Cinnamon Sweet Potato Breakfast Cookies
These delicious and healthy cookies combine sweet potatoes and warm spices, making for a perfect breakfast or snack option.
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.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for three months. For serving, pair with yogurt or milk.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!