Description
These Cinnamon Sweet Potato Breakfast Cookies are a healthy, delicious, and easy-to-make treat perfect for starting your day. Packed with wholesome ingredients like mashed sweet potatoes, oats, and almond butter, these cookies combine natural sweetness with a warm cinnamon flavor. They’re great for make-ahead breakfasts or snacks, offering a gluten-free and nutrient-dense option that’s both satisfying and comforting.
Ingredients
Scale
Main Ingredients
- 1 cup mashed cooked sweet potato
- 1 1/2 cups old-fashioned oats
- 1/2 cup almond flour (or regular flour)
- 1/4 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 large egg
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Optional Add-ins
- 1/4 cup chopped walnuts or pecans
- 1/4 cup raisins or mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed cooked sweet potato, almond butter, maple syrup, egg, and vanilla extract. Stir until the mixture is smooth and well blended.
- Add Dry Ingredients: To the wet mixture, add the oats, almond flour, cinnamon, salt, and baking soda. Mix until just combined. If you’re using nuts and raisins or chocolate chips, gently fold them into the batter now.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop the mixture onto the prepared baking sheet. Press each cookie down slightly with the back of a spoon or your fingers to flatten them a bit for even baking.
- Bake: Place the baking sheet in the oven and bake for 12 to 14 minutes, or until the edges are lightly golden and the centers have set.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up perfectly.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 2 days or refrigerate them for up to 1 week to maintain freshness.
Notes
- For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set to thicken).
- Using almond flour keeps the cookies gluten-free, but you can substitute with regular flour if preferred.
- These cookies can be customized by adding different nuts, dried fruits, or chocolate chips based on your preference.
- If you want a sweeter cookie, increase the maple syrup or honey slightly, but keep in mind that this may affect baking time.
- Ensure mashed sweet potato is smooth to help bind the dough effectively.
- Cookies may be gently reheated in a toaster oven or microwave to bring back softness before eating.
