Sweet Potato Blueberry Oatmeal Cookies
These sweet potato blueberry oatmeal cookies are soft, chewy, and naturally sweetened. Perfect for a healthy breakfast or snack, they’re easy to make, kid-friendly, and packed with wholesome ingredients!
Servings: 16
Ingredients
- 2 cups old fashioned rolled oats gluten-free, if needed
- 1 cup almond flour not packed
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground ginger
- 1 cup mashed baked sweet potato
- ⅓ cup honey or maple syrup
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla
- ½ cup frozen or fresh blueberries
Instructions
- Preheat the oven to 350°F and line a cookie tray with parchment paper.
- Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour.
- In a large bowl add mashed sweet potato, maple syrup, coconut oil and vanilla. Whisk to combine until smooth.
- To the same bowl, add the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Stir everything together until just combined.
- Gently stir in blueberries.
- Use a ¼-cup or cookie scoop to scoop dough onto a baking sheet lined with parchment or baking stone. Use your hands to form the dough into a round, flat cookie shape and make sure the blueberries are situated on top of the cookie.
- Bake until the cookies are golden and firm around the edges, 25-30 minutes. Cool the cookies on the baking sheet for a few minutes, then carefully transfer the cookies to a rack to cool completely.
Notes
- Inspired and adapted from Run Fast Eat Slow.
- Storing: Keep leftover cookies at room temperature for up to 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. To thaw, place in the fridge overnight or at room temperature for an hour.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 76mg | Fiber: 2g | Sugar: 5g