Ingredients

The following ingredients have 4 Servings
  • 1 Cup +1 Tbsp Quick-cooking oats ((95g))
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 Cup Almond butter (at room temperature or cold (Do not melt!))
  • 1/2 Cup Honey ((or agave))
  • 1/4 tsp Vanilla extract
  • 1/2 cup Sweet Potato, (mashed * (120g))
  • 1/4 cup + 2 Tbsp Dried cranberries (roughly chopped (47g))
  • 1/4 Cup Almonds (finely chopped (40g))
  • 2 tsp Coconut palm Sugar

Instruction

  • Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
  • In a medium sized bowl, mix together the quick oats, cinnamon and salt. Set aside.
  • In a medium bowl, combine the almond butter, honey and vanilla extract.
  • Add the mashed sweet potato into the almond butter/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 in the chopped craisins and almonds and stir until well combined.
  • Drop by heading 2.5 Tbsps 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 2 tsps coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.
  • Bake for 20-30 minutes until the 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!