Oral Allergy Syndrome Friendly Sweet Potato Vanilla Breakfast Cookies

Total time43 min

Prep time15 min

Cook time18 min

Oral Allergy Syndrome Friendly Sweet Potato Vanilla Breakfast Cookies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

1 cup mashed sweet potato (from about 1 medium sweet potato, baked or steamed)
2 cups rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!