Description
These Cinnamon Sweet Potato Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like sweet potato, oats, and nut butter, these cookies are perfect for a quick breakfast or snack on the go. They are gluten-free, naturally sweetened, and full of cozy cinnamon flavor.
Ingredients
Mashed Sweet Potato:
1 cup
Old-Fashioned Rolled Oats:
1 1/2 cups
Almond Flour:
1/2 cup
Nut Butter (Almond or Peanut):
1/4 cup
Maple Syrup or Honey:
1/4 cup
Ground Cinnamon:
1 teaspoon
Ground Ginger:
1/2 teaspoon
Vanilla Extract:
1/2 teaspoon
Salt:
1/4 teaspoon
Chopped Walnuts or Pecans (Optional):
1/4 cup
Dried Cranberries or Raisins (Optional):
1/4 cup
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine the mashed sweet potato, nut butter, maple syrup, and vanilla extract. Mix until smooth.
- Add dry ingredients: Add the oats, almond flour, cinnamon, ginger, and salt. Stir until well combined.
- Fold in nuts and fruit: Fold in nuts and dried fruit if using.
- Form cookies: Scoop the dough into heaping tablespoon-sized portions and place on the prepared baking sheet. Flatten slightly.
- Bake: Bake for 14–16 minutes until golden.
- Cool: Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies are soft, naturally sweetened, and great for meal prep.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
