Cranberry-Almond Breakfast Cookies

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   To bake the sweet potato: 2.

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   Preheat oven to 400 F and line a small baking tray with tin foil.

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   3.

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   Pierce the sweet potato all over with a fork and place on the prepared baking tray, 4.

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   Bake for 45-50 minutes until soft and squishy.

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   Remove from oven and let it cool.

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   5.

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   For the cookies: 6.

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    Preheat oven to 325 F and line a cookie sheet with parchment paper.

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    7.

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    In a medium sized bowl, mix together the quick oats, cinnamon and salt.

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    Set aside.

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    8.

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    In a medium sized bowl, combine the almond butter, honey and vanilla extract.

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    9.

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    Peel the sweet potato, discarding the skin, and mash it up in a small bowl.

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    10.

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    Add the mashed sweet potato into the almond butter/honey mixture and stir until everything is creamy and well mixed.

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    11.

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    Pour the liquid mixture into the dry and mix until everything is well combined.

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    12.

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    Add both the chopped Craisins and almonds into the bowl.

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    Stir well until everything is well combined.

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    13.

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    Drop dough by heading 2.5 tablespoon-sized balls onto the prepared cookie sheet, spacing them about 2 inches apart.

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    Use your hands to roll into balls and flatten down until they are roughly 1/2 inch thick.

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    14.

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    Sprinkle the top of the cookies with the coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.

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    15.

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    Bake for 20-21 minutes until the cookies feel just set and almost slightly springy to the touch.

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    They set up a lot more on the pan.

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    16.

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    Remove pan from oven and set it on a rack.

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    Let it cool completely on the pan, do not transfer to a cookie sheet.

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    17.

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    Devour!

* Per serving · 4 servings · Values may vary.