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Cinnamon Sweet Potato Breakfast Cookies

These delightful cookies combine chewy and crispy textures with the natural sweetness of sweet potatoes and a sprinkle of cinnamon, perfect for breakfast or a healthy snack.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup mashed sweet potatoes
  • 1 cup oats gluten-free oats if necessary
  • 1/2 cup almond flour
  • 1/4 cup honey or maple syrup for sweetness
  • 1/4 cup coconut oil, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Optional toppings
  • chopped nuts, chocolate chips, or raisins

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Prepare the sweet potatoes: Cook your sweet potatoes until tender (boil or bake), then mash until smooth and set aside.
  3. In a large bowl, mix together oats, almond flour, cinnamon, baking powder, and salt. Set aside.
  4. In another bowl, combine the mashed sweet potatoes, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until well combined.
  5. Gradually incorporate the dry ingredients into the wet mixture and stir until fully blended. Add any optional toppings of your choice.
  6. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 15-18 minutes, or until the edges are golden and the centers appear set.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

These cookies can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore softness.