Low Iodine Sweet Potato Vanilla Breakfast Cookies
Total time43 min
Prep time15 min
Cook time18 min
5.0(29)
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Learn more →Ingredients
12 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, baked or steamed)
- 2 cups rolled oats
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 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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