Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutritious ingredients like sweet potatoes, oats, and almond flour, they offer a naturally sweet and spiced flavor from cinnamon, nutmeg, and maple syrup. Perfect for a quick grab-and-go breakfast or a healthy snack, these cookies have optional nuts and dried fruit for added texture and taste. They are baked to golden perfection, making them both wholesome and satisfying.
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 Ingredients
- â…“ cup chopped pecans or walnuts
- â…“ cup raisins or dried cranberries
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, combine the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well blended.
- Add dry ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt until everything is thoroughly mixed into the wet ingredients.
- Incorporate optional mix-ins: Fold in the chopped pecans or walnuts and raisins or dried cranberries if using, making sure they are evenly distributed throughout the dough.
- Form cookies: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet. Slightly flatten each scoop with the back of a spoon or your fingers to help them bake evenly.
- Bake cookies: Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the cookies are set and have a golden color on the bottom.
- Cool and firm up: Remove cookies from the oven and allow them to cool completely on a wire rack. This cooling step helps them firm up and develop the perfect texture.
Notes
- For a nut-free version, omit the nuts and use regular flour instead of almond flour.
- You can substitute honey for maple syrup, depending on your preference.
- Make sure the sweet potato is fully cooked and mashed for best texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- These cookies freeze well; thaw at room temperature before eating.
- Adjust baking time if your cookies are larger or smaller than 2 tablespoons.
