Ingredients
Scale
- 1 cup sweet potato, cooked and mashed
- 1 cup pumpkin puree
- 2 cups whole wheat flour (or oat flour)
- 2 tablespoons peanut butter (unsweetened, xylitol-free)
- 1/4 cup rolled oats
- 1 egg
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked sweet potato, pumpkin puree, and peanut butter.
- Add the egg and mix until fully combined.
- Gradually incorporate the whole wheat flour and rolled oats until a soft dough forms.
- If using, sprinkle in the cinnamon and mix again.
- Roll the dough into small balls, about the size of a golf ball.
- Place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until firm and slightly golden on the edges.
- Allow to cool completely before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 2g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg