Description
These Cinnamon Sweet Potato Breakfast Cookies are a cozy, flavorful way to start the day. They’re made with wholesome ingredients like sweet potatoes, oats, and a hint of cinnamon. Perfect for breakfast or a healthy snack.
Ingredients
1 cup mashed sweet potato (about 1 medium potato)
1 ½ cups rolled oats
1/4 cup almond flour (or whole wheat flour)
1/4 cup maple syrup (or honey)
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chia seeds (optional)
1/4 cup chopped nuts (walnuts or pecans), optional
1/4 cup dark chocolate chips, optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed sweet potato, oats, almond flour, maple syrup, cinnamon, vanilla extract, salt, and baking powder. Stir until well combined.
- If desired, fold in chia seeds, nuts, and/or chocolate chips.
- Using a spoon or your hands, scoop dough into tablespoon-sized portions and place them on the prepared baking sheet. Gently press down to flatten each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
If you don’t have sweet potatoes, you can substitute pumpkin puree.
For a nut-free option, omit the chopped nuts.
If you want them sweeter, add more maple syrup or honey.
They are naturally vegan if you use maple syrup and dairy-free chocolate chips.
Can be stored in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
