Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious morning treat packed with natural sweetness from sweet potatoes and maple syrup. Easy to make and perfect for a grab-and-go breakfast or snack, these cookies combine hearty oats, warm spices, and optional nuts and dried fruits for extra texture and flavor.
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 even baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, egg, maple syrup, melted coconut oil (or butter), and vanilla extract. Stir until the mixture is smooth and fully incorporated.
- Add Dry Ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt into the wet mixture. Mix gently until everything is evenly combined.
- Incorporate Optional Add-ins: Carefully fold in the chopped nuts and dried fruit, if using, to add texture and bursts of flavor.
- Scoop and Shape: Using about 2 tablespoons of dough for each cookie, scoop onto the prepared baking sheet. Slightly flatten each cookie with your fingers or the back of a spoon to help them bake evenly.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12–15 minutes, or until they are set and golden on the bottom.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely. The cookies will firm up as they cool, ensuring a perfect chewy texture.
Notes
- For a vegan version, substitute the egg with a flax or chia egg and use maple syrup instead of honey.
- You can swap almond flour with whole wheat or regular all-purpose flour if preferred.
- Adjust the level of sweetness by varying the amount of maple syrup or honey.
- Make sure the sweet potato is well mashed to ensure the cookies hold together.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
