Sweet potato & Oat Breakfast Cookies
These sweet potato & oat breakfast cookies are high-energy and will put you in the right frame of mind for even the most hectic day. Healthy & guilt free!
Ingredients
- ⅔ cup mashed sweet potato
- ¼ cup oil
- ¼ cup (4 tbsp) honey
- 2 eggs
- 1 cup rolled oats
- ¾ cup oat flour
- ½ cup raisins
- ½ cup chopped almonds
- ¼ cup ground flaxseeds
- ½ tsp ground cardamom
- ¼ tsp sea salt
Instructions
- Preheat the oven to 180°C. Grease a large baking tray or line with a parchment paper.
- In a large bowl, stir together the rolled oats, oat flour, ground flaxseeds, chopped almonds, raisins, ground cardamom and sea salt. Make a well in the centre.
- In a another mixing bowl, crack in the eggs then add in the oil and honey then whisk. Add in the mashed sweet potato and mix it in till smooth.
- Pour the wet ingredients into the well of the dry ingredients and stir until well combined and forms a sticky dough.
- Using an a ¼ cup measurement or a large ice cream scoop, scoop the dough onto your prepared baking tray then wet your hands with water to flatten.
- Bake for 18-22 minutes or until golden on the sides. Put them individually on a wire rack and allow them to cool. Enjoy.
Notes
You can replace the raisins with sultanas or currants or a mixture of what you have.
You can replace the honey with date syrup or maple syrup.
Other nuts that could go well with these cookies are walnuts because of the texture.
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