Cinnamon Sweet Potato Breakfast Cookies are a delicious and healthy way to start your day. These cookies are not only easy to make but are also packed with nutrients. Sweet potatoes provide vitamins and fiber, while oats give you a filling boost that keeps you energized through the morning.
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Why Make This Recipe
Making Cinnamon Sweet Potato Breakfast Cookies is a great choice for anyone looking for a nutritious breakfast option. They are perfect for busy mornings when you need something quick and tasty. Additionally, they are naturally sweet from the sweet potatoes and can be customized with your favorite mix-ins. Plus, they are gluten-free if you use almond flour!
How to Make Cinnamon Sweet Potato Breakfast Cookies
Making these cookies is simple. Just follow these easy steps, and you’ll have a batch of tasty cookies ready in no time.
Ingredients
- 1 cup mashed sweet potato (cooked and cooled)
- 1.5 cups rolled oats
- 0.5 cup almond flour (or all-purpose flour)
- 1 teaspoon cinnamon
- 0.5 teaspoon vanilla extract (optional)
- 1 pinch salt
- 1-2 tablespoons maple syrup or honey (optional, for extra sweetness)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the mashed sweet potato, rolled oats, almond flour, cinnamon, vanilla extract (if using), salt, and maple syrup or honey (to taste). Stir everything together until well mixed and the dough holds together.
- Scoop out tablespoon-sized portions of dough and place them onto your prepared baking sheet. With the back of a spoon or your fingers, gently flatten each cookie slightly to help them bake evenly.
- Bake for 12 to 15 minutes, or until the edges are set and the bottoms are just turning golden brown.
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
How to Serve Cinnamon Sweet Potato Breakfast Cookies
These cookies are perfect for breakfast but can also be enjoyed as a snack. Serve them warm with a glass of milk or a cup of coffee. You can also pair them with yogurt or fresh fruit for a complete meal.
How to Store Cinnamon Sweet Potato Breakfast Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just place the cookies in a freezer-safe bag and they will last for up to three months.
Tips to Make Cinnamon Sweet Potato Breakfast Cookies
- Make sure your sweet potato is well cooked and cooled for easier mixing.
- For added flavor, consider mixing in nuts or chocolate chips.
- Adjust the sweetness by changing the amount of maple syrup or honey you use.
Variation
You can easily modify this recipe by adding in ingredients like chopped nuts, dried fruits, or even a sprinkle of chocolate chips for a treat.
FAQs
Q: Can I use canned sweet potato for this recipe?
A: Yes, you can use canned sweet potato puree. Just make sure it is unsweetened.
Q: Are these cookies gluten-free?
A: Yes, if you use almond flour and gluten-free oats, these cookies will be gluten-free!
Q: Can I make these cookies vegan?
A: Yes, use maple syrup for sweetness and omit the vanilla extract if you prefer.
Cinnamon Sweet Potato Breakfast Cookies
Ingredients
Main ingredients
- 1 cup mashed sweet potato (cooked and cooled) Make sure it is well cooked and cooled for easier mixing.
- 1.5 cups rolled oats Use gluten-free oats for a gluten-free option.
- 0.5 cup almond flour (or all-purpose flour) Choose almond flour for gluten-free cookies.
- 1 teaspoon cinnamon Adds flavor.
- 0.5 teaspoon vanilla extract Optional.
- 1 pinch salt
- 1-2 tablespoons maple syrup or honey Optional, for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the mashed sweet potato, rolled oats, almond flour, cinnamon, vanilla extract (if using), salt, and maple syrup or honey (to taste). Stir until well mixed.
- Scoop out tablespoon-sized portions of dough and place them onto your prepared baking sheet. Gently flatten each cookie slightly.
Baking
- Bake for 12 to 15 minutes, or until the edges are set and the bottoms are just turning golden brown.
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack.
