Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutritious ingredients like mashed sweet potatoes, oats, and almond flour, they offer a perfect balance of natural sweetness and warm cinnamon spice. Easy to prepare and bake, these cookies are ideal for a quick breakfast or a healthy snack on the go.
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 Mix-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 make cleanup easy.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, almond butter, maple syrup, egg, and vanilla extract. Mix until the batter is smooth and well incorporated.
- Add Dry Ingredients: Stir in the oats, almond flour, cinnamon, salt, and baking soda until everything is evenly combined. If desired, fold in walnuts and raisins or chocolate chips for added texture and flavor.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheet. Flatten each cookie slightly with your spoon or fingers to ensure even baking.
- Bake: Place the baking sheet in the oven and bake for 12 to 14 minutes until the edges turn lightly golden and the centers are set.
- Cool and Store: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days or refrigerate for as long as 1 week.
Notes
- For a vegan option, substitute the egg with a flax egg or chia egg.
- Adjust sweetness by varying the amount of maple syrup or honey.
- Use almond flour for a gluten-free version; regular flour can be used if gluten is not a concern.
- Add spices like nutmeg or ginger for extra warmth.
- Swap walnuts or pecans with any nuts of your choice based on preference or allergy considerations.
- Cookies freeze well for up to 3 months; thaw at room temperature before serving.
