Low Sodium Sweet Potato Vanilla Breakfast Cookies

Total time43 min

Prep time15 min

Cook time18 min

Low Sodium Sweet Potato Vanilla Breakfast Cookies

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Ingredients

12 servings

1 cup mashed sweet potato (from about 1 medium sweet potato, baked or steamed)
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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2 cups rolled oats
2 large eggs
3 tbsp maple syrup
2 tbsp coconut oil, melted
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp baking powder
⅓ cup blueberries, fresh or frozen (optional)

Instructions

1
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2
In a large mixing bowl, combine the mashed sweet potato, eggs, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth and evenly combined.

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