Cinnamon Sweet Potato Breakfast Cookies
Soft, lightly sweet oat cookies made with mashed sweet potato, almond flour, and cinnamon.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 1 cup mashed sweet potato cooked and cooled
- 1 cup rolled oats plus 1/2 cup more
- ½ cup almond flour or all purpose flour
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 pinch salt
- 2 tbsp maple syrup or honey
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix. Combine the sweet potato, oats, almond flour, cinnamon, vanilla, salt, and maple syrup, stirring until the dough holds together.
- Shape. Scoop tablespoon portions onto the sheet and flatten each one lightly.
- Bake. Bake 12 to 15 minutes until the edges are set and the bottoms are golden.
- Cool. Rest on the pan for five minutes, then move to a rack.
Notes
Substitutions: Use gluten free oats and almond flour for a gluten free version, or swap in all purpose flour.
Tips: Cool the mashed sweet potato fully so the dough is easy to scoop.
Storage: Keep in an airtight container at room temperature for up to a week or freeze for up to three months.