Description

These Cinnamon Sweet Potato Breakfast Cookies are a wholesome, naturally sweetened treat perfect for a quick breakfast or snack. Made with mashed sweet potatoes, oats, and warm spices, they offer a delicious and nutritious way to start your day. With optional nuts and dried fruit for added texture and flavor, these cookies are easy to prepare and ideal for a healthy, energy-boosting bite.

Ingredients

Scale

Main Ingredients

1 cup mashed sweet potato (about 1 medium, cooked & mashed)
1 ½ cups rolled oats
½ cup almond flour (or regular flour)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp baking soda
¼ tsp salt
⅓ cup maple syrup or honey
1 egg
2 tbsp melted coconut oil or butter
1 tsp vanilla extract

Optional Add-ins

⅓ cup chopped pecans or walnuts
⅓ cup raisins or dried cranberries

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Combine Wet Ingredients: In a large bowl, mix together the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
Mix Dry Ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt into the wet mixture, ensuring all ingredients are evenly incorporated.
Add Optional Mix-Ins: Gently fold in the chopped nuts and dried fruit if you choose to include them for extra crunch and flavor.
Shape Cookies: Scoop about 2 tablespoons of the dough per cookie onto the prepared baking sheet. Slightly flatten each cookie with your fingers or the back of a spoon for even baking.
Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes or until the cookies are set and golden brown on the bottom.
Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely. This step helps the cookies firm up to the perfect texture.

Notes

You can substitute almond flour with regular all-purpose flour if preferred.
For a vegan version, replace the egg with a flax or chia egg and use maple syrup instead of honey.
Make sure the sweet potato is well mashed to avoid lumps in the dough.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Feel free to customize add-ins with your favorite nuts or dried fruits.