Potato Oat Morning Treats (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 cup squashed sweet potato (roughly 1 medium, boiled & mashed)
02 - 1 ½ cups old-fashioned oats
03 - ½ cup ground almonds (or plain flour)
04 - 1 tsp ground cinnamon
05 - ¼ tsp ground nutmeg
06 - ¼ tsp bicarbonate of soda
07 - ¼ tsp table salt

→ Wet Ingredients

08 - ⅓ cup pure maple syrup or runny honey
09 - 1 egg
10 - 2 tbsp melted coconut oil or unsalted butter
11 - 1 tsp vanilla flavoring

→ Optional Add-ins

12 - ⅓ cup roughly chopped walnuts or pecans
13 - ⅓ cup dried cranberries or golden raisins

# Instructions:

01 - Get your oven hot at 350°F (175°C) and put some baking paper on your cookie tray.
02 - Grab a big bowl and mix your mashed sweet potato with the egg, sweet syrup, melted oil, and vanilla until it's all smooth and blended.
03 - Now throw in your oats, almond meal, spices, soda, and salt. Stir everything till it's all mixed up nicely.
04 - If you want, gently stir in your nuts and dried fruit bits so they're spread all through your cookie mix.
05 - Drop spoonfuls of mix (about 2 tbsp each) onto your lined tray and press them down a bit with the back of your spoon.
06 - Let them bake for about 12-15 minutes until they turn golden on the bottom.
07 - Move your cookies to a cooling rack and wait for them to cool down. They'll get firmer as they cool off.

# Notes:

01 - You can keep these breakfast treats in a sealed container for about 5 days on your counter or stick them in the freezer for up to 3 months.
02 - Want chewier cookies? Just pull them out 1-2 minutes earlier.

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