If you're still craving all things holiday food - we got you fam. Cranberries with the addition of sweet potato and you might as well just call this Thanksgiving 2.0 for breakfast... minus the turkey. Because a turkey cookie would be just plain weird. 

Cranberry Sweet Potato Breakfast Cookies 

Makes 1 dozen cookies 

¾ cup cooked, mashed sweet potato (pumpkin purée also works well) 

½ cup natural almond butter (or other nut/seed butter) 

2 eggs 

1 teaspoon vanilla extract 

1 teaspoon cinnamon 

½ teaspoon pumpkin pie spice 

2 Tablespoons pure maple syrup 

2 Tablespoons chia seeds 

1 ¼ cup rolled oats, pulsed into oat flour in the food processor 

1 teaspoon baking soda 

¼ cup pepitas 

¼ cup chopped pecans 

¼ cup unsweetened dried cranberries (or other unsweetened dried fruit like raisins, blueberries, cherries, etc.)

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside. In a large bowl, mix the sweet potato, almond butter and eggs together. Add vanilla, cinnamon, pumpkin pie spice, maple syrup and chia seeds. Stir well to combine. Add oat flour and baking soda and mix well. Gently fold in the pepitas, pecans and cranberries. Drop batter into 12 cookies on lined baking sheet. Bake for 10-14 minutes. Let cool completely and store in an airtight container.