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Cinnamon Sweet Potato Breakfast Cookies

Delightful breakfast cookies combining sweet potatoes and cinnamon for a nutritious start to your day.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Sprinkle in the rolled oats, almond flour, ground cinnamon, baking powder, and salt. Mix until fully incorporated.
  4. If using, gently fold in raisins or nuts.
  5. Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheet, flattening slightly with the back of the spoon.
  6. Bake in the preheated oven for 15-18 minutes until set and lightly golden around the edges.
  7. 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.