Description
Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and filled with real ingredients like oats, sweet potato, and almond flour. A healthy option for mornings or anytime snacking.
Ingredients
1 cup mashed sweet potato
2 cups rolled oats
1 cup almond flour
1 teaspoon cinnamon
½ teaspoon nutmeg (optional)
1 teaspoon baking soda
½ teaspoon salt
⅓ cup maple syrup or honey
1 large egg (or flax egg)
⅓ cup melted coconut oil or butter
1 teaspoon vanilla extract
Optional: ½ cup chopped nuts
Optional: ½ cup dried fruit
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together mashed sweet potato, maple syrup or honey, egg, melted coconut oil or butter, and vanilla.
4. Add the wet ingredients to the dry and mix until fully combined.
5. Fold in nuts and dried fruit if using.
6. Scoop tablespoon-sized dough portions onto baking sheet and gently flatten.
7. Bake for 15–20 minutes until edges are golden and centers are just set.
8. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute mashed banana or pumpkin for a flavor variation.
Store at room temperature for 3 days, in the fridge for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg