Mashed sweet potato supplies the moisture and color in these cinnamon oat cookies. An egg holds the mixture together, while vanilla and a sugar substitute round out the flavor.
The recipe makes 12 cookies and takes about 10 minutes to prepare plus 20 minutes to bake. Flattening the portions before they go into the oven helps create an even cookie shape.
Ingredients
- 1 cup mashed sweet potato
- 1 cup rolled oats
- 1 tsp cinnamon
- 2 tbsp sugar substitute
- 1 egg
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet.
- Add the mashed sweet potato, rolled oats, cinnamon, sugar substitute, egg, and vanilla extract to a bowl.
- Mix until the egg and seasonings are fully incorporated.
- Divide the mixture into 12 portions and scoop them onto the lined baking sheet.
- Flatten each portion slightly.
- Bake for 20 minutes, until the cookies are firm and golden.
- Allow the cookies to cool before serving.
Shape All 12 Evenly
Use smooth mashed sweet potato without large pieces so it combines evenly with the oats. Break the egg into the bowl and mix until there are no visible streaks. Scrape the sides and bottom of the bowl to distribute the cinnamon, vanilla, and sugar substitute through every portion.
Space the 12 scoops apart on the baking sheet and flatten them to a similar thickness. Even sizing helps the cookies reach the firm, golden stage at the same time. Let them rest on the tray after baking before moving them, as oat-based cookies can be delicate while hot.
Once completely cool, place the cookies in a covered container. Refrigerate leftovers because the recipe contains egg and moist sweet potato. If stacking them, separate the layers to prevent sticking. The cookies can be served chilled or allowed to lose some refrigerator chill first.
