Cinnamon Sweet Potato Breakfast Cookies
Delightfully soft and naturally sweet cookies made with wholesome ingredients, perfect for breakfast or a snack.
Servings: 12 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup mashed sweet potato (cooked and cooled)
- 1.5 cups rolled oats
- 0.5 cup almond flour (or all-purpose flour)
- 1 teaspoon cinnamon
- 0.5 teaspoon vanilla extract (optional)
- 1 pinch salt
- 1-2 tablespoons maple syrup or honey (optional, for extra sweetness)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the mashed sweet potato, rolled oats, almond flour, cinnamon, vanilla extract (if using), salt, and maple syrup or honey (to taste). Stir everything together until well mixed and the dough holds together.
- Scoop out tablespoon-sized portions of dough and place them onto your prepared baking sheet. With the back of a spoon or your fingers, gently flatten each cookie slightly to help them bake evenly.
- Bake for 12 to 15 minutes, or until the edges are set and the bottoms are just turning golden brown.
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
Store cookies in an airtight container in the refrigerator for up to five days or freeze for up to three months. Reheat in the microwave or oven for a fresh taste.
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 50mg | Potassium: 150mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg