Sweet Potato Blueberry Oatmeal Cookies
A wholesome, soft-baked cookie packed with mashed sweet potato, hearty oats, and juicy blueberries for a perfect healthy snack.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 16 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan/Vegetarian
Ingredients
Scale
2 cups old fashioned rolled oats
1 cup almond flour
1.5 tsp ground cinnamon
1 tsp baking powder
0.5 tsp fine sea salt
0.25 tsp ground ginger
1 cup mashed baked sweet potato
0.33 cup maple syrup or honey
0.33 cup melted coconut oil
1 tsp vanilla extract
0.5 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees F and line a tray with parchment paper.
- Pulse 1 cup of oats in a blender until they reach a coarse, flour-like consistency.
- Whisk sweet potato, maple syrup, coconut oil, and vanilla in a large bowl until smooth.
- Stir in the whole oats, processed oats, almond flour, cinnamon, baking powder, salt, and ginger.
- Gently fold the blueberries into the dough mixture.
- Scoop 1/4 cup portions onto the tray and flatten into round cookie shapes with your hands.
- Bake for 25 to 30 minutes until edges are golden and firm.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Ensure the sweet potato is mashed very smooth for the best texture.
- If using frozen blueberries, do not thaw them before adding to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 116 kcal
- Sugar: 5 g
- Sodium: 76 mg
- Fat: 6 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg