Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and naturally sweetened treat perfect for a nutritious on-the-go breakfast or snack. Made with wholesome ingredients like mashed sweet potatoes, rolled oats, almond flour, and warm spices, these soft cookies are gluten-free, dairy-free, and vegetarian-friendly. They offer a delightful balance of flavors and textures, featuring optional add-ins like raisins and nuts for extra bite and nutrition.
Ingredients
Scale
Base Ingredients
- 1 cup mashed cooked sweet potato
- 1 1/4 cups rolled oats
- 1/2 cup almond flour
- 1/3 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 egg
- 1 teaspoon vanilla extract
Spices & Leavening
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Optional Add-ins
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat and prepare baking sheet: 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, whisk together the mashed sweet potato, maple syrup (or honey), almond butter, egg, and vanilla extract until the mixture is smooth and fully combined.
- Add dry ingredients: Stir in the rolled oats, almond flour, ground cinnamon, nutmeg, salt, and baking soda until everything is evenly mixed into a thick dough.
- Fold in optional add-ins: Gently fold in the raisins or dried cranberries and chopped walnuts or pecans, if using, to add texture and extra flavor.
- Shape cookies: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart, and flatten each slightly with your fingers or the back of a spoon to form cookie shapes.
- Bake: Place the baking sheet in the oven and bake for 12–14 minutes, until cookie edges turn golden and the centers are set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are naturally sweetened, making them a great healthy alternative for breakfast or snacks.
- Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
