Cinnamon Sweet Potato Breakfast Cookies
Cinnamon Sweet Potato Breakfast Cookies are a delightful and nutritious way to start your day! These soft and chewy cookies combine the natural sweetness of mashed sweet potatoes with wholesome oats and aromatic spices, making them a perfect breakfast option or healthy snack. Gluten-free and refined sugar-free, you can easily customize these treats with your favorite nuts or dried fruits. Plus, they freeze well for quick grab-and-go options on busy mornings. Enjoy the delicious flavors while fueling your body with essential nutrients!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup mashed sweet potato
- 1 ½ cups rolled oats
- ½ cup almond flour (or regular flour)
- ⅓ cup maple syrup or honey
- 1 large egg
- 2 tbsp melted coconut oil or butter
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup chopped pecans or walnuts (optional)
- ⅓ cup raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt until well combined.
- Optionally, fold in chopped nuts or dried fruit.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet and flatten slightly.
- Bake for 12–15 minutes or until lightly golden on the bottoms.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg