Vegan Sweet Potato Breakfast Cookies Recipe

Ingredients

• 2 cups rolled oats
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground ginger powder
• ¼  teaspoon ground nutmeg
• ¼ teaspoon salt
• ⅓ cup maple syrup or agave
• 1 flax egg or chia egg (
• ⅓ cup sweet potato,  peeled,  cooked and mashed
• ¼ cup plant-based milk
• Coconut, brown, date or white sugar to roll cookies in, optional

Directions

1. Preheat oven 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
2. In your blender, combine oats, baking powder, cinnamon, ginger, nutmeg and salt. Pulse until oats have fine texture similar to flour. 
3. Pour the ingredients from the blender into a medium bowl.
4. In the blender,  add the flax or chia egg, mashed sweet potato, maple syrup or agave, and milk. Blend until well combined.
5. Add the contents from the blender to the medium bowl with the dry ingredients (oats mixture).
6. Mix together until a workable batter forms.
7. Using a small cookie scoop or heaping tablespoon, portion the batter out onto the prepared cookie sheet. 
8. Dampen your hands with a little water to help prevent sticking and roll the batter into balls and then roll the balls in sugar if desired.
9. Slightly flatten the balls with the palm of your hand or the bottom of a measuring cup.
10. Bake for 12-15 minutes and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
11. Enjoy!
12. Store any left over cookies in an air-tight container for up to 5 days. 

Recipe Video Link: https://www.youtube.com/watch?v=i59Gmzr8l3M