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
Scale
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
