Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup pure molasses
- 1/4 cup mashed sweet potato (boiled/steamed and mashed smooth)
- 1 large egg
- 1/3 cup chopped pecans
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, molasses, mashed sweet potato, ground ginger, and ground cinnamon until smooth and well combined.
- Stir in the rolled oats, almond flour, baking soda, and salt, mixing until just combined.
- Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
- Scoop heaping tablespoons of the cookie dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
- Bake for 11–13 minutes, or until the edges are just beginning to turn golden.
- Allow them to cool on a wire rack before enjoying.
Notes
- Make sure your mashed sweet potato is not wet. If you boiled the potatoes, let them steam dry in a colander before mashing to achieve the perfect consistency.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg