Cinnamon Sweet Potato Breakfast Cookies
Delightful breakfast cookies combining sweet potatoes and cinnamon for a nutritious start to your day.
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes (cooked) For easy mashing, steam or roast sweet potatoes in advance.
- 1 cup rolled oats Increase for a chewier cookie.
- 1/2 cup almond flour Can be substituted with all-purpose or coconut flour.
- 1/4 cup maple syrup or honey Choose based on your preference.
- 1/4 cup nut butter (peanut or almond) Adds creaminess and flavor.
- 2 teaspoons ground cinnamon Key flavor component.
- 1/2 teaspoon baking powder For leavening.
- 1/4 teaspoon salt Enhances flavors.
- 1/4 cup raisins or nuts Optional mix-ins for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cooked and mashed sweet potatoes with the nut butter and maple syrup (or honey). Stir until well blended.
- Sprinkle in the rolled oats, almond flour, ground cinnamon, baking powder, and salt. Mix until fully incorporated.
- If using, gently fold in raisins or nuts.
- Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet, flattening slightly with the back of the spoon.
- Bake in the preheated oven for 15-18 minutes until set and lightly golden around the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 4 days or refrigerate for about a week. Can be frozen for up to 3 months.