Description
These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and lightly spiced with cinnamon. Made with wholesome ingredients like oats and mashed sweet potatoes, they’re a perfect healthy snack or grab-and-go breakfast.
Ingredients
- 1 cup sweet potato, cooked and mashed
- 1 cup rolled oats
- 1/2 cup almond flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Optional: 1/4 cup raisins, chopped nuts, or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix mashed sweet potato, egg (or flax egg), maple syrup, and vanilla extract until smooth.
- Stir in oats, almond flour, cinnamon, baking powder, and salt until well combined.
- Fold in any optional add-ins like raisins, nuts, or chocolate chips.
- Scoop the dough into cookie-sized portions and place on the baking sheet, flattening slightly with a spoon.
- Bake for 15–18 minutes until set and golden on the bottom.
- Cool on a wire rack before serving.
Notes
- Use canned sweet potato puree for convenience, but ensure it's unsweetened.
- Flatten the cookies before baking, as they do not spread much.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze for longer storage and reheat in the microwave for 15–20 seconds.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
