Cinnamon Sweet Potato Breakfast Cookies Recipe
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If you’re looking for a wholesome, quick, and absolutely delicious way to start your day, you have to try this Cinnamon Sweet Potato Breakfast Cookies Recipe. These cookies bring together the natural sweetness of mashed sweet potato with cozy cinnamon and hearty oats, creating a perfect balance of flavors and textures that feel like a warm hug in the morning. They are not only easy to make but also pack a nutritious punch that keeps you energized without the sugar crash. Trust me, once you make these, they will become your go-to breakfast treat.
Ingredients You’ll Need
Gathering simple, common ingredients is the key to making these Cinnamon Sweet Potato Breakfast Cookies Recipe truly shine. Each ingredient plays an essential role, from adding moisture and sweetness to providing a satisfying texture and that inviting aroma.
- 1 large sweet potato, mashed: This adds natural sweetness and moisture, making the cookies tender and rich in nutrients.
- 1 cup rolled oats: Rolled oats bring heartiness and a chewiness that balances the softness of the sweet potato perfectly.
- 1/2 cup almond flour: Adds a subtle nuttiness and keeps the cookies light yet filling.
- 1/4 cup maple syrup: For a touch of natural sweetness that complements the earthy flavors.
- 1/2 teaspoon cinnamon: The warming spice that gives these cookies their signature flavor and irresistible scent.
- 1/4 teaspoon baking soda: Helps the cookies rise just enough, keeping them soft without being cakey.
- 1/4 teaspoon vanilla extract: A little vanilla enhances every ingredient, rounding out the flavor.
- Pinch of salt: Balances sweetness and intensifies the cinnamon and maple notes.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making clean-up a breeze.
Step 2: Mix the Dough
In a large bowl, combine the mashed sweet potato, rolled oats, almond flour, maple syrup, cinnamon, baking soda, vanilla extract, and a pinch of salt. Stir everything together until you get a uniform dough that’s sticky but able to hold shape. This step brings all those simple ingredients together into something magical.
Step 3: Form the Cookies
Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly. Then gently flatten each cookie with the back of a spoon. Flattening helps the cookies bake through and develop a lovely golden surface.
Step 4: Bake to Perfection
Slide the baking sheet into your oven and bake for 12 to 15 minutes, or until the cookies turn a beautiful golden brown. This step locks in all the flavors and results in a cookie that’s just crisp enough on the edges while staying soft inside.
Step 5: Cool and Enjoy
Once baked, allow the cookies to cool completely on the baking sheet. Cooling helps them set properly and improves their texture. Then you’re ready to dive in and enjoy that perfect morning snack.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
Enhance your Cinnamon Sweet Potato Breakfast Cookies Recipe with a sprinkle of chopped nuts or a light dusting of cinnamon sugar on top. A drizzle of almond butter or a smear of cream cheese can also add richness and elevate the experience.
Side Dishes
Pair these cookies with a cup of hot herbal tea or a glass of fresh orange juice for a refreshing contrast. For a more substantial breakfast, try them alongside scrambled eggs or a bowl of Greek yogurt topped with fresh berries.
Creative Ways to Present
Serve these cookies stacked on a rustic wooden platter with fresh fruit slices around the edges for a cozy brunch spread. You can also sandwich a little nut butter or banana slices between two cookies to make a portable breakfast “cookie sandwich” that’s fun and satisfying.
Make Ahead and Storage
Storing Leftovers
Your Cinnamon Sweet Potato Breakfast Cookies Recipe stays fresh in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge where they will last about a week.
Freezing
These cookies freeze beautifully, making them perfect for meal prep. Place them in a sealed freezer bag or container, separated by parchment paper to prevent sticking, and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge.
Reheating
To bring back that just-baked warmth, reheat the cookies in a toaster oven or conventional oven at 300°F for 5-7 minutes. This keeps them crisp on the outside and soft on the inside without drying out.
FAQs
Can I substitute almond flour with another type of flour?
Yes, you can use oat flour or whole wheat flour as alternatives, but almond flour adds a nice lightness and subtle nuttiness that complements the sweet potato wonderfully.
Are these cookies gluten-free?
They can be, as long as you use certified gluten-free rolled oats. Otherwise, regular oats may contain traces of gluten, so be sure to check your packaging if you have sensitivities.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped walnuts, pecans, or dairy-free chocolate chips work well and add texture and flavor. Just fold them into the dough before scooping it onto the baking sheet.
How long do these cookies last once baked?
Stored properly in an airtight container, they stay fresh for up to a week in the fridge. They also freeze well for up to two months, making them easy to enjoy anytime.
Is the maple syrup necessary, or can I use another sweetener?
Maple syrup adds a subtle, rich sweetness and moisture, but you can substitute honey or agave nectar if you prefer. Just keep the quantity the same to maintain the right texture.
Final Thoughts
Making these Cinnamon Sweet Potato Breakfast Cookies Recipe is such a joy because they’re effortless, nourishing, and downright delicious. Once you try them, you’ll understand why they quickly become a favorite breakfast or snack. Go ahead and treat yourself to this warm, comforting delight—you deserve mornings made better with cookies this good!
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Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 10 cookies 1x
- Diet: Gluten Free
Description
These Cinnamon Sweet Potato Breakfast Cookies are a healthy and delicious morning treat made with mashed sweet potatoes, rolled oats, and almond flour, sweetened naturally with maple syrup and flavored with warm cinnamon. Perfect for a quick, nutritious start to your day or a wholesome snack.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 1 large sweet potato, mashed
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Dough: In a large bowl, combine the mashed sweet potato, rolled oats, almond flour, cinnamon, baking soda, maple syrup, vanilla extract, and a pinch of salt. Mix thoroughly until all ingredients are well incorporated and form a sticky dough.
- Form Cookies: Scoop spoonfuls of the dough onto the prepared baking sheet. Use the back of a spoon to slightly flatten each cookie to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges turn golden brown and the cookies are set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving for best texture and flavor.
Notes
- Ensure the sweet potato is mashed smoothly for better cookie texture.
- You can substitute maple syrup with honey or agave nectar if preferred.
- For a nut-free version, replace almond flour with oat flour.
- These cookies store well in an airtight container for up to 3 days.
- To make them vegan, verify your maple syrup is pure and avoid honey substitutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
