Cinnamon Sweet Potato Breakfast Cookies
Delicious and healthy breakfast cookies packed with nutrients from sweet potatoes and oats, perfect for busy mornings.
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.
Notes
These cookies can be enjoyed warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week, or freeze them for up to three months.