Description
These wholesome Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and naturally sweetened. Packed with fiber and warm spices, they’re a nourishing way to start your morning or grab on-the-go.
Ingredients
Scale
- 1 cup mashed cooked sweet potato (about 1 medium potato)
- 1 cup rolled oats
- 1/2 cup almond flour (or whole wheat flour)
- 1/4 cup maple syrup or honey
- 1 egg
- 1/4 cup coconut oil or unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chopped nuts or seeds (optional)
- 1/4 cup raisins or mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together mashed sweet potato, maple syrup, egg, coconut oil, and vanilla extract until smooth.
- Add in oats, almond flour, cinnamon, nutmeg (if using), baking powder, and salt. Stir until a thick dough forms.
- Fold in any add-ins like nuts, seeds, or raisins.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet and gently flatten.
- Bake for 14–16 minutes, or until cookies are set and slightly golden on the edges.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Store in an airtight container for up to 4 days, or freeze for longer storage.
Notes
- Use canned sweet potato puree for convenience.
- Make them vegan by using a flax egg (1 tbsp ground flax + 3 tbsp water).
- Add chia seeds or flaxseeds for extra fiber and omega-3s.
- These cookies are freezer-friendly for easy meal prep.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: sweet potato cookies, breakfast cookies, healthy cookies, cinnamon cookies, gluten-free option, meal prep snacks