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.