Description
Delicious and wholesome Cinnamon Sweet Potato Breakfast Cookies that combine the natural sweetness of sweet potatoes with warm cinnamon and wholesome oats. These easy-to-make cookies are perfect for a nutritious breakfast or snack, offering a soft chewy texture with optional nuts and raisins for added flavor and crunch.
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 prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, almond butter, maple syrup, egg, and vanilla extract. Stir until the mixture is smooth and fully incorporated.
- Add Dry Ingredients: To the wet mixture, add oats, almond flour, cinnamon, salt, and baking soda. Stir until just combined. If using, fold in chopped nuts and raisins or mini chocolate chips gently.
- Form Cookies: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheet. Flatten each cookie slightly using a spoon or your fingers to help them bake evenly.
- Bake: Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden and the centers are set and no longer doughy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to prevent overcooking from residual heat.
- Store: Store baked cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- For a nut-free version, omit almond butter and nuts, substituting with sunflower seed butter if desired.
- Use cooked and mashed sweet potato that is well-drained to avoid excess moisture in the dough.
- Maple syrup and honey can be used interchangeably depending on preference and dietary needs.
- Adding mini chocolate chips makes these cookies a bit more indulgent but still suitable for breakfast treats.
- Store cookies in an airtight container to keep them soft and fresh.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
