Everyday Breakfast Cookies

INGREDIENTS:

1 very large sweet potato ( cooked and peeled) or 1 cup canned or pureed pumpkin/sweet potato

2 cups oatmeal

1/2 cup total of nut butter (I usually use ¼ cup peanut butter and ¼ cup almond butter)

2 tbsp flax seed

1/4 cup maple syrup ( can also omit altogether or do less)

1 tbsp cinnamon

OPTIONAL Mix and Match mix in’s ( I say the more the merrier but again, customize to your preferences!)

• Chopped apricots

• Shredded coconut

• Dried blueberries

• Dried cherries

• Pumpkin seeds

• Slivered almonds

• Mashed bananas

• Grated carrot

METHOD:

In a mixer, combine cooked and peeled sweet potato, oatmeal, nut butter, maple syrup, flax seed and cinnamon until well combined. This is the cookie base and should always stay the same.

Mix in your desired mix in’s ( About ¼ cup of each) .

Scoop golf ball size scoops onto parchment lined cookie sheet.

( Note: this size is ideal for kids, and if used as snacks or in addition to other breakfast items)

I often make “jumbo size” if I plan to eat this solo as a breakfast about the size of two golf balls, and very satisfying I might add.

Bake at 350 for 12-15 minutes ( or about 20 for jumbos)