Description
These Cinnamon Sweet Potato Breakfast Cookies are a delightful and nutritious way to start your day. Packed with wholesome ingredients like sweet potato, oats, and nut butter, these cookies are gluten-free and dairy-free, making them a perfect option for a healthy breakfast or snack.
Ingredients
Wet Ingredients:
1 cup mashed cooked sweet potato; 1/4 cup nut butter (like almond or peanut butter); 1/4 cup maple syrup or honey; 1 egg; 1/2 teaspoon vanilla extract
Dry Ingredients:
1 1/4 cups rolled oats; 1/2 cup almond flour or oat flour; 1 teaspoon cinnamon; 1/4 teaspoon baking soda; 1/4 teaspoon salt
Optional Add-Ins:
1/4 cup chopped nuts or seeds; 1/4 cup raisins or mini chocolate chips
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine mashed sweet potato, nut butter, maple syrup, egg, and vanilla extract until smooth.
- Add dry ingredients: Mix in oats, almond flour, cinnamon, baking soda, and salt until a thick dough forms.
- Include optional add-ins: Fold in nuts, seeds, or chocolate chips if desired.
- Bake: Scoop tablespoon-sized portions onto the prepared baking sheet, flatten slightly, and bake for 12–15 minutes until set and golden.
- Cool and enjoy: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- For a vegan version, substitute the egg with a flax egg.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
