Cinnamon Sweet Potato Breakfast Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups rolled oats
02 -
1/2 cup almond flour
03 -
1 teaspoon ground cinnamon
04 -
1/4 teaspoon ground nutmeg
05 -
1/4 teaspoon baking soda
06 -
1/4 teaspoon salt
→ Wet Ingredients
07 -
1 cup mashed sweet potato (from about 1 medium cooked sweet potato)
08 -
1 large egg
09 -
1/3 cup maple syrup or honey
10 -
2 tablespoons melted coconut oil or butter
11 -
1 teaspoon vanilla extract
→ Mix-in Options
12 -
1/3 cup chopped pecans or walnuts (optional)
13 -
1/3 cup raisins or dried cranberries (optional)
# Instructions:
01 -
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until thoroughly blended.
03 -
Stir in rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt, mixing until just combined.
04 -
Gently fold in chopped nuts and dried fruit if desired for additional texture and flavor.
05 -
Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing evenly, and flatten each mound slightly with your hands or a spoon.
06 -
Bake in the preheated oven for 12–15 minutes, until set and golden at the base.
07 -
Transfer cookies to a wire rack to cool completely; cookies will firm as they cool.
# Notes:
01 -
Substitute sweet potato with mashed banana or pumpkin for flavor variation.
02 -
Incorporate flaxseeds or chia seeds for added nutrition.
03 -
For a treat, add chocolate chips.
04 -
Freeze baked cookies for convenient, make-ahead breakfasts or snacks.
05 -
For a vegan option, replace the egg with a flaxseed egg and use maple syrup instead of honey.