These healthy breakfast cookies are sweet and satisfying and a great way to use this healthy winter veggie! I love to be as efficient in the kitchen as I can, so this recipe came about when I decided to bake the sweet potatoes whole (without any recipe in mind) while the was oven was on for another dish. These measurements are approximate and I encourage you to get creative with add-ins 🙂
Ingredients
- 2 medium yams cooked, peeled, mashed
- 2 packets Instant oatmeal
- 1 egg
- 1 ripe banana mashed
- 1/4 cup peanut butter or sunflower seed butter
- 1/4 cup almond meal
- 1/2 tsp Vanilla optional
Instructions
- In a mixing bowl and peeled and mash yams, then mashed banana
- Mix in whisked egg and peanut butter and vanilla until all wet ingredients are mixed well
- Pour in oatmeal and almond meal and mix
- Add additional almond flower as needed to thicken to a dough-like consistency
- Make appx 24 small cookies (of appx 2 TBS) on a greased cookie sheet
- Bake for 14 min at 350 or until firm. Serve warm.