Description
Made with almond butter, sunflower seeds, warm spices and cranberries, these potato cookies taste good enough to be dessert, but are protein-packed and fit for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cup cooked (mashed Russet potato)
- 1 cup almond butter
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/4 cup pure maple syrup
- 1/2 cup sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup oat flour
- 2 teaspoons baking soda
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper. Set aside.
- Combine mashed potatoes, almond butter and eggs in a large bowl. Mix well.
- Add vanilla, cinnamon, nutmeg, allspice, cloves maple syrup, sunflower seeds and dried cranberries. Stir to combine.
- Add oat flour and baking soda. Stir once more.
- Scoop onto prepared baking sheets, making 24 cookies. Bake at 375°F for 10-12 minutes.
Notes
Feel free to use any nutritious, delicious mashed potatoes. Also any nut butter such as peanut butter, cashew butter or even sunflower seed butter can be used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking, Cookies