1-In a large bowl, combine 1 cup cooked sweet potato puree with ¼ cup maple syrup and 1 tsp vanilla extract. Mix well to create a moist base that binds everything together nicely.

2-In a separate bowl, whisk together 1 ½ cups rolled oats, ½ cup almond flour, 2 tsp ground cinnamon, 1 tsp baking powder, and ¼ tsp salt.

3-Gradually fold the dry ingredients into the sweet potato mixture until a uniform dough forms. For vegan adaptations, add 1 tbsp chia seed gel or flaxseed meal as an egg substitute here to keep things inclusive.

4-Using a spoon or cookie scoop, place dough portions onto the prepared baking sheet, spacing them about 2 inches apart for even cooking.

5-Flatten each cookie slightly with the back of a spoon to ensure even baking and a nice shape.

6-Bake in the preheated oven for 12-15 minutes or until edges are golden and centers are set. For gluten-free variants, monitor baking time closely for optimal texture, and remember to check our apple cinnamon muffins recipe for more baking tips!

7-Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best flavor, or store for later you’re going to love this!