Description
Delicious and wholesome Cinnamon Sweet Potato Breakfast Cookies that combine the natural sweetness of mashed sweet potatoes with warm spices, oats, and nuts. These cookies are perfect for a quick, nutritious breakfast or snack, offering a gluten-free and naturally sweetened option.
Ingredients
Scale
Main Ingredients
- 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
- 1 ½ cups rolled oats
- ½ cup almond flour (or regular flour)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ¼ tsp salt
- â…“ cup maple syrup or honey
- 1 egg
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
Optional Add-Ins
- â…“ cup chopped pecans or walnuts
- â…“ cup raisins or dried cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract. Mix thoroughly until the mixture is smooth and uniform in texture.
- Add Dry Ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Mix well to evenly distribute the spices and leavening agents throughout the dough.
- Incorporate Optional Add-Ins: Gently fold in chopped nuts and dried fruit if using. This adds texture and extra flavor to your cookies.
- Form Cookies: Using a spoon or cookie scoop, scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Slightly flatten each cookie with the back of the spoon to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes until the cookies are set and have a golden-brown bottom.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely. The cookies will firm up as they cool, achieving the perfect texture.
Notes
- The recipe is naturally gluten-free if you use almond flour and certified gluten-free oats.
- You can substitute maple syrup with honey or agave nectar based on your preference.
- For a vegan version, replace the egg with a flax egg and use plant-based butter or coconut oil.
- Store cookies in an airtight container for up to 4 days at room temperature or freeze for longer storage.
- Ensure sweet potatoes are fully cooled before mixing to avoid cooking the egg prematurely.
