Allergen Friendly Sweet Potato Cookies [V+GF & Nut Free!]
Allergen friendly sweet potato cookies are delicious and nutritious. They contain no added sugar, making them a perfectly healthy breakfast choice.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 20 Cookies
Add the sweet potatoes to a small pot, cover with water and bring to boil. Cook until fork tender, approx. 8 minutes. Drain and return to the pot, then mash them with a potato masher.
Preheat your oven to 375 degrees F, and line a large baking sheet with parchment paper.
Now add all the remaining ingredients to the pot with your mashed potato and mix well.
Using a metal tablespoon, scoop your cookie batter onto your prepared baking sheet, and gently press down each one with the bottom of the spoon or fork to flatten slightly. Bake for 18-20 minutes, until golden.
Remove from the oven and let cool at room temperature. The cookies will firm up as they cool. Store any leftovers in the refrigerator.
These sweet potato cookies freeze beautifully, so feel free to make a double batch!
Serving: 1Cookie | Calories: 48kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 4mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 925IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.4mg