Soft-Baked Sweet Potato Cookies

They can be made ahead, adjusted for allergies, and topped with a super simple frosting to make them extra special.

Ingredients:  – Quick oats – Shredded unsweetened coconut – Ground flaxseed – Cinnamon, vanilla extract – Baking powder – Eggs – Cooked, mashed sweet potato – Coconut oil


Preheat the oven to 375 degrees F. Place the oats, coconut, flaxseed, baking powder, and cinnamon into a medium bowl. Stir to combine.


Stir in the egg, sweet potato, coconut oil, honey or maple syrup, and vanilla. Line a baking sheet with parchment paper


Drop 1-tablespoon-size portions onto the prepared baking sheet and flatten into a circle about ¼ inch thick.


Use wet hands to move the batter out of the measuring spoon if it's sticky. Bake for 16-18 minutes.


The cookies are done when they are firm and lightly golden brown around the edges. Let cool and serve, topped with optional frosting.


Greek Yogurt Icing: Mix together ¼ cup plain whole milk Greek yogurt, 1 tablespoon honey, maple syrup, or powdered sugar, and ¼ teaspoon vanilla extract.


You can store these cookies, once cooled for 3 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer.