is creamy and well mixed.

Pour the liquid mixture into the dry and mix until everything is well combined. Add chopped craisins and almonds and stir until well combined.

Drop by heaping 2 1/2-tablespoon balls onto the prepared cookie sheet. Use your hands to flatten down until they are roughly 1/2 inch thick. I find using lightly damp hands is the easiest. Sprinkle the cookies with coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.

Bake for 20–23 minutes until cookies feel just set and almost slightly “springy” to the touch. They set up a lot more on the pan.

Let cool completely on the pan, do not transfer to a cookie sheet. Devour!

Notes:
1. For the mashed sweet potato, I just bake a sweet potato in a 400ºF oven for 40–45 minutes, then mash it and measure!
2. Cookies will stay fresh, in a sealed, air tight container at room temperature, for about a week.
3. These cookies freeze well for quick and easy breakfast or snacks.