Why make this recipe
Cinnamon Sweet Potato Breakfast Cookies are a delicious and healthy way to start your day. They offer a wonderful balance of flavors, combining the sweetness of sweet potatoes with warm spices. Plus, they are easy to make and packed with nutritious ingredients. You can enjoy them as a quick breakfast, a snack, or even a light dessert.
How to make Cinnamon Sweet Potato Breakfast Cookies
Ingredients:
- 1 cup mashed sweet potato
- 1 ½ cups old-fashioned oats
- ½ cup almond flour
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans (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, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Add the oats, almond flour, cinnamon, nutmeg, baking powder, and salt. Stir until a sticky dough forms.
- Fold in chopped pecans if you want to add them.
- Scoop dough into rounded tablespoons and place them on the prepared baking sheet. Flatten each cookie slightly.
- Bake for 14–16 minutes until the edges are golden and the centers are set.
- Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.
How to serve Cinnamon Sweet Potato Breakfast Cookies
You can serve these cookies warm or at room temperature. They are perfect on their own, but you can also pair them with yogurt or a glass of milk for a more filling breakfast. Enjoy them alongside a cup of coffee or tea for a delightful start to your day.
How to store Cinnamon Sweet Potato Breakfast Cookies
To store these cookies, place 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 cookies in a freezer-safe bag or container, and they will last for about three months. Thaw them at room temperature or heat them in the microwave for a quick snack.
Tips to make Cinnamon Sweet Potato Breakfast Cookies
- Make sure your sweet potato is well-mashed for a smooth dough.
- If you don’t have almond flour, you can use all-purpose flour or whole wheat flour instead.
- To enhance the flavors, consider adding a pinch of salt or extra spices.
- For more sweetness, you can add a little more maple syrup or some chocolate chips.
Variation
You can easily customize these cookies by adding ingredients like cranberries, raisins, or even chocolate chips. If you want a different flavor, try substituting the cinnamon with pumpkin spice or a dash of ginger.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, you can use canned sweet potato. Just make sure to drain it well and mash it before using.
Are these cookies gluten-free?
Yes, if you use gluten-free oats and almond flour, these cookies can be gluten-free.
Can I make these cookies vegan?
Yes, this recipe is already vegan as it doesn’t contain any animal products. Just make sure to use maple syrup and ensure other ingredients are vegan-friendly.
Cinnamon Sweet Potato Breakfast Cookies
Ingredients
Cookie Base Ingredients
- 1 cup mashed sweet potato Ensure it is well-mashed
- 1.5 cups old-fashioned oats
- 0.5 cup almond flour Can substitute with all-purpose or whole wheat flour
- 0.25 cup maple syrup For added sweetness
- 0.25 cup melted coconut oil
- 1.5 teaspoons cinnamon Consider adding extra for more flavor
- 0.25 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.25 teaspoon salt Adjust according to taste
- 0.5 cup chopped pecans (optional) Can be omitted
Instructions
Preparation
- 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, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Add the oats, almond flour, cinnamon, nutmeg, baking powder, and salt. Stir until a sticky dough forms.
- Fold in chopped pecans if desired.
- Scoop dough into rounded tablespoons and place them on the prepared baking sheet, flattening each cookie slightly.
Baking
- Bake for 14–16 minutes until the edges are golden and the centers are set.
- Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.