Potato Cinnamon Cookies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 ½ cups of oats (rolled)
02 - 1 cup mashed sweet potato (roughly one medium potato, cooked and mashed)
03 - ½ cup almond or all-purpose flour
04 - ¼ tsp baking soda
05 - ¼ tsp salt
06 - 1 tsp ground cinnamon
07 - ¼ tsp ground nutmeg

→ Liquid Ingredients

08 - 1 egg
09 - ⅓ cup honey or maple syrup
10 - 1 tsp vanilla extract
11 - 2 tbsp coconut oil or butter, melted

→ Optional Extras

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

# Instructions:

01 - Set your oven to 350°F (175°C) and lay parchment paper on a baking pan.
02 - In a big mixing bowl, stir together the mashed sweet potato, egg, honey (or syrup), melted butter (or oil), and vanilla. Mix until smooth.
03 - Mix in the oats, flour, baking soda, salt, cinnamon, and nutmeg until everything’s blended well.
04 - Stir in the dried fruit and nuts until no pockets of them remain.
05 - Take about 2 tablespoons of dough per cookie. Place these on the lined tray and gently press each one down to flatten.
06 - Cook the cookies for 12 to 15 minutes. They’re ready when the bottoms are firm and lightly browned.
07 - Move the cookies to a wire rack and leave them there until completely cool. They’ll firm up as the air cools them down.

# Notes:

01 - You can keep these cookies at room temp in a sealed container for 5 days, or freeze them and they’re good up to 3 months.
02 - If you want them softer, shave 1-2 minutes off the baking time.

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