My go-to oatmeal breakfast cookie with a cinnamon-sugar twist. This versatile recipe allows you to switch ingredients, like subbing a banana for sweet potato, and is easy to make, providing breakfast or snacks for the week.
Preheat oven to 350F. In a bowl, mix together the mashed, cooked sweet potato, gluten free oatmeal, nut butter, maple syrup, 1 tsp cinnamon, 2 tbsp coconut sugar, and vanilla extract with a spatula. Form the mixture into 9-10 cookies. Bake for 18-20 minutes. Immediately after removing from the oven, sprinkle the tops of the cookies with a mixture of 1/2 tbsp coconut sugar and 1/2 tsp cinnamon. Let them cool before serving.
