Description
These Cinnamon Sweet Potato Breakfast Cookies are a delicious and healthy grab-and-go breakfast option, made with wholesome ingredients like mashed sweet potato, rolled oats, almond flour, and natural sweeteners. They are gluten-free, dairy-free, and vegetarian friendly, perfect for a nutritious start to your day or a satisfying snack.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potato (cooked and cooled)
- 1/4 cup nut butter (such as almond or peanut butter)
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Optional Add-ins
- 1/3 cup chopped walnuts or pecans
- 1/3 cup dried cranberries or raisins
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, nut butter, maple syrup or honey, and vanilla extract. Stir these together until the mixture is smooth and well blended, forming the flavorful base for the cookies.
- Add Dry Ingredients: Add the rolled oats, almond flour, cinnamon, salt, and baking soda to the wet mixture. Mix everything together until a thick dough forms, ensuring all ingredients are evenly incorporated.
- Fold in Optional Ingredients: If using, gently fold in the chopped nuts and dried fruit to add extra texture and flavor to the cookies.
- Shape the Cookies: Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet. Flatten each scoop slightly with your fingers or the back of a spoon to shape them into cookies.
- Bake: Place the baking sheet in the oven and bake the cookies for 12 to 15 minutes, or until they are lightly golden and set in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breaking.
Notes
- These cookies are naturally sweetened and perfect for a healthy breakfast or snack on the go.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week to maintain freshness.
- For longer storage, freeze the cookies in a sealed container or freezer bag.
- You can substitute maple syrup with honey for a different natural sweetness.
