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Cinnamon Sweet Potato Breakfast Cookies

Delicious and nutritious breakfast cookies made with sweet potatoes and cinnamon, perfect for starting your day right!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup mashed sweet potatoes (about 1 medium sweet potato)
  • 1.5 cups rolled oats
  • 0.5 cup almond flour (or any flour of your choice) Can substitute with all-purpose or oat flour.
  • 0.25 cup maple syrup (or honey) Adjust sweetness to taste.
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup chopped nuts or raisins (optional) For added texture and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cook your sweet potato until tender, then mash it in a bowl until smooth.
  3. In the same bowl, add the rolled oats, almond flour, maple syrup, cinnamon, baking soda, and salt. Mix until fully combined.
  4. If using nuts or raisins, fold them into your mixture.
  5. Use a spoon or cookie scoop to drop portions of dough onto the prepared baking sheet, spacing them a couple of inches apart.
Baking
  1. Place the baking sheet in the oven and bake for 15-20 minutes, or until edges are golden brown.
Cooling and Serving
  1. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. Enjoy warm or store for later.

Notes

Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds before eating.