why make this recipe
Cinnamon Sweet Potato Breakfast Cookies are a perfect way to start your day. They are healthy, tasty, and easy to make. Packed with wholesome ingredients like sweet potatoes and oats, these cookies give you energy and keep you satisfied. Plus, they have a delightful cinnamon flavor that makes them feel like a treat. Whether you’re rushing out the door or enjoying a slow morning, these cookies fit right in.
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how to make Cinnamon Sweet Potato Breakfast Cookies
Ingredients:
- 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
- 1 ½ cups rolled oats
- ½ cup almond flour (or regular flour)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup maple syrup or honey
- 1 egg
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- ⅓ cup chopped pecans or walnuts (optional)
- ⅓ cup raisins or dried cranberries (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Stir in the oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
- If you like, fold in the chopped nuts and dried fruit.
- Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet and slightly flatten them.
- Bake for 12–15 minutes, until the cookies are set and golden on the bottom.
- Let them cool completely on a wire rack; they will firm up as they cool.
how to serve Cinnamon Sweet Potato Breakfast Cookies
You can serve these cookies warm or at room temperature. They are delicious on their own, but you can also enjoy them with a glass of milk or a cup of coffee. If you want a quick breakfast, grab a cookie to go. They also make a great snack anytime during the day!
how to store Cinnamon Sweet Potato Breakfast Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place the cooled cookies in a freezer bag and freeze for up to three months. When you’re ready to eat them, simply thaw at room temperature or warm them up in the oven.
tips to make Cinnamon Sweet Potato Breakfast Cookies
- Make sure your sweet potato is well-cooked and mashed smoothly for even texture.
- For a sweeter cookie, add a little extra maple syrup or honey.
- You can replace nuts and dried fruit with your favorite mix-ins like chocolate chips or seeds.
- If the dough feels too wet, add a bit more almond flour or oats to reach the right consistency.
variation
You can easily make these cookies gluten-free by using certified gluten-free oats and almond flour. If you want to add a chocolate twist, mix in some dark chocolate chips instead of dried fruit.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While you can use regular potatoes, it’s best to stick with sweet potatoes for their flavor and texture.
Are these cookies vegan-friendly?
To make these cookies vegan, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
How can I make these cookies healthier?
To make them healthier, you can cut down on the maple syrup and use unsweetened applesauce instead for sweetness.
Cinnamon Sweet Potato Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Healthy and tasty breakfast cookies made with sweet potatoes, oats, and delightful cinnamon flavor.
Ingredients
- 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
- 1 ½ cups rolled oats
- ½ cup almond flour (or regular flour)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup maple syrup or honey
- 1 egg
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- ⅓ cup chopped pecans or walnuts (optional)
- ⅓ cup raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Stir in the oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
- If you like, fold in the chopped nuts and dried fruit.
- Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet and slightly flatten them.
- Bake for 12–15 minutes, until the cookies are set and golden on the bottom.
- Let them cool completely on a wire rack; they will firm up as they cool.
Notes
Store in an airtight container at room temperature for up to a week or freeze for up to three months. Thaw at room temperature or warm in the oven before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: breakfast cookies, sweet potato cookies, healthy cookies
